• Place a baking stone on the center rack of the oven. Preheat the oven and the baking stone for 20 minutes at 500°.

For pizza crust

• Make a batch homemade pizza dough or buy from your favorite store or pizza shop. Bring the dough to room temperature which should take about 30 minutes to 1 hour.
  1 lb pizza dough

Prepare sauteed corn

• In a large skillet, melt the butter over medium heat. Add the corn, season with salt and pepper and saute for 5 minutes (check this time) until cooked but still crispy. Remove from skillet to a small bowl and set aside to cool.
  1 Tablespoon unsalted butter, 1 cup charred corn, 1 teaspoon kosher salt, ½ teaspoon black pepper

Prepare eggplant

• Heat 1 T olive oil in a large skillet over medium high heat. Saute cubed eggplant for five minutes, stirring after a minute so the bottom of the pieces can brown. Then stir every so often to brown on all sides.
  2 T olive oil, ½ eggplant
• After 5 minutes have passed, drizzle the eggplant with the balsamic vinegar. It will sizzle (it's a good thing!). Immediately, shut the heat off and cover the pan with a lid to steam for another 5 minutes. Cool.
  2 Tablespoons balsamic vinegar

Assemble and bake pizza

• On a floured board or countertop, roll out dough to a circle about 13-14" in diameter. Transfer the crust to a liberally cornmeal dusted pizza peel.
• Use a pastry brush and brush the crust with the remaining tablespoon of olive oil and evenly sprinkle over minced garlic.
  2 cloves garlic
• Sprinkle over the grated fontina cheese. Next, top with sauteed eggplant and scatter over the charred corn.
  6 oz fontina cheese
• Drizzle with a little more olive oil and bake at 500° for 10 minutes until golden brown.

  Sprinkle with chopped fresh basil or thyme leaves before serving.
  1 Tablespoon olive oil, balsamic glaze or chili crisp, fresh basil leaves or thyme