Feta, Chickpea, and Eggplant Pizza

For the roasted eggplant and chickpea mixture

• 1 medium eggplant, peeled and diced into ½-inch cubes. Opt for a firm, glossy eggplant without blemishes for the best texture and flavor.
• 1 cup canned chickpeas, rinsed thoroughly under cold water and patted completely dry to ensure they crisp up nicely during roasting.
• 1 small onion, thinly sliced to caramelize beautifully and add a subtle sweetness to the savory mixture.
• 2 tsp high-quality extra-virgin olive oil for roasting, adding a fruity depth.
• Generous pinch of dried oregano for an authentic Mediterranean aroma.

For the creamy tahini spread

• 3 tbsp smooth tahini (sesame paste), ensuring it’s well-stirred before measuring.
• 2 tbsp extra-virgin olive oil to enrich the spread.
• 1 tbsp freshly squeezed lemon juice for a bright, zesty counterpoint to the tahini.
• Pinch kosher salt, or fine sea salt, to enhance all flavors.
• Freshly ground black pepper to taste, adding a subtle kick.

To assemble the pizza

• 1 ball Roman-Style Pizza Dough (half a batch), or your favorite store-bought thin crust pizza dough for convenience.
• ¾ cup shredded mozzarella cheese, for that classic melty, savory base.
• ⅓ cup crumbled feta cheese, adding a salty, briny burst that is characteristic of Mediterranean cuisine.
• 1 tbsp za’atar, a Middle Eastern spice blend that brings earthy, tangy, and nutty notes.
• Fleur de sel, or sea salt flakes, for a finishing touch of texture and refined salinity.
• Freshly ground black pepper to taste.
• Fresh thyme leaves for garnish, adding a fresh, herbaceous finish.

• To begin, optimize your oven for pizza perfection. Position an oven rack in the lower third of your oven. Crucially, place a heavy-duty pizza stone on this rack. Preheat your oven to its maximum temperature, ideally 500°F (260°C). Allow a full 45 to 60 minutes for the oven and, most importantly, the pizza stone to thoroughly absorb and radiate heat. This step is vital for achieving a truly crispy, perfectly cooked pizza crust.

For the flavorful roasted eggplant and chickpea topping

• In a large mixing bowl, combine the diced eggplant, rinsed and thoroughly dried chickpeas, and thinly sliced onion. Drizzle generously with olive oil, a hearty pinch of salt, and the dried oregano. Toss everything together until the vegetables and chickpeas are evenly coated. Spread this mixture in a single layer on a baking sheet. Carefully transfer the baking sheet to the preheated oven, placing it directly over the hot pizza stone. Roast for approximately 15 minutes, or until the eggplant pieces are beautifully tender, the chickpeas have turned golden brown and slightly crispy, and the onion slices are translucent and caramelized. Once done, remove the baking sheet and set the roasted mixture aside to cool slightly. Keep your oven on, as it will be needed for baking the pizza. This roasting process is key to developing the rich, smoky flavors that define this Middle Eastern eggplant pizza.

For the silky smooth tahini spread

• Prepare the luscious tahini spread, which forms the unique and creamy base of our pizza. In a mini food processor or a small bowl, combine the tahini, extra-virgin olive oil, freshly squeezed lemon juice, kosher salt, and freshly ground black pepper. Blend or whisk until thoroughly combined and smooth. If the mixture appears too thick to spread easily, add a tiny amount of water, about 1 teaspoon (5 ml) at a time, mixing after each addition, until you achieve a wonderfully spreadable, smooth consistency similar to a thick hummus. This tahini sauce provides a nutty, savory foundation that perfectly complements the roasted vegetables and cheese.

Preparing and rolling out the pizza dough

• Lightly sprinkle a clean, dry working surface and one ball of your chosen pizza dough (whether homemade Roman-Style dough or good quality store-bought) with a dusting of flour. Using a rolling pin, carefully roll out the dough into a very thin, large rectangle. Aim for a thickness that is almost translucent, with gently rounded corners to mimic a rustic, artisan shape. The thinness of the crust is a signature element of this recipe, contributing to a wonderfully crisp final texture.
• Once rolled, cut a piece of parchment paper that is large enough to comfortably hold your pizza crust. Carefully fold the thin crust in half (or in quarters, depending on its size) and transfer it onto the parchment paper, then unfold it. This parchment paper is essential; given the delicate thinness of the crust, it would be extremely challenging, if not impossible, to slide the pizza directly off a peel onto the hot pizza stone without it. Cover the crust loosely with a clean kitchen towel and allow it to rest for about 15 minutes. This brief resting period helps the gluten relax, preventing the dough from snapping back and making it easier to handle.

Assemble and bake your Middle Eastern pizza masterpiece

• Now it’s time to build your flavorful pizza! Begin by generously slathering the prepared tahini spread evenly all over the thin pizza crust, extending almost to the edges. Next, sprinkle the shredded mozzarella cheese over the tahini base. Then, artfully scatter the cooled roasted eggplant, chickpea, and onion mixture across the entire surface. Garnish with the crumbled feta cheese and a sprinkle of aromatic za’atar. Finish with a delicate drizzle of extra-virgin olive oil and season with a sprinkle of fleur de sel (or sea salt flakes) and freshly ground black pepper to taste. Each layer contributes a distinct flavor and texture, building a harmonious culinary experience.
• Carefully transfer the pizza, still on its parchment paper, onto the hot pizza stone in the preheated oven. Bake for approximately 10 to 12 minutes, or until the edges of the thin crust are beautifully golden brown and crisp, and the cheeses are melted and bubbling. The high heat of the pizza stone is crucial for achieving this perfect crispy crust. Once baked to perfection, remove the pizza from the oven.
• Before serving, generously garnish your freshly baked pizza with fresh thyme leaves. This adds a burst of herbaceous freshness that brightens the entire dish. Slice immediately and serve hot. This Feta, Chickpea, and Eggplant Pizza is best enjoyed straight from the oven, allowing the warm, aromatic flavors to truly shine. Enjoy this unique twist on pizza night!
• Recipe Credit: This exquisite recipe has been thoughtfully adapted from Sara Forte, Sprouted Kitchen, with additions to enhance its Mediterranean character.

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