Dishing Up the Dirt

Roasted Eggplant + Chickpea Pizza With Tahini & Za’atar

 

Every Tuesday afternoon Taylor and I take a mini road trip into Portland to drop off our CSA shares. It’s 1.5 hours from the farm to our delivery spot and we either spend the time on the road listening to country music, npr, podcasts or I’ll simply read aloud from some of my favorite food magazines or cookbooks. It may not sound exciting but this mini vacation from Tumbleweed is pure bliss for us. The simple act of sitting upright and getting blasted by air conditioning is heaven.

This past week on the road I have been flipping through one of my favorite cookbooks Plenty by Yotam Ottolenghi and have been re-inspired to whip out my giant can of za’atar (a middle eastern spice blend) It’s an easy spice blend to find around the Portland area and most well stocked grocery stores or specialty spice shops will cary it. However, if you live in the boonies (like Taylor and I do) then your local store my not carry it. In this case I would highly recommend ordering a jar online. I love Savory Spice and have been really happy with all of my online purchases so if you are hesitant give them a whirl!

Za’atar is a great spice to have on hand and jazzes up everything from scrambled eggs to roasted potatoes. I typically don’t like sharing recipes that call for hard to find ingredients (especially if it’s only for one specific recipe) but since we love this stuff so much and use it on a variety of dishes I’m suggesting you get your hands on some soon! The flavor shines in this simple pizza and I hope you all love this meal as much as we do. It was so stinking good that it was the recipe of the week for our CSA members (they received a lot of eggplant in their box) Also, if you’ve ever been curious as to what goes into a typical weeks worth of CSA boxes take a look at our Tumbleweed website and look back at the past 15 weeks of harvest. It will give you an idea of what being a part of a CSA is like.

Anyhow, we hope your next pizza night includes this tasty pie and a few colds ones too. Cheers from Tumbleweed!

Roasted Eggplant + Chickpea Pizza with Tahini & Za'atar

Prep Time: 15 minutes    Cook Time: 20 minutes    Serves: 4

Tahini Spread
  • 3 1/2 Tablespoons tahini
  • 1 1/2 Tablespoons fresh lemon juice
  • 1 clove of garlic, minced
  • 1/4 teaspoon ground cumin
  • pinch of salt + pepper
  • 1/2 teaspoon honey
Pizza
  • 1 medium-sized eggplant, cut into 1/2 inch cubes
  • 1 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
  • 3 Tablespoons olive oil (divided)
  • pinch of dried oregano
  • salt + pepper
  • 1 bunch of scallions, finely chopped (white and light green parts only)
  • 1 ball of your favorite pizza dough (homemade or store bought)
  • 1/2 cup shredded mozzarella
  • 1/2 cup crumbled feta
  • 1 1/2 Tablespoons za'atar
  • 1/4 cup minced parsley

Preparation

  1. Preheat the oven to 450F.
  2. Toss the cubed eggplant and chickpeas with 1 1/2 Tablespoons olive oil, pinch of dried oregano, salt and pepper. Place in a single layer on a prepared baking sheet and roast until golden brown, about 15-20 minutes. Remove from the oven and set aside.
  3. While veggies cook prepare the tahini sauce by combining all the ingredients together and mixing until thick and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as need be.
  4. Heat a small skillet over medium heat with the remaining 1 1/2 Tablespoons olive oil. Stir in the chopped scallions and cook until soft and lightly browned, about 5-7 minutes. Remover from the heat and set aside.
  5. Roll out your pizza dough onto a lightly floured surface. Spread the dough with the tahini sauce and layer on the roasted veggies, scallions, cheese and za'atar. Drizzle the whole pizza with a tiny bit more olive oil and place in the oven for 12-15 minutes or until the crust is golden brown.
  6. Sprinkle minced parsley over the cooked pizza, slice and serve.
 

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Have fun in the kitchen


Leave a Reply

7 thoughts on “Roasted Eggplant + Chickpea Pizza With Tahini & Za’atar

  1. You always have the best pizzas. I need to make then more often, especially when they involve za’atar and Ottolenghi’s inspiration. Love the eggplant on this too.

  2. Ginny Duck says:

    Yesterday I forgot to mention how good the Heirloom Pie was and more importantly, Happy Birthday.
    I agree with Katie, can’t wait to try this pizza!

    1. Andrea says:

      It was great seeing you Ginny! I’m happy you loved the tomato pie as much as we do. Looking forward to bumping into you at the pub again soon. Safe travels to Montana! xo

  3. If it has “tahini” in the title, I’m such a sucker for it. Yum.

  4. That time you and Taylor have together on your ride to Portland sounds so peaceful! I love car rides on long open roads with someone I care about. 🙂

  5. Resa says:

    the photos of your farm are absolutely stunning. What a life you have. I so enjoy reading this blog. I cannot wait to make that pizza for my roommate and I. Thank you for all you do. Cheers!

  6. Jessica says:

    As soon as I saw the recipe for this pizza, I knew I had to make it. I finally got the chance last Friday and it was amazing! As I was eating it, I kept saying to my fiance “I hope you like this as much as I do because I’m going to make it again soon!”

    The tahini spread was really thick (I think perhaps my lemon wasn’t as juicy as I had hoped it would be) so I added a little olive oil and a splash of water and that made it much easier to spread.

  7. Barbara says:

    All your recipes are absolutely amazing, but this one currently beats them all for me! I changed it slightly to use what I had on hand (skipped the mozzarella and only used feta, mint in place of scallions & parsley, and flatbread from my local Mediterranean market), and it was lunch made in heaven. Thank you!

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