Recipe courtesy of Penny Davidi
Print
Middle Eastern Pizza
Total:
3 hr 10 min
Prep:
20 min
Inactive:
1 hr
Cook:
1 hr 50 min
Yield:
8 servings
Level:
Intermediate
Total:
3 hr 10 min
Prep:
20 min
Inactive:
1 hr
Cook:
1 hr 50 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 4 cloves garlic, minced
  • 1 large red onion, sliced
  • 1 medium yellow onion, coarsely chopped
  • Olive oil
  • 1 pound pizza dough, rested at room temperature for 1 hour
  • 1 medium eggplant, cubed
  • 1/2 teaspoon garlic powder
  • 1/4 tablespoon sumac
  • 1 (32-ounce) can San Marzano tomatoes, diced
  • 1 pound fresh buffalo mozzarella, shredded
  • 1/2 cup pitted kalamata olives, roughly chopped
  • 1/2 cup oil-packed sun-dried tomatoes, roughly chopped
  • 1 1/2 cups French feta cheese, crumbled
  • 1 medium bunch fresh mint, chopped

Directions

Make the sauce: Heat the olive oil in a saucepan over medium-high heat. Add the onion and cook until soft, 5 to 7 minutes. Add the garlic powder, sumac and tomatoes and cook until thickened, about 20 minutes. Season with salt and pepper.

Make the pizza: Preheat the oven to 500 degrees F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil and stretch the pizza dough to fill the pan (it doesn't have to be perfect since this is a rustic pizza). Brush the dough with olive oil and bake until just golden, 10 to 15 minutes.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the eggplant and cumin, season with salt and pepper, and cook until the eggplant is tender, 7 to 10 minutes. Add the garlic and cook 5 more minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Add the red onion and cook, stirring occasionally, until caramelized, about 15 minutes.

Reduce the oven temperature to 450 degrees F. Top the crust with 1 cup sauce, the mozzarella, eggplant mixture, caramelized onion, olives, sun-dried tomatoes and feta. Return to the oven and cook until the cheese melts and the crust is golden brown, 15 to 20 more minutes, brushing the crust with olive oil halfway through.

Remove the pizza from the oven and brush the crust with olive oil again. Top the pizza with the mint.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Middle Eastern Garlic Roasted Chicken with Green Harissa and Flatbread

Recipe courtesy of Rachael Ray

Grilled Eggplant Pizza

Recipe courtesy of Michael Chiarello

Pizza Skopelitti alla Romano

Recipe courtesy of Cat Cora

Bonus Recipe: Eggplant-Bottomed Pizza

Recipe courtesy of Food Network

Feta, Black Olive, and Oregano Salad (aka Pizza Parlor Salad)

Recipe courtesy of Dave Lieberman

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Holy & Hungry

9:30am | 8:30c

Extra Virgin

10am | 9c

Extra Virgin

10:30am | 9:30c

Extra Virgin

11am | 10c

Extra Virgin

11:30am | 10:30c

Taco Trip

12pm | 11c

Taco Trip

12:30pm | 11:30c

Taco Trip

1pm | 12c

Taco Trip

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Man Fire Food

6:30pm | 5:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c
10pm | 9c
11pm | 10c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c
2am | 1c
3am | 2c

So Much Pretty Food Here