October 7, 2010 • Category: Savory Pastries
We are still getting eggplants by the bushel; so instead of the usual baba ghannouj, we made eggplant-topped pizza today, with a zaatar-flavored crust.
One important thing I learned while visiting Abu Kassem and his zaatar fields: Zaatar is a tremendously healthy herb, (strengthening immunity and increasing circulation for example).
Guess what? This pizza dough contains zaatar. Whole, driedzaatar(oregano) leaves. About a tablespoon.
For three medium pizzas:
First step: Make the zaatar-flavored pizza dough.
- 3 cups of all-purpose or bread flour
- 1/4 cup of olive oil
- 1 tablespoon of zaatar
- dash of salt
- 3/4 cup of water (or a bit more, as needed)
- 1 1/2 teaspoons of yeast
- 1/2 tablespoon of sugar or honey or molasses
- Proof the yeast in 1/4 cup of water and some sugar for 10 minutes.
- Place the flour, salt, yeast mixture, olive oil, zaatar and water in a food processor. Run the machine for one or more minutes until the dough is compact and pull away from the sides of the bowl.
- Place the dough in a greased bowl, cover with a damp towel and place in a warm spot to rise (about one hour or so).
Second step: Prepare the sauce and eggplant topping.
- 3 pounds of eggplants
- 2 cups of prepared tomato sauce (very thick)
- 6 cups of white sauce ( 1 stick of butter, 1 cup of flour, 6 cups of hot milk)
- 2 pounds of shredded mozzarella
- 1 pound of sliced ham or turkey, cut in bits (optional)
- Fresh Basil and oregano (optional)
- Peel the eggplants and sprinkle with salt for one hour; rinse and dry. Fry in some olive oil (or grill or bake in the oven with some olive oil brushed on both sides)
- When the eggplants are soft and done, cool and wipe the excess oil. Set aside.
- Prepare the white sauce by melting one stick of butter or margarine in the pan, adding one cup of flour, stirring until the flour and butter mixture are pasty and cook for a minute or two. Gradually add 6 cups of milk; keep stirring until the mixture thickens and is smooth.
- Add the tomato sauce to the white sauce and stir well. Taste for seasoning. The sauce should be very thick.
- Divide the dough into three portions (two if you like your pizzas thick)
- Roll out into a greased pizza or round pan. Place the ham bits all over if using.
- Pour a few ladles of sauce on top; sprinkle some cheese; add the eggplants in a circular fashion.
- Sprinkle with some additional oregano and a teaspoon of olive oil per pizza.
- Bake in a preheated 450F oven for 20 minutes or until the cheese is melted and puffed up. Serve. (Sprinkle with shredded basil).
24 Comments • Comments Feed
I did not know zaatar was so good for you, Joumana. I will have to start using it more often. What a delightfully inventive pizza! 🙂
On October 7, 2010 at 5:40 pm
That pizza is very original and must taste wonderful! I love the idea.
On October 7, 2010 at 5:56 pm
On October 7, 2010 at 6:27 pm
This looks unbelievably good. Love Eggplants and Love your Pizza!!!
On October 7, 2010 at 8:03 pm
that looks so delicious I am so making that this weekend!
On October 7, 2010 at 8:37 pm
Oui, Chef says:
I’m a sucker for zaatar flavored anything, and I bet it is fabulous in a pizza crust. How nice to have such an abundant supply of beautiful, fresh eggplant, and what a delicious way to use them – S
On October 7, 2010 at 9:18 pm
Wow…eggplant pizza! I love that. I will eat have a great time enjoying it all alone if I make this cos no one in my family likes eggplants and so no one to fight with me..haha.
On October 8, 2010 at 3:15 am
Love eggplants and this must taste so good!
On October 8, 2010 at 3:19 am
adore aubergines and having it on a pizza is heaven. in dubai the lebanese bakery would add a lovely spiced mince to the pizza too!
On October 8, 2010 at 3:42 am
Sushma Mallya says:
looks beautiful, never used eggplants though but sounds great…
On October 8, 2010 at 4:18 am
This pizza is very uplifting before you even take a bite. It’s like culinary equivalent to putting your feet up. Elegant upgrade for your basic pizza dough. Cheers to Lebanese cuisine. I like how the eggplants have done their job now they’re off duty, and create a simple but striking garnish.
On October 8, 2010 at 5:06 am
Love the taste of zaatar , and the pizza is quite inventive.
On October 8, 2010 at 5:53 am
Sweet Artichoke says:
This pizza looks amazing! I love zaatar/oregano and using it in the pizza crust is a brilliant and tasty idea! The white sauce and aubergines combination sounds heavenly 🙂
On October 8, 2010 at 7:24 am
On October 8, 2010 at 9:59 am
Eggplant on pizza sounds perfect to me! I love that you put za-atar IN the crust!
On October 8, 2010 at 2:04 pm
Jenn, Leftover Queen says:
This looks great. I love pizza with eggplant, but this is so much more! Bring on the zaatar! 🙂
On October 8, 2010 at 3:23 pm
Almost to beautiful to eat, like art.
On October 8, 2010 at 10:33 pm
Great pics! This pizza looks really good!
On October 9, 2010 at 6:21 am
5 Star Foodie says:
An amazing pizza! I love the sound zaatar-flavored pizza dough and the eggplant topping is terrific!
On October 11, 2010 at 3:44 pm
I get the message…Zaatar is what oregano is to Greeks….throw it on everything! The pizza looks fab, love eggplant on pizza too!
On October 12, 2010 at 6:37 am
I love eggplant and pizza but never had them together, must show this to my wife 🙂
On October 12, 2010 at 10:21 am
terrific pizza, joumana! eggplant is made to top a pizza, and i didn’t realize it until now!
On October 15, 2010 at 5:09 am
tried the pizza , really excellent !!!
On October 20, 2010 at 11:16 am