Step 1

At least 1 hour before baking, heat oven to 550°F (or 500°F if that's your oven's maximum temperature), with a baking steel or stone on the upper-middle rack. Place a second rack in the lower-middle position. Line a rimmed baking sheet with foil.

Step 2

Arrange the eggplant slices in an even layer on the prepared baking sheet. Brush both sides with oil, using all of the oil. Roast on the lower-middle rack until soft and golden brown on both sides, about 10 minutes (12 minutes in a 500°F oven). Let cool slightly, then chop the eggplant into 1-inch pieces. In a medium bowl, combine the eggplant, tomatoes, shallot, garlic, za'atar and salt.

Step 3

Dust a baking peel, inverted baking sheet or rimless cookie sheet with semolina. Transfer the first dough round to the peel and, if needed, reshape into a 10-inch circle. Spread half of the eggplant mixture evenly over it, leaving a ½-inch border at the edge. Sprinkle with half the feta and 1 tablespoon of pine nuts. Bake until the crust is well browned, 7 to 10 minutes (9 to 12 minutes in a 500°F oven).

Step 4

Using the peel, transfer the pizza to a wire rack. Let cool for a couple of minutes. Meanwhile, repeat with the second dough round and remaining ingredients.