FOR THE FLATBREAD DOUGH: In a measuring cup, combine the water, sugar and yeast. Set aside until yeast is bubbly, about 5 minutes. Stir in olive oil. In a medium bowl, combine the all-purpose and whole- wheat flours, salt and pepper. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon to combine.
Dump the mixture onto a lightly floured board or other work surface. With lightly floured hands, knead the dough for 8 to 10 minutes, adding more flour just when the dough sticks to your hands or work surface. until the dough is smooth.
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap or a damp towel and let set in a warm, draft-free place until it's doubled in size, 1 to 2 hours.
Once the dough has doubled, punch it down and then divide it into 4 equal pieces. Knead each dough piece on a lightly floured work surface for 1 minute into a tight ball. Set dough balls on an oiled tray and refrigerate, covered, for 20 minutes or longer. (Dough can be made up to 1 day in advance. Wrap each ball in plastic wrap and store in the refrigerator.)
FOR THE ROASTED EGGPLANT SLICES: Preheat oven to 375 degrees. Soak the eggplant slices in cold water for 5 minutes. Drain and pat dry with paper towels. Spritz 2 baking sheets with olive oil. Arrange slices in a single layer on the sheets and then spritz them with more oil. Season with salt and pepper. Roast for 10 minutes until lightly browned. Cool and reserve for use.
TO ASSEMBLE THE FLATBREADS: Place a pizza stone on the lowest rack of the oven and preheat oven to 500 degrees. On a lightly floured surface, press a ball of Flatbread Dough into a disc, then roll it in a thin circle about 1/8 inch thick.
Transfer the dough to a lightly floured wooden pizza paddle. Spritz the dough with extra-virgin olive oil and sprinkle with some cooked minced garlic (or roasted garlic paste). Sprinkle with 2 tablespoons Parmesan cheese. Add 3 to 4 eggplant slices, then 6 or 7 torn fresh basil leaves. Add 2 to 3 tomato slices. Top with 2 tablespoons crumbled blue cheese and a few twists of black pepper.
Spritz with a little more olive oil, then gently slide the dough off the wooden paddle and onto the pizza stone. Bake 4 to 6 minutes, until the crust is crisp and golden brown. Remove flatbread with the paddle onto a cutting surface and slice.
Repeat the process with the remaining three flatbread discs.
TIP 1: If you prepare the dough and eggplant in advance and arrange all your other ingredients before starting, you can assemble each of these flatbreads in about 2 minutes, plus 4 to 6 minutes baking time.
TIP 2: When it comes to toppings, less is more - don't lay them on too thick. And get yourself a pizza stone and a wooden pizza paddle in order to handle and cook the thin crust properly.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	518.7 Kcal (2172 kJ)
Calories from fat	139.8 Kcal
		% Daily Value*
Total Fat	15.53g	24%
Cholesterol	25.29mg	8%
Sodium	1121.86mg	47%
Potassium	498.55mg	11%
Total Carbs	74.86g	25%
Sugars	6.94g	28%
Dietary Fiber	5.89g	24%
Protein	19.18g	38%
Vitamin C	7.3mg	12%
Iron	4.2mg	23%
Calcium	346.1mg	35%

Amount Per 100 g
Calories	155.73 Kcal (652 kJ)
Calories from fat	41.97 Kcal
		% Daily Value*
Total Fat	4.66g	24%
Cholesterol	7.59mg	8%
Sodium	336.81mg	47%
Potassium	149.68mg	11%
Total Carbs	22.48g	25%
Sugars	2.08g	28%
Dietary Fiber	1.77g	24%
Protein	5.76g	38%
Vitamin C	2.2mg	12%
Iron	1.3mg	23%
Calcium	103.9mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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