This exquisite pizza uses seasonal eggplant paired with earthy and zesty za’atar seasoning for a unique and delicious pizza.
(Recipe modified from Christopher Kimball’s Milk Street)
12 ounces eggplant, sliced into ½ inch thick rounds (I used Japanese eggplant)
2 Tablespoons extra virgin olive oil
1-1/2 cups grape or cherry tomatoes, halved
1 large shallot, peeled and sliced
6 garlic cloves, minced
2 Tablespoons za’atar
½ teaspoon salt
2 pizza dough rounds
4-1/2 ounces vegan feta, finely crumbled (about 1 cup) (See Notes)
2 Tablespoons pine nuts or pepitas (optional)
Semolina or cornmeal for dusting baking sheet or pizza stone, or parchment paper
1. Preheat oven to 550 degrees F.
2. Place eggplant in a small bowl or shallow dish and drizzle with olive oil. Use brush or hands to make sure all sides are well coated. Roast on the middle rack for 10 minutes or until soft and golden brown (if oven doesn’t go to 550 degrees F, cook for 12 minutes on 500 degrees F). Let cool, then dice into cubes.
3. In a medium bowl, add the eggplant, tomatoes, shallot, garlic, za’atar, and salt.
4. Dust a baking sheet with semolina or cornmeal, or use a parchment sheet. If using parchment sheet, trim to roughly an 11 inch diameter round. You don't want any excess hanging over the edge of the baking sheet or it could burn.
5. Transfer the first dough round to the prepared baking sheet and shape into a 10-inch circle. Spread half the eggplant mixture over it leaving a ½ inch to 1 inch border at the edge. Sprinkle with half the feta and if using, 1 Tablespoon of the pine nuts (if using pepits, add 1 Tablespoon to the pizza during the last 1-2 minutes of baking). Bake until the crust is well browned, 7-10 minutes (9-12 minutes in a 500 degree F oven).
6. Transfer pizza to a wire cooling rack, cool for a couple of minutes then serve. Repeat process with the second pizza dough and remaining ingredients.
1. I made my own pizza dough and za’atar blend. If you’d like recipes for any of these, please feel free to email me, or leave a comment.
2. If making homemade feta using my recipe, omit the oregano as it will compete with the thyme in the za'atar.