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Parve
Easy
30 Minutes
Diets 
I was so excited at how beautiful and vibrant this delicious side dish came out, not to mention its delicious and addictive taste! Using store-bought pizza dough and eggplant spread, it’s really a cinch to prepare. Good thing this recipe makes two pans! This recipe is vegan and dairy free, so everyone can enjoy it.
1 pound (450 grams) store-bought frozen pizza dough, defrosted
32 ounces (900 grams) heirloom grape tomatoes
7 ounces (200 grams) roasted eggplant dip (I used Menachem’s)
1 tablespoon olive oil
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
salt, for sprinkling
freshly ground Gefen Black Pepper, to taste
1/2 teaspoon Gefen Oregano
Spray two nine- by 13-inch (20- by 30-centimeter) baking pans lightly with cooking spray.
Cut the pizza dough in half and roll each half out to fit into a pan, patting down and stretching the dough to fit from end to end.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Wash and dry tomatoes and slice them into thin circles.
Spread the eggplant dip onto the dough in each pan, leaving a 1/4-inch (1/2-centimeter) border around the edges.
Arrange tomato slices on top of the dip, mixing colors and sizes to form a random pattern.
Combine olive oil with minced garlic and brush lightly over the tomatoes. Sprinkle with salt, black pepper, and oregano.
Place pans in oven and bake for 15–18 minutes.
Remove from oven and slice each pizza into six rectangles. Best when served hot, but can also be served at room temperature.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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