1 small eggplant, cut lengthwise into 1/4-inch thick slices
Kosher salt and freshly ground black pepper
One 28-ounce can pomodori pelati (whole peeled tomatoes)
6 ounces fresh ricotta, at room temperature
4 ounces soft goat cheese, at room temperature
1 red onion, cut into 1/3-thick slices
1 zucchini, cut lengthwise into 1/4-inch thick slices
Olive oil, for drizzling
All-purpose flour, for dusting
Four 12-ounce balls pizza dough, at room temperature
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