Divide between the two pizzas, spreading in an even layer and leaving a 1/2-inch border:
1 cup Italian Tomato Sauce
Sprinkle with:
12 ounces mozzarella cheese, shredded
Layer the pizzas with:
1 small eggplant, grilled, and thinly sliced
3/4 cup thinly sliced mushrooms of your choice
1 red onion, very thinly sliced
8 oil-packed sun-dried tomatoes, drained and thinly sliced
Salt and ground black pepper to taste
If using a baking stone, slide the pizza off the bakerΓÇÖs peel onto the baking stone in the preheated oven. If making the pizza on a baking sheet, place the pan and pizza in the oven on the bottom rack. Bake until the crust is browned and the cheese is golden, about 12 minutes. Remove from the oven, slice, and serve at once.
