What you need: -1 ball of pizza dough - flour for dusting & rolling out the dough - 1 small eggplant - 1 jalapeno - 2 chicken sausage links (I used the jalapeno variety) - 1/4 cup marinara sauce - 1/4-1/3 cup mozzarella cheese - 1 oz goat cheese Directions: Preheat oven to 450 degrees. Plan of action: - Slice eggplant thinly (about 1/4"), then quarter the slices. Arrange on a baking sheet, toss with olive oil, and sprinkle with cracked pepper. Roast about 15 minutes, turning halfway though. While eggplant is roasting, slice jalapeno in half, remove seeds, and slice thinly. Set aside. Slice chicken sausages, and roast about 5-7 minutes, remove right as they begin to turn golden. - When eggplant & chicken sausage are done roasting, put your pizza stone in the oven (if you're using one), and turn the heat up as high as you can get it. Let the stone warm up. I take this time to assemble my ingredients into an assembly line so I can prepare the pizza as quick as possible. - Meanwhile, dust your work surface with flour and roll out your dough. When stone is ready, remove from the oven, sprinkle with cornmeal (optional), and transfer dough to the stone. If you'd like, brush the edge of the dough with olive oil and sprinkle with italian seasoning.. This is just optional, but I think it helps create a delicious golden crust. Next spread on the marinara sauce, followed by the mozzarella cheese, eggplant, chicken sausage, & jalapeno. Dollop on the goat cheese, and finish with a sprinkle of cracked pepper & red pepper flakes. Transfer pizza stone back to the oven, and bake for 10-15 minutes until golden, and finished.