- Ready Time : 0 min
- 3 tablespoons Tahini
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- pinch salt and pepper
- 1 eggplant
- 2 teaspoons olive oil
- pinch dried oregano leaf
- 1 small yellow onion
- 3/4 cup shredded mozzerella
- 1 tablespoon Za'atar
- 1/3 cup crumbled feta
- fresh thyme leaves
- salt and freshly ground pepper to taste
I give cheese measurements, but you can use your discretion depending on how you like your pizza, and how many vegetables you throw on there. The melty cheese is necessary in combination with the feta. The feta provides saltiness and flavor, but the mozzarella makes it a pizza.
I’ve given directions for baking, but you could just as easily do this on the grill if you don’t want to turn on the oven. You can alternatively saute the eggplants, instead of roasting.
Whole Grain Pizza Crust: (This recipe gives you two crusts. You can also buy a fresh dough ball from your local pizza place for convenience)
Preheat the oven to 500. Mix all of the tahini spread ingredients together in a bowl, set aside.
Peel the eggplant (doesn’t have to be perfect) and cut it in to small pieces. Drizzle it with the olive oil, generous pinch of salt and dried oregano. Toss to coat. Spread it on a baking sheet and roast it for 15-20 minutes. Note, you could also throw the onions on there to streamline the recipes, but I like to do it in a cast iron to really char those babies.
To char the onions, heat a pan over medium high heat with a dash of oil (I like to use cast iron here), add the onions and char them for about 10-15 minutes, tossing them around occasionally . The point is to cook them on high heat, without a lot of moisture, to char the sides, as opposed to caramelizing them.
Roll out your crust and put it on a floured/cornmeal sprinkled baking sheet. Spread the tahini spread across the surface, sprinkle the mozzarella, the eggplant chunks and charred onions, the za’atar, and the crumbled feta. Drizzle a bit of olive oil on top, and baking the pizza for 12-15 minutes until the edges crisp up. Garnish the top with a generous sprinkle of the fresh thyme leaves.
From Sprouted Kitchen