Anthony Falco's

Roasted Eggplant Labneh Pizza

Pairs with Hazy Wonder

Creamy labneh, rich roasted eggplant, and sweet peppers, play wonderfully with the soft mouthfeel of the hazy wonder.

BY: ANTHONY FALCO

1 (200 g) Neapolitanish dough ball

70 grams (4 oz) roasted eggplant puree (seasoned with salt & olive oil)

20 grams (1oz ) roasted peppers

40 grams (2oz) roasted candy onions (seasoned with salt, olive oil, red wine vinegar)

2 grams (1/4 oz) Za’atar

  1. Stretch out the dough by dimpling dough everywhere except a ring of crust about 1 inch from the outside edge. Stretch the dough by hand until the pizza is about 11 inch in diameter.
  2. Spread out the roasted eggplant in one thin layer everywhere on the dough except the 1 inch crust area around the outside edge.
  3. Evenly top the pizza with roasted peppers from the outside edge in.
  4. Evenly top with the roasted onions.
  5. Evenly top with the dry za’atar.
  6. Transfer to the oven and bake directly on the pizza stone for 5 minutes (90 seconds in breville pizzaiolo) or until the crust is nicely browned. Rotate if necessary for an evenly colored crust.
  7. Cut pizza into 6 slices.
  8. Top with drizzle of labneh in tight squiggles.
  9. Enjoy with an ice cold Lagunitas Hazy Wonder.

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