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Last summer I discovered the joys of putting eggplant on pizza, and while it’s an absolutely amazing recipe in terms of gooey deliciousness, I found an even better onea few weeks ago that adds in even more levels of flavor to the pie. The za’atar I used I had brought back from Jordan, and this was really a great way to use it up.

The Sprouted Kitchen

Roasted Eggplant & Za’atar Pizza
Dough Recipe
2 c. bread flour
2 t. yeast
1 t. sugar
1 T. olive oil
1 c. warm water

Tahini Spread
3 Tbsp. Tahini
1 Tbsp. Lemon Juice
1 Clove Garlic, minced
Pinch of Salt + Pepper

1 Eggplant, peeled and sliced into 1/4″ discs
2 tsp. Extra Virgin Olive Oil
Generous Pinch of Dried Oregano
1 Small Yellow Onion, in large slices
3/4 Cup Shredded Mozzarella
1 Tbsp. Za’atar
1/3 Cup Crumbled Feta
Fresh Thyme Leaves
Salt + Pepper

  1. Preheat the oven to 500. Mix dough ingredients together and let rise for 30-45 minutes.
  2. Mix all of the tahini spread ingredients together in a bowl, set aside.
  3. Drizzle eggplant and onions in a roasting pan and toss with salt, oil, and dried oregeno. Roast for 15-20 minutes.
  4. Once dough has risen, spread it out on a pizza stone and place the tahini spread across the surface, followed by the za’atar. Sprinkle the mozzarella, the eggplant chunks and charred onions, 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.