Stretch the pizza dough to an approximately 12” circle, then brush with a thin layer of olive oil.
Sprinkle the mozzarella cubes evenly over the dough. Arrange the eggplant slices over the mozzarella, then evenly place the roasted or sundried-and-soaked tomato pieces on the pizza.
Bake on your preheated pizza stone at 550 degrees Fahrenheit (or as hot as your oven will go) until the cheese is melted and the crust is golden-brown, rotating once halfway through.
Drizzle or dollop ras el hanout crème fraîche onto the pizza, using as much or as little as you like. Slice into six pieces, and finish with a mint leaf on each slice.