Layer the eggplant in a colander, sprinkling salt on each layer. Leave to drain for one hour. Wipe off the salt with paper towels. Preheat the oven to 475° F.

Heat the olive oil in large frying pan, and quickly brown the eggplant on both sides, cooking in batches. Drain on paper towels.

Place the pizza dough on a baking sheet dusted with cornmeal and spoon the tomato sauce onto the dough, spreading it up to the rim. Arrange the eggplant in a circular pattern over the top, and then sprinkle with mozzarella. Sprinkle with olives, capers and Pecorino, and then drizzle with olive oil. Bake for 12 to 15 minutes, or until golden and puffed.