Eggplant, Pistachios and Pomegranate Pizza

This pizza is packed with Middle-eastern
ingredients like eggplants, pistachio nuts,
pomegranate, and cilantro. Also, you can
learn to make soft, crumbly vegan feta using
this recipe.
Serving Sizes: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredient List:
To make the dough
• 2 ½ cups of bread flour
• ¼ cup of bread flour for dusting
• 1 ½ teaspoon instant dry yeast
• 1 ¼ cup of water
• 1 teaspoon coarse salt
• 1 tablespoon olive oil (some more for
brushing and oiling the bowl)
For the topping
• 2 small eggplants cut into thin slices
• ½ cup pistachio nuts, roughly chopped
• Seeds from 1 Pomegranate
• ¼ cup cilantro
• 1 tablespoon extra virgin olive oil
• 1/3 cup vegan feta, crumbled
• Coarse salt to season
• Chili flakes to season
To make feta
• 1 ½ cups almond meal
• 2 cloves garlic, chopped
• ¼ cup fresh lemon juice
• 2 tablespoons olive oil
• ½ teaspoons salt
• ¼ cup of water
How to Cook:
To make the dough
1. In a large bowl, mix flour, salt, and yeast.
2. Slowly add water and start mixing with a
spatula.
3. While the dough he’s still in lumps, add in
all the oil.
4. Continue mixing until the dough becomes
smooth. Knead into a ball with hands.
5. Cover with a cloth for 1 hour.
6. On a lightly dusted surface, pat the dough
ball to make it flat. Pull the dough to stretch it
to 1 foot and fold it over to meet the ends.
Repeat the pulling and folding back about
eight times. Again, make it into a ball.
7. Lightly oil the dough ball and place it in a
covered bowl. Refrigerate for 24-48 hours.
8. Before stretching the dough, divide it into
two equal balls, lightly oil, and rest at room
temperature for 1 hour.
9. Just before assembly, stretch the dough on
a lightly dusted surface.
To make vegan feta
10. Preheat oven to 355°F.
11. Using a food processor/blender, blend all
the ingredients (except herbs) at high speed to
achieve a smooth and uniform paste.
12. Transfer the paste to a large sheet of
plastic. Using the plastic, wrap the paste the
make a tightly wrapped ball. Holding the
excess plastic on top tightly, pat down the
wrapped ball to make a thick disc. (similar to
cheese disc)
13. Carefully peel off the plastic wrap and
place the disc on a baking tray, so that
the smooth side is up.
14. Bake for 15 minutes, so it is golden
crust outside.
15. Let it cool before using it for the topping.
This recipe will make around 9 oz of feta.
You can store the remaining in the
refrigerator in an airtight container.
To assemble the pizza
1. Arrange eggplant circles on the stretched
dough. Slightly press them down into the
dough. Drizzle with olive oil generously.
2. Bake for 20 minutes in an oven preheated
to 475°F.
3. Crumble feta over hot pizza.
4. Sprinkle pistachio nuts, and pomegranate
seeds. Garnish with cilantro and serve!

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