Roasted Miso Eggplant Pizza with Pine Nuts and Tahini Drizzle

If you own the new My New Roots cookbook, I’m guessing that you, too, can’t put it down. The recipes are colorful, unique, seasonal and absolutely inspiring. I’m totally going to pull a Julie and Julia on this book.

Tonight, three recipes of Sarah’s recipes were calling my name and since I couldn’t say no, they ended up together as one dish. This pizza is a combination of her Kale Walnut Pesto (which she uses on a flatbread style pizza in another one of her recipes), the 4-Ingredient Spelt Pizza Dough and the Miso Sesame-Glazed Eggplant. Of course, I wouldn’t share her recipes, so you’ll have to buy the book. But trust me, it’s a worthwhile investment of $30.

Here’s to assemble the pizza:


1. First, make the My New Roots Spelt Pizza Dough (pg 95), as it takes an hour or two to rise (mine took an hour). Note: you will need active dry yeast.

2. Next, make Sarah’s Miso Sesame-Glazed Eggplant (pg 138). Instead of slicing them in half lengthwise, I cut them into <1/2 inch-thick strips so they’d suitable as a pizza topping (see pic). You should probably double this recipe because they are amazing and as you assemble your pizza you will want to snack on them.

3. Time to make your kale walnut pesto (pg 185), which is nice and easy. Just throw everything into the food processor and voila. This will be your pizza sauce. Again, make extra because it’s delicious on everything or even alone.

4. For a little pizzaz, I like to drizzle tahini sauce on mostly everything these days. I guess it’s a phase. I never measure out the ingredients, but the recipe always involves tahini, lots of lemon juice, garlic, s&p, veganaise, olive oil and a spice like za’tar or even oregano. To drizzle, purchase a plastic squeeze bottle from a kitchen supply store like Russell Foods on Venables.

5. Finally, time to assemble the pizza: roll out your dough, lather on the kale walnut pesto, and load your pie with that delicious eggplant, that hopefully you didn’t eat. Then sprinkle with sliced black or kalamata olives and pine nuts. Bake the thing.

6. Upon removal from oven, garnish your pizza with chopped chives and a generous drizzle of tahini sauce. I like to serve with extra sauce just in case.

Happy homemade pizza making!

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