Take your taste buds on a magic carpet ride with this colorful, veggie-packed pizza. Topped with hummus, eggplant, yellow bell peppers, cherry tomatoes, herbs, and yogurt-tahini sauce, this pizza welcomes you to a whole new world of flavors and fun.

Quick Info

⏱️ 57 min • 🍽️ 6 servings • ⭐ 85%

Nutrition

416 cal • 12g protein • 66g carbs • 12g fat

Tags

[Middle Eastern] • [Healthy] • [Vegetarian] • [Dinner] • [Lunch] • [Fusion] • [Under 1 Hour] • [High-Fiber]

Ingredients

• Nonstick cooking spray, for greasing
• 13.8 ounces canned pizza dough
• 1 large egg, beaten
• 4 Indian or 2 Japanese eggplants, cut into 1-inch pieces
• 2 yellow bell peppers, seeded and cut into strips
• 1 tablespoon olive oil
• 1½ tablespoons za’atar
• 1 teaspoon ground cumin
• ⅛ teaspoon ground cinnamon
• 1¾ teaspoons kosher salt, divided
• 3 tablespoons plain yogurt
• 1 tablespoon tahini
• 1 teaspoon lemon juice
• 2–3 teaspoons water (optional)
• 1 cup hummus
• ¾ cup cherry tomatoes, halved
• 2 tablespoons toasted pine nuts
• ⅓ cup fresh parsley leaves
• ⅓ cup fresh mint leaves, torn

Instructions Preview

1. Preheat the oven to 400°F (200°C). Lightly…
2. Unroll the pizza dough onto the prepared b…
3. Bake the crust for 15–18 minutes, or until…

…and 6 more steps

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Recipe by: Betsy Carter, Karlee Rotoly • From: Tasty