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Roasted Eggplant Pizza with Za'atar and Feta

Roasted Eggplant Pizza with Za'atar and Feta

Veggie season pizza! This Middle Eastern-inspired eggplant pizza isn't about mozz and tomatoes.

  • Makes
    2 10-inch pizzas
  • Cook Time
    30 minutes
  • Rating

For efficiency, roast the eggplant once the oven has come to temperature but while the pizza steel or stone is still heating. Look for za'atar, a Middle Eastern sesame, herb and spice blend, in well-stocked grocery stores and spice shops.

Ingredients
  • 12-

    ounce eggplant, sliced into ½-inch-thick rounds

  • ¼

    cup extra-virgin olive oil

  • 1 ½

    cups grape or cherry tomatoes, halved

  • 1

    large shallot, peeled and cut into ¼-inch wedges

  • 6

    medium garlic cloves, minced

  • 2

    tablespoons za’atar

  • 1

    teaspoon kosher salt

  • Semolina flour, for dusting the pizza peel

  • 2

    pizza dough rounds

  • 4 ½

    ounces feta cheese, finely crumbled (1 cup)

  • 2

    tablespoons pine nuts

Step 1

At least 1 hour before baking, heat oven to 550°F (or 500°F if that's your oven's maximum temperature), with a baking steel or stone on the upper-middle rack. Place a second rack in the lower-middle position. Line a rimmed baking sheet with foil.

Step 2

Arrange the eggplant slices in an even layer on the prepared baking sheet. Brush both sides with oil, using all of the oil. Roast on the lower-middle rack until soft and golden brown on both sides, about 10 minutes (12 minutes in a 500°F oven).

Let cool slightly, then chop the eggplant into 1-inch pieces. In a medium bowl, combine the eggplant, tomatoes, shallot, garlic, za'atar and salt.

Step 3

Dust a baking peel, inverted baking sheet or rimless cookie sheet with semolina. Transfer the first dough round to the peel and, if needed, reshape into a 10-inch circle. Spread half of the eggplant mixture evenly over it, leaving a ½-inch border at the edge. Sprinkle with half the feta and 1 tablespoon of pine nuts. Bake until the crust is well browned, 7 to 10 minutes (9 to 12 minutes in a 500°F oven).

Step 4

Using the peel, transfer the pizza to a wire rack. Let cool for a couple of minutes. Meanwhile, repeat with the second dough round and remaining ingredients.

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