Middle Eastern Pizza

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Olive oil

1 pound pizza dough, rested at room temperature for 1 hour

1 medium eggplant, cubed

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

4 cloves garlic, minced

1 large red onion, sliced

1 medium yellow onion, coarsely chopped

1/2 teaspoon garlic powder

1/4 tablespoon sumac

1 (32-ounce) can San Marzano tomatoes, diced

1 pound fresh buffalo mozzarella, shredded

1/2 cup pitted kalamata olives, roughly chopped

1/2 cup oil-packed sun-dried tomatoes, roughly chopped

1 1/2 cups French feta cheese, crumbled

1 medium bunch fresh mint, chopped

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