Heirloom Tomato “Pizza”

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!

SERVES 12

• 1 lb (450 g) store-bought frozen pizza dough, defrosted
• 32 oz (900 g) heirloom grape tomatoes
• 7 oz (200 g) roasted eggplant dip (I used Menachem’s)
• 1 Tbsp olive oil
• 3 cloves garlic, minced
• salt, for sprinkling
• freshly ground black pepper, to taste
• ¹⁄₂ tsp oregano

Spray two 9x13-inch (20x30-cm) 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°F (220°C).

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-cm) 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 6 rectangles. Best when served hot, but can also be served at room temperature.

(Originally featured in Family Table, Issue 712)