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I love pizzas with cold salads on top of them. I will even dump a bunkus “house salad” of iceberg lettuce & shaved carrots on a slice – if I find myself in a pizza joynt. But arugula salad is my favorite salad & arugula tops pizza so delightfully – I hope you give this a try.
This particular pizza was so delicious last night – I kept thinking, “I think this is my favorite pizza ever.” That is saying a lot because I experiment with pizza nearly weekly. Last August, I posted a Grilled Indian Eggplant Pizza with Feta, Tomatoes & Black Olives made with tiny, little Indian eggplants.
And while that pizza was yummy – the one last night was a revelation. Maybe the lavash (rather than pizza dough) allowed the subtle flavors to come through better. I’m not sure. But I really recommend this pizza with all the enthusiasm I can muster. If lavash isn’t available near you – try this with tortillas – like I did HERE.
I used Japanese eggplants here & sliced them VERY thin.
You can use regular eggplant but that can sometimes be bitter. I sliced my Japanese eggplants as thin as I could with a mandolin & then dredged them through some bullshit Italian dressing I had.
I grilled them on each side for about a minute or two.
You could pan sear them a few minutes on each side or use a grill pan – or even roast them at 450 for just a few minutes. But I think precooking them some way is sorta critical to the overall result here. Still – you could probably use them raw – just slice them PAPER thin.
I will not give specific quantities of certain toppings here because that is really a matter of personal taste – but I will show you what I used. Also – fresh mozzarella is nicer than the processed kind you typically buy grated up for pizza topping but that can also be used. The fresh is better, though.
Lavash Pizza with Whipped Feta, Grilled Eggplant, Red Onions & Arugula Salad
Lavash (or tortillas or pizza dough)
Whipped feta ((t is made by simply blending 8 oz of feta with 3 oz cream cheese & just enough water to get them to blend in your food processor (or other tool you use to whip things)
Japanese eggplant – sliced very thin
Red onion – sliced paper thin
Cherry tomatoes (or other tomato) – diced
Fresh mozzarella – sliced
Fresh oregano – chopped
Crushed red pepper
S&P to taste
If using lavash or tortillas, preheat the oven to 350. If using pizza dough – heat it to 500.
Dip the sliced eggplant in an oil based Italian (or Greek) dressing (or olive oil) & grill just to soften & give some color.
To assemble simply layer your lavash with whipped feta, eggplant, fresh oregano, mozzarella, tomatoes, onion and crushed red pepper. Bake for about 10 minutes or until the cheese is melted & the lavash is browned at the edges.
Meanwhile, toss the arugula in a LITTLE olive oil & some fresh lemon juice. Add S&P to taste.
When the pizza is done, top it with the arugula salad & serve it up!