Take your taste buds on a magic carpet ride with this colorful, veggie-packed pizza. Topped with hummus, eggplant, yellow bell peppers, cherry tomatoes, herbs, and yogurt-tahini sauce, this pizza welcomes you to a whole new world of flavors and fun.
Cook Time
37 minutes
Total Time
57 minutes
Yield
6 servings
Ingredients
nonstick cooking spray, for greasing
1 canned pizza dough
1 large egg, beaten
2 japanese eggplants, cut into 1 (2.54cm) in
2 yellow bell peppers, seeded and cut into strips
1 tablespoon olive oil
1 ½ tablespoons Za’atar
1 teaspoon ground cumin
⅛ teaspoon ground cinnamon
1 ¾ teaspoons kosher salt, divided
3 tablespoons plain yogurt
1 tablespoon tahini
1 teaspoon lemon juice
2 teaspoons water
1 cup hummus (240 g)
¾ cup cherry tomato (150 g), halved
2 tablespoons toasted pine nut
⅓ cup fresh parsley leaves (15 g)
⅓ cup fresh mint leaf (15 g), torn
Nutrition Info
Calories 445
Fat 15g
Carbs 66g
Fiber 11g
Sugar 11g
Protein 13g
How to Make It
1. Step
Preheat the oven to 400°F (200°C). Lightly grease a baking sheet with nonstick spray.
2. Step
Unroll the pizza dough onto the prepared baking sheet. If needed, gently stretch the dough out to a roughly 12 x 8-inch rectangle. Gently roll about ½ inch of the dough around the edges inward to create a crust. Twist the corners to resemble the bent tassels of a magic carpet. Use a fork to prick holes all over the center of the crust. Brush the crust and “tassels” with the beaten egg.
3. Step
Bake the crust for 15–18 minutes, or until golden brown. Remove from the oven and increase the oven temperature to 425°F(220°C).
4. Step
On a separate baking sheet, toss the eggplant and yellow bell peppers with the olive oil, za’atar, cumin, cinnamon, and 1 teaspoon salt until well coated. Roast for 12–15 minutes, until the eggplant is beginning to soften and the bell pepper is tender, but not mushy.
5. Step
In a medium bowl, stir together the yogurt, tahini, lemon juice, and remaining ¾ teaspoon salt. If the sauce is too thick, add 2–3 teaspoons of water, a little at a time, until the desired consistency is reached.
6. Step
Spread the hummus evenly across the pizza crust, staying inside the rolled edges. Arrange the roasted eggplant and bell peppers and the tomatoes on top. Drizzle with the yogurt-tahini sauce, then top with the pine nuts, parsley, and mint.