roasted eggplant and za'atar pizza

roasted eggplant and za'atar pizza

• 19 Sept 2012

This past year there's been an explosion of cookbooks written by food bloggers. Sara Forte from Sprouted Kitchen is one of those bloggers with the recent release of her book, The Sprouted Kitchen. Today's recipe is an adaptation of one of her recipes.



Most weekends I make pizza for my Saturday night dinner. I love pizza but make it at home as I can't tolerate the quantity of mozzarella cheese used in restaurants. At home I use buffalo mozzarella instead or look for recipes which use another kind of cheese.



As you know I'm travelling soon which means I have a fridge filled with food that needs to be used before I go. I had half a block of haloumi cheeese leftover from these pumpkin and haloumi burgers and was looking for a way to use it. I decided to adapt Sara's recipe using haloumi cheese instead of feta and as always, I made another change or two along the way. I'm not a huge fan of tahini so instead of the tahini, I used 3 tablespoons of baba ganoush. I didn't have any wholemeal plain flour in my cupboards, so I used white flour but added some quinoa flour in the pizza dough. Oh and of course I cut back on the mozzarella cheese.




It's a really tasty pizza and with half a block of feta cheese in the fridge, some leftover pizza dough and an eggplant in the fruit bowl I can see I'll be making another version of this pizza before I go away. This time I'm wondering how the addition of a few olives on top would taste?


Only 7 more sleeps now until I fly to Montreal. Very excited! I'll post on Monday and then I'll blog when I can, time and internet connections willing.

See you all soon,

Jillian