- 2
Ingredients
- 1 ball of pizza dough (homemade or store-bought)
- 1 medium-sized Italian eggplant, sliced into 1/4 inch rounds
- 1/2 of a purple onion, chopped
- 3-5 tbs of garlicy hummus (homemade or store-bought)
- a large handful of cherry tomatoes, sliced in half
- a handful of kalamata olives
- salt and pepper to taste
- For the Tahini Sauce (you will only use a few tablespoons of this on the pizza, but the leftovers make an excellent salad dressing!)
- 1/4 cup of tahini
- 1/4 cup of water
- 2 garlic cloves, minced
- 5 tbs lemon juice
Preparation
Step 1
Tahini Sauce : Mix all ingredients together until smooth (this works well with an immersion blender)
Turn the oven to Broil. Lightly brush each side of the eggplant rounds with a little olive oil and a sprinkle of salt. Broil for about 3 minutes (watching carefully) Remove eggplant and flip. Broil for about 3 more minutes on the other side (or until lightly brown and crisp)
Turn oven temp down to 400.
Roll out your dough. Spread hummus evenly. Layer the eggplant rounds, followed by the tomatoes, olives, and onion. Sprinkle a little salt and pepper over the pizza. Next Drizzle the tahini sauce evenly over the pie. (you will have leftover sauce which makes an excellent salad dressing!) Bake in the oven for 10-15 minutes or until crust is lightly browned and cooked through.