Mix the water and dry yeast in the bowl of a mixer (with the dough attachment) and let it sit for five to seven minutes. Add the honey, then slowly add the flour one cup at a time, mixing slowly while pouring.

Add the olive oil and sea salt and mix well. Remove from the mixer and place into a oiled bowl and cover. Let it rise for 30-40 minutes. Spread onto an oiled pan to form a rectangular shape or stretch into a 9×13 pan. (Should be about 1/2 inch thick).

Allow to rise for another 20 minutes.

While the dough is rising, slice the eggplant into thin slices. Sprinkle some salt on them and allow to sit between two paper towels to absorb all the moisture.

With your finger, make dents all over the dough.

Layer the eggplants and the olives on the dough and drizzle about 1/2 tablespoon of oil over the dough. Mix the melted butter with the crushed garlic and smear over the dough.

Bake on 400 degrees Fahrenheit for 25 minutes. Remove from the oven and sprinkle some shredded cheese over it and return for another five to seven minutes.