Sourdough Eggplant & Chorizo Seitan Pizza

Heat the oven to 425°F. Prepare the sourdough dough according to its package directions.

Lightly spray a baking sheet with oil. Lay the eggplant in a single layer, spray the tops, and season with the thyme and a little salt. Roast, flipping halfway, until tender and golden.

Lay the tomato slices on a clean towel, sprinkle lightly with salt and let them sit 10 minutes. Pat dry so the crust doesn't go soggy.

Stir the crushed tomatoes, garlic, oregano, the pinch of sugar and a little salt. Season lightly, since the seitan can be salty.

Turn the oven up to 475°F. Spray a second baking sheet. Stretch the dough into a roughly 12-inch round on a floured surface and move it to the sheet.

Spread a thin layer of sauce, leaving a small border. Sprinkle with the nutritional yeast, then scatter the crumbled seitan, eggplant and tomato. Keep the toppings in a single layer.

Bake until the crust is golden and the underside is cooked through, checking from 12 minutes.

Rest 5 minutes, then top with fresh basil and a light drizzle of balsamic if you like. Slice and serve.