Eggplant and Beef Pizza

For the dough: Mix the flour with the dry yeast in a mixing bowl. Add the salt, olive oil and water. Knead into a smooth dough and mix with an electric mixer until it pulls away from the side of the bowl. Cover and let rise in a warm place for about 45 minutes.

Roll the dough out on a floured surface and knead. Divide into 4 parts and roll out thinly. Place on 2 parchment-lined baking sheets.

For the topping: Brush the pizzas with 2 tablespoons of oil and the tomato paste. Rinse the eggplant and slice. Heat 2 tablespoons of olive oil and saute the eggplant slices. Drain on paper towels. In the same pan, brown the meat. Peel the garlic and press through a garlic press. Rinse the mint leaves and spin dry. Set aside some leaves for decoration. Chop the remaining mint and add to the ground beef. Season with salt and pepper. Rinse the peppers and cut into strips. Crumble the feta. Spread the prepared toppings on the pizzas and bake in a preheated oven at 200°C (approximately 400°F) for about 20 minutes.