Healthy Wednesday’s with Jacqueline: Middle Eastern Pizza



My husband started a strict diet about two years ago and has been sticking with it ever since, so I basically have to learn to adapt a lot of favorite dishes so we don’t feel deprived and bored.  I try not to use any refined sugar (I substitute fruit, honey, agave or truvia if needed), and only use whole grain carbs, which means no white flour, white rice, pasta or potatoes.


Middle Eastern Pizza

This was adapted from a recipe on foodnetwork.com.  You can use less cheese or low-fat versions of the feta and mozzarella if a lower-calorie pizza is desired, the vegetables will still give this a lot of flavor.

whole wheat pizza dough:
3/4 tsp salt

1 1/2 cups water
3 tblsp olive oil
4 cups white whole wheat flour
2 tsp yeast

2 tblsp olive oil
1 chopped yellow onion
1/2 tsp garlic powder
1/4 tsp sumac
1 35 oz can whole tomatoes, diced
1 lb prepared pizza dough
5 tblsp olive oil
1 eggplant, cubed
1 tsp cumin
4 cloves garlic, minced
1 large red onion, sliced
8 oz mozzarella cheese, grated
1/4 cup chopped pitted kalamata olives
1/2 cup chopped oil-packed sundried tomatoes
3/4 cup feta cheese, crumbled
torn fresh mint for topping

mix all ingredients for pizza dough in order listed in a bread machine on the dough cycle, or knead by hand in a large bowl for ten minutes. cover with plastic wrap and let rise in a warm spot for at least 1 hour.  This dough can be prepared in advance in large batches and frozen for later use – just defrost at room temperature.
for the sauce, heat 2 tblsp. olive oil and sauté onion until soft. add garlic, sumac and tomatoes, s+p and cook until thickened, about 20 minutes.
preheat oven to 500 and place a pizza stone into the oven, if you have one, as this will help your crust get crispier. stretch the dough onto a rectangular baking sheet lined with parchment paper. brush with olive oil and bake until just golden, 10-15 minutes.
heat 2 tblsp olive oil and add the eggplant and cumin, cook until tender and season with salt and pepper. add the garlic and cook 5 more minutes. remove from pan and heat remaining 2 tblsps olive oil, saute the onion until caramelized. reduce oven temp to 450. top crust with sauce, mozzarella cheese, sauted vegetables, olives and sundried tomatoes, and then sprinkle with the feta. return to oven for 15 minutes more and then top with mint to serve.

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About the Author

Jackie Kest lives in sunny California with her Husband and kids. Follow her as she cooks and experiments with recipes creating delicious & HEALTHY meals for her family!

Comments (3)

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  1. Debbie Archer says:

    I made a similar pizza for my Sisterhood friends, but used hummus as the base instead of tomato sauce- similar toppings, but I used artichoke hearts instead of eggplant. Delish!

  2. moshe says:

    This looks delicious! Thanks Jacqueline!

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