Babaghanoush-Grilled Vegetable Flatbread Pizza
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Ingredients
For the Flatbread:
2 large flatbreads or naan (store-bought or homemade)
1 cup babaghanoush (store-bought or homemade)
1 medium zucchini, sliced lengthwise
1 small red onion, sliced into rings
1/2 cup crumbled Vegan Feta CheeseAlternative
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley or mint, for garnish
For the Lemon-Tahini Drizzle:
1/4 cup tahini
2 tablespoons fresh lemon juice
2 tablespoons water
1 small garlic clove, minced
Salt, to taste -
Methods
Step 1: Grill the Vegetables
Preheat a grill or grill pan over medium-high heat.
Toss red onion with olive oil, salt, and pepper.
Grill the vegetables for 2-3 minutes per side, or until tender and slightly charred. Remove from heat and set aside.
Step 2: Prepare the Flatbread
Preheat the oven to 400°F (200°C).
Place the flatbreads on a baking sheet.
Spread a generous layer of babaghanoush evenly over each flatbread.
Step 3: Assemble the Pizza
Arrange the grilled vegetables over the babaghanoush.
Sprinkle crumbled Vegan Feta Cheese on top.
Dust with dried oregano and a pinch of salt and pepper.
Step 4: Bake
Bake the flatbreads in the preheated oven for 8-10 minutes, or until the edges are crispy and the cheese is slightly melted.
Step 5: Make the Lemon-Tahini Drizzle
In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt until smooth. Add more water if needed to reach a drizzleable consistency.
Step 6: Serve
Remove the flatbreads from the oven and let them cool slightly.
Drizzle the lemon-tahini sauce over the top.
Garnish with fresh parsley or mint.
Slice and serve warm.
Tips:
Add a sprinkle of chili flakes for a spicy kick.
For a vegan option, omit the feta cheese or use a plant-based alternative.
Pair with a simple green salad or a bowl of hummus for a complete meal.
