FOR DOUGH: In the bowl of an electric mixer fitted with the dough hook, sprinkle yeast over 1 1/2 cups warm water (100º to 105º); let stand until yeast is creamy, 5 to 10 minutes. (If yeast does not become creamy, discard and start over with new yeast.)

In a large bowl, whisk together flour and salt. Add to yeast mixture. Mix on low speed for 4 minutes or until dough forms a coarse ball. Let dough rest, with bowl covered with a damp kitchen towel, 5 minutes, then remove towel and knead on medium-low speed, 2 minutes more, or until dough clears sides of bowl. If dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful. If it is too stiff or dry, mix in more water by the tablespoonful. (If not using a mixer, dough can be combined in a large bowl and, on a lightly floured work surface, vigorously kneaded by hand, following kneading and resting times above).

Lightly oil a large bowl. Form dough into a ball, transfer to bowl and turn to lightly coat with oil. Cover bowl tightly with plastic wrap and let stand at room temperature 30 minutes, then refrigerate overnight.

Punch down dough with your fist (dough will be stiff), then fold sides over one another, turn dough and return to bowl. Tightly cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24 hours.


Divide dough into 4 pieces; shape pieces into balls and place on a lightly floured work surface, leaving a few inches between balls. Loosely cover with a damp dishtowel (not terry cloth) and let rise at warm room temperature until doubled, about 2 hours; time may vary depending on room temperature and freshness of yeast. If skin forms on dough while rising, lightly spray surface with water.



FOR TOPPING: While dough is rising, heat oven to 250º with racks in center and lower third. Line 2 rimmed baking sheets
with parchment paper. In a bowl, very gently toss cherry tomatoes with 1/2 tablespoon oil, oregano and pinch salt. Arrange in single layer on 1 prepared baking sheet.

Brush second prepared baking sheet with oil. Trim eggplant; using adjustable-blade slicer, cut eggplant lengthwise to make 12 paper-thin slices. Arrange slices on prepared baking sheet; lightly drizzle with oil and sprinkle with salt.

Place eggplant on lower rack and tomatoes on middle rack. Bake until tomatoes are collapsed and egglant is deep golden, 30 to 40 minutes. Cool on wire racks.

Trim ends of zucchini. Using adjustable-blade slicer, cut zucchini lengthwise into 16 (1/16-inch-thick) strips. Lightly coat a nonstick pan with oil and heat over medium-high heat. In batches, cook zucchini strips 1 minute per side, lightly salting as you go. Transfer cooked slices to a third baking sheet or large platter, arranging them in a single layer to cool.

Begin heating pizza stone while you continue to prepare topping.

Heat pizza stone in oven for at least 45 minutes before assembling pies: Place pizza stone on rack in lower third of oven. Heat oven to maximum temperature (500º to 550º).


Meanwhile, in a small saucepan of salted boiling water, blanch shallots for 2 minutes, then drain. When cool enough to handle, separate layers, setting aside 12 largest pieces.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add carrot, celery, generous pinch salt and pepper. Cook, stirring occasionally, until vegetables are just tender, about 3 minutes. Transfer mixture to a bowl and toss with 1/2 tablespoon chopped mint. Spoon mixture into shallot “boats."

Return skillet to medium-high heat; add 1 tablespoon oil and heat until oil is hot but not smoking. Add mushrooms and cook without stirring until golden, about 3 minutes, then add generous pinch salt, stir once and cook 1 minute more. Remove from heat and stir in remaining 1/2 tablespoon chopped mint. Transfer to a plate to cool.

Using a fork, stir together ricotta and generous pinch salt. At 1 end of each zucchini strip, dollop 1 1/2 teaspoons cheese, then roll up strip to enclose filling.

assemble pizza: On a lightly floured work surface, press 1 dough ball with your fingers to begin to shape into a round. Use your fist and hands to gently stretch dough to a 10-inch round. (A floured rolling pin can be used to help roll out dough.) Transfer dough to a lightly floured peel; gently shake peel to make sure dough does not stick.


Working quickly, spread generous 1/2 cup canned tomatoes over dough, leaving about a 1/2-inch border. Drizzle very lightly with oil and sprinkle with salt. Slide pizza onto stone. Bake until edge of crust is crisp and golden, about 7 minutes. Meanwhile, break eggplant pieces into halves or thirds.

Using the peel and a large spatula or pair of tongs, transfer pizza to a cutting board; top with 1/4 of the burrata, zucchini rounds, shallot “boats," eggplant, mushrooms and cherry tomatoes. Garnish with mint and basil leaves. Serve hot. Repeat with remaining ingredients.