Makes 1 12-inch [30-cm] pizza
3 tbsp [45 ml] tahini
2 tbsp [30 ml] extra-virgin olive oil
1 tbsp [15 ml] freshly squeezed lemon juice
Pinch of salt & freshly ground black pepper
1 eggplant, peeled and diced
1 small yellow onion, diced
2 tsp [10 ml] extra-virgin olive oil
Generous pinch of dried oregano
1 recipe homemade pizza dough, or store-bought pizza crust
¾ cup [180 ml] shredded mozzarella cheese
1 tbsp [15 ml] Za’atar
1/3 cup [80 ml] crumbled feta cheese
Fresh thyme leaves
Salt and freshly ground black pepper
Place a pizza stone on the middle rack of the oven (optional – preferable if using homemade pizza dough) and preheat the oven to 500°F [260°C].
Put the diced eggplant and onion in a large mixing bowl. Drizzle with olive oil, a generous pinch of salt and dried oregano. Toss to coat. Spread on a baking sheet and roast for 15-20 minutes, until the eggplant is tender and the onion translucent and slightly browned. Once done, set aside to let cool and keep the oven on (and the pizza stone in, if using).
Mix all the ingredients of the tahini spread in a mini food-processor. If the mixture is too thick, add a little water, 1 tsp [5 ml] at a time, until a spreadable consistency is reached.
Roll out the pizza crust to the desired thickness, or take out the store-bought pizza crust, and set on a piece of parchment paper. Spread the tahini spread across the surface, sprinkle the mozzarella, the eggplant and onion mixture, za’atar and crumble feta on top. Drizzle with a bit of olive oil and season with a sprinkle of salt and freshly ground black pepper.
Bake the pizza for 10-12 minutes or until the edges crisp up and the cheese is melted. Garnish with a generous sprinkle of fresh thyme leaves and serve.
Recipe Credit: Adapted from Sara Forte, Sprouted Kitchen