Combine 1 cup warm water, yeast and Sugar. Let stand until yeast starts to foam, about five minutes. Place flour and salt in mixer. Turn mixer on and slowly add yeast mixture. Add the oil and knead dough 10 minutes. If necessary, add more water until the dough holds shape without feeling sticky. Let dough rise in warm spot until double in bulk. Punch dough down and let rest 15 minutes. Divide dough into 12 portions. Form each portion into an 8-inch round. Toppings Place Eggplant in the center of the dough. Drizzle with 2 tbsp. of olive oil. Alternating tomato and asparagus, place on top of Eggplant.