|The Sprouted Kitchen|
Roasted Eggplant & Za’atar Pizza
2 c. bread flour
2 t. yeast
1 t. sugar
1 T. olive oil
1 c. warm water
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
- Preheat the oven to 500. Mix dough ingredients together and let rise for 30-45 minutes.
- Mix all of the tahini spread ingredients together in a bowl, set aside.
- Drizzle eggplant and onions in a roasting pan and toss with salt, oil, and dried oregeno. Roast for 15-20 minutes.
- 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.