mix yeast water and sugar

in a large bowl, mix salt and flour

create a small hole

pour liquid into the hole

mix with fork until starting to form dough

move to clean surface, knead until united and smooth

if too sticky add flour

knead dough into a ball and cover with olive oil

place in bowl, cover and let rise for at least an hour

preheat oven to 250C

place baking brick at the bottom of the oven

for pesto: crush all ingredients with hand blender

back to dough: knead dough after it raised on a clean surface

divide dough into 4

create a ball out of each piece of dough

roll out into a circle

take the baking brick out of the oven and place on it the rolled out dough

combine pesto with sour cream and spread on dough

place eggplant and some shredded cheese

lower oven to 200C

return pizza into the oven

bake until crust is slightly brown

repeat with remaining dough and toppings