Roll out the defrosted pizza dough into a 10-inch circle. Prick it with a fork in a few places. Bake it in the Betty Crocker for 15 minutes, until puffed.

Slice eggplant into thin rounds. Arrange on Gefen Parchment, sprinkle with salt, za’atar, cumin, and drizzle with olive oil. Roast 10–15 minutes until tender.

Blend the garlic and herb cubes, salt, pepper, and olive oil until smooth.

Mix one cup labneh with fresh lemon juice.

Spread labneh on flatbread, drizzle with pesto, top with eggplant, and finish with more pesto.

Best served fresh. Prep components ahead and assemble before serving.