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Test Kitchen Approved

Za’Atar Eggplant and Roasted Garlic Pizza

Za’Atar Eggplant and Roasted Garlic Pizza

Za’Atar Eggplant and Roasted Garlic Pizza

Recipe By Christina Hernandez,


6 to 8 servings

Prep Time

10 Minutes

Cooking Time

50 Minutes

Recipe By Christina Hernandez,

Za'atar is a unique blend of citrusy sumac, nutty sesame, and Mediterranean herbs that shines in this bright, flavorful flatbread recipe.

Recipe Notes

Fairy tale eggplants are small, tender, and ready to use. If unable to find them, use a globe eggplant. Slice into thin half-moons and toss with a generous amount of salt. Let it sit in a strainer over a bowl for 30 min. and rinse before adding to your pizza.


For roasted garlic:

1 head garlic

Olive oil, to drizzle

To assemble:

1 lbs. pizza dough

3 Tbsp. olive oil, plus more to drizzle

1 cups ricotta cheese

2 Tbsp. lemon juice

¼ lbs. fairy tale eggplants, halved lengthwise*

¼ lbs. fresh mozzarella, thinly sliced

1 cups baby arugula

Savory Spice ingredients in this recipe

  • Za'atar Seasoning

    Za'atar Seasoning, much like curry powder, has hundreds of blend variations and spice combinations. With our Za'atar spice blend, we blend sumac an...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details


For roasted garlic: Preheat oven to 400 degrees. Cut 1/4-inch off top of garlic so cloves are exposed. Place garlic in foil and drizzle with olive oil. Seal foil to make packet and roast for 30 to 45 min., or until garlic is golden brown and softened. When garlic is cool enough to handle, remove cloves by squeezing from bottom to push them out of their skins.

To assemble: Preheat pizza stone in oven for 1 hour for best results. On a lightly floured surface, roll pizza dough into a 1/4-inch thick rectangle. Transfer to a piece of parchment paper. Combine Za’atar Seasoning with olive oil to make a paste and spread evenly over dough. In a medium bowl, whip ricotta with lemon juice and a pinch of salt until light and fluffy. Spread evenly over dough, leaving a 1-inch border. Top with eggplants, mozzarella, roasted garlic cloves, a light sprinkle of salt, and a drizzle of olive oil. Carefully transfer parchment and pizza to pizza stone. Bake for 20 min., or until crust is crisp and golden. Top with arugula, slice, and serve.