Greek pizza with liquid dough

Ingredients:

• 1 eggplant, cut into 0.5 cm thick circles.
• 1 sweet pepper, sliced ​​into 0.5 cm thick circles.
• 2 tsp rapeseed oil
• 2 tablespoons corn flour
• 3/4 cup whole wheat flour
• 1/4 cup premium flour
• 1 teaspoon dried oregano, crushed between your fingers
• 3/4 cup skim milk
• 2 large eggs, beaten
• 8 canned artichokes (425g), rinsed and halved
• 1/4 cup thinly sliced ​​red onion
• 1 cup cherry tomatoes, halved
• 55 g (0.5 cup) crumbled feta
• Fresh mint leaves and lemon wedges (optional)

Preparation:

1. Preheat oven to 200°C. Line 2 large rimmed baking sheets with parchment paper.
2. Place the eggplant slices in a colander in the sink and sprinkle with 1/8 teaspoon of salt. Turn the slices over and sprinkle with another 1/8 teaspoon of salt. This step helps remove the bitterness.
3. Place the bell peppers in a large bowl and toss with 1 teaspoon of olive oil. Arrange on one prepared baking sheet.
4. Rinse the salt off the eggplant and pat the slices dry with paper towels. Place the eggplants in a bowl and toss with the remaining 1 teaspoon of olive oil. Arrange them on another prepared baking sheet and roast the peppers and eggplants, rotating the baking sheets halfway through, for 20 minutes. Leave the oven on.
5. Meanwhile, spray a 14 x 10-inch (37 x 25 cm) or 8 x 13-inch (22 x 32 cm) baking dish with cooking spray and dust with cornmeal; set aside. In a large bowl, whisk together the flours, oregano, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. In a small bowl, whisk together the milk and eggs; stir into the flour mixture until smooth. Pour into the prepared dish and smooth out the batter. Top with the roasted eggplant and peppers.
6. Bake the pizza for 10 minutes. Turn the oven to broil and top the pizza with the artichokes, red onion, cherry tomatoes, and cheeses. Grill until the cheese is melted and golden, about 5 minutes. Watch the pizza closely.
7. Sprinkle the pizza with mint leaves and serve with lemon wedges.