roasted eggplant and hummus pizza

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What can I say…flipping through the Johnny’s Seed catalog was like taking a stroll down memory lane.

Taylor and I oohed and ahhed over some of the new varieties available.  I laughed and cried at the same time thinking about all of the work we have ahead of us.

My body ached just looking at the photos of carrots, potatoes, cabbage, onions, greens and melons. It wasn’t that long ago that we were harvesting thousands of pounds of all these goodies! I felt like I was right back at Hutchins Farm.

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I actually miss having a sore back!

p40900291And I really miss the smell of fresh scallions on my hands.

p7100036Henry misses eating carrots straight out of the ground.

p4270009And both Taylor and I miss the taste of our first sip of beer after a hot day in the fields.

Of course flipping through the catalog also inspired our dinner choice last night. We were taking a look at the eggplant varieties and my stomach began to rumble.  Thanks to the Johnny’s Seed catalog we have a new favorite pizza. Or as Taylor so appropriately called it  “a flatbread.” There was no cheese so this is technically not a pizza in Taylor’s eyes.

IMG_1566We didn’t use cheese, but the combination of hummus and a tahini sauce drizzled on top made this creamy and  tasty. I hope you enjoy!

Roasted Eggplant and Hummus Pizza:

1 ball of pizza dough (homemade or store-bought)

1 medium-sized Italian eggplant, sliced into 1/4 inch rounds

1/2 of a purple onion, chopped

3-5 tbs of garlicy hummus (homemade or store-bought)

a large handful of cherry tomatoes, sliced in half

a handful of kalamata olives

salt and pepper to taste

For the Tahini Sauce (you will only use a few tablespoons of this on the pizza, but the leftovers make an excellent salad dressing!)

1/4 cup of tahini

1/4 cup of water

2 garlic cloves, minced

5 tbs lemon juice

Mix all ingredients together until smooth (this works well with an immersion blender)

Turn the oven to Broil. Lightly brush each side of the eggplant rounds with a little olive oil and a sprinkle of salt. Broil for about 3 minutes (watching carefully) Remove eggplant and flip. Broil for about 3 more minutes on the other side (or until lightly brown and crisp)

Turn oven temp down to 400.

Roll out your dough. Spread hummus evenly. Layer the eggplant rounds, followed by the tomatoes, olives, and onion. Sprinkle a little salt and pepper over the pizza. Next Drizzle the tahini sauce evenly over the pie.  (you will have leftover sauce which makes an excellent salad dressing!) Bake in the oven for 10-15 minutes or until crust is lightly browned and cooked through.

Enjoy!

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5 Responses to roasted eggplant and hummus pizza

  1. juliaroastedroot says:

    There’s nothing like growing and harvesting your own food. I only have two small planter boxes during the summer months but adore planting and plucking and preparing meals. Your pizza looks awesome! Actually, all of your food looks awesome, you’ve got some great taste!

  2. liz says:

    Just thought I would share with you tonight’s dinner. My friend Terry and I got together to make your Cumin Lime Black Bean Sweet Potato Bowls. Actually this was all Terry’s idea and she had all of the ingredients. We had so much fun preparing this dinner. We’ve decided we’d make a Farmer in the Dell dinner together once a week.
    It was really flavorful and fit my bill of meatless Monday.

    Looking forward to more fun times with your recipes.

  3. lisa fine says:

    Yum! Last week we cooked up a big eggplant with curry and ate it over rice – so delicious. I really need to keep buying them to try making this and maybe some kind of pasta dish.

    Love that first photo too – just added it to Pinterest.

  4. I am for sure going to make this–tahini is one of my favorite ingredients and I just don’t use it often enough! I’m so excited that it’s seed catalog time too. I don’t think I’ll be ordering any this year because I have a shameful hoard of them already. 🙂

  5. Sophie33 says:

    What a lovely & well flavoured top alternative pizza! It looks scrumptious too! I worked a lot in my own vegetable plot & in that of my parent’s & grandparent’s too! I loved it! You look very cool: 😉

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