Wash, clean and slice the tomatoes. Dice cheese. Clean, wash and slice the aubergines and sprinkle with salt. Heat olive oil in a pan, fry aubergines on each side for about 1 minute at medium heat. Remove and put aside.
Roll out the second half of the yeast dough on a floured work surface to form a circle (approx. 32 cm Ø), place on a baking tray lined with baking paper, cover with tomato slices, season with salt, pepper and paprika. Cover the pizza with aubergines, cheese, chilli peppers and olives. Bake the pizza in a preheated oven (electric cooker: 200 ° C / gas: level 3) for 20-25 minutes. Wash sage, dab dry, pluck leaves from the stems and sprinkle on the pizza about 5 minutes before the end of the baking time