Spray two nine- by 13-inch (20- by 30-centimeter) baking pans lightly with cooking spray.

Cut the pizza dough in half and roll each half out to fit into a pan, patting down and stretching the dough to fit from end to end.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Wash and dry tomatoes and slice them into thin circles.

Spread the eggplant dip onto the dough in each pan, leaving a 1/4-inch (1/2-centimeter) border around the edges.

Arrange tomato slices on top of the dip, mixing colors and sizes to form a random pattern.

Combine olive oil with minced garlic and brush lightly over the tomatoes. Sprinkle with salt, black pepper, and oregano.

Place pans in oven and bake for 15–18 minutes.

Remove from oven and slice each pizza into six rectangles. Best when served hot, but can also be served at room temperature.