Step 1
Preheat the oven to 450F.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6
Sprinkle minced parsley over the cooked pizza, slice and serve.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.