1 teaspoon cracked fennel seeds
1 teaspoon cracked black pepper
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 1/2 cups warm water
1 ounce fresh baker's yeast or 1/2 ounce dried yeast
4 cups all-purpose flour
1 tablespoon salt
Extra-virgin olive oil, for drizzling
Large roasted eggplant pureed with a garlic clove, chopped mint, pinch each of cumin and coriander, and 1/2 cup extra-virgin olive oil
4 tomatoes, coarsely cut (1/2 tomato for each pizza)
4 cups crumbled goat's milk feta cheese (1/2 cup for each pizza)
2 cups chopped black olives (1/4 cup for each pizza)
8 tablespoons chopped capers (1 tablespoon for each pizza)
Maras pepper, for sprinkling
Chopped fresh parsley, for garnish
Chopped fresh wild marjoram, for garnish
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