2large or 3 small potatoes, peeled and thinly sliced - soak in cold water
1medium eggplant, sliced
¼cupor more olive oil
2medium eggs - optional
1large heirloom tomato
½small onion
Handful parsley or basil - it's extra delicious with basil!
½cuptahini
2tablespoonsfresh lemon juice
Instructions
If making your own pizza dough, allow at least 1½ hours for it to rise.
Preheat the oven to 400°F. Line a baking sheet and a large baking tray with parchment paper.
Dry the potatoes with a clean kitchen towel and place them on large baking tray. Drizzle 1/4 cup olive oil over and brush to coat with the oil. Lay them flat. Season with salt and pepper, and roast until golden brown, about 25 minutes .
Make hard boiled eggs.
Prepare the salad: Chop tomato, onion, and parsley and combine in a small bowl. Season with salt and pepper and toss well.
Prepare tahini sauce: Combine tahini and lemon juice in a small bowl, add ¼ cup water and whisk until the mixture is silky and on the runny side. If it's too runny, add 1 or more teaspoons tahini. If too stiff, add 1 or more tablespoons water.
Prepare the crust: Roll dough on a floured surface and transfer to a cast iron skillet or baking tray. Stretch it to make it thin like pizza crust. To make the stretching easier, drizzle olive oil on the dough and stretch it gently with your fingers. Layer with cooked potatoes and bake for 20 minutes or until the edges of crust are golden brown.
To assemble: Top with eggplant, boiled eggs, and salad. Drizzle tahini over and serve immediately.
Notes
Optional: Add harissa or red chili flakes for spice.