Spinach Feta Pan Pizza

• Preheat oven to 400˚F. Prick the eggplants with a fork in couple spots and place them on a parchment paper lined baking sheet. Bake for 35 to 45 minutes until the skin turns darker and shrinks. Check foot notes for grilling, broiling or stove top options.
• The eggplants should be cooked through completely in the center. To check, press the back of a fork on the eggplant. It should compress easily all the way into the center without any resistance.
• Cut through the eggplant skin and scoop out the soft cooked flesh and mash it with a fork and set aside.
• Chop the tomatoes into small pieces, discarding some seeds if you wish. See note below for peeled and deseeded tomatoes.
• Heat 2 tablespoons olive oil in a saucepan at medium setting. Add the chopped tomatoes, minced garlic, paprika, cumin, cayenne or chili powder, ⅓ teaspoon salt and cook until tomatoes are softened, stirring in between, about 15 to 20 minutes.
• Add the mashed eggplants and cilantro. Continue to cook over low heat for another 10 to 15 minutes, stirring occasionally, mashing it if needed, into a thick but slightly textured dip like consistency.
• Stir in lemon juice and salt. Adjust as per taste, let it cool and transfer to a bowl, cover and refrigerate it overnight before serving.
• Take the zaalouk from the refrigerator about 30 minutes before serving and let it come to room temperature. Drizzle with remaining olive oil. Garnish with cilantro and red pepper flakes if you prefer.
• Chunky Zaalouk: To make a chunkier but less traditional zaalouk, insert garlic cloves into eggplant and roast it in the oven at 400˚F, along with the tomatoes. Chop the eggplants and tomatoes. Add the spices, herbs, half the olive oil, salt and mash it up to desired consistency. Drizzle olive oil and serve.

Dough

• In a stand mixer bowl, fitted with a dough hook, pour warm water. Then scatter yeast and sugar. Wait couple minutes until foamy. Stir in 3 cups bread flour. Cover with a lid and let it rest for 20 minutes.

  Tip: Try using all or part whole wheat flour for more fiber. In which case, you will need slightly less flour for the dough.
• With the mixer running at low speed, add salt and olive oil. Gradually add remaining flour, little at a time, until the dough is soft and slightly sticky.
• Knead the dough for 6 to 8 minutes at medium-high setting. The dough should pull away from the sides and should be soft and elastic. It should stretch without tearing. Check the window pane test.
• Place dough in an oiled bowl, cover with a lid and let it rise in a warm place for about 1 hour until double in bulk (inside an oven that is not preheated works well).

Spinach and Feta Topping

• While the dough rises, make the spinach and feta topping. In a cast iron skillet (or sauté pan) heat olive oil and sauté shallots and garlic. Then add spinach and let it wilt.
• Push the spinach to the edges and make a well in the center to let the juices collect. Increase the heat and let the juices evaporate. Dont overcook the spinach, just get rid of the excess juices.
• Then stir in chopped green onions, dried herbs, crumbled feta cheese and ⅓ of grated cheddar cheese. Transfer the filling to another bowl.
• Wipe off the cast iron skillet with a paper towel and lightly coat with olive oil.

Make the Pizza

• Preheat the oven to maximum setting (in mine it is 550° F).
• Turn the dough out onto a well-floured or lightly oiled work surface. Cut the dough in half and refrigerate one portion to use later.
• Roll the dough into a ball, flatten it and let it rest five minutes. With your finger tips or using a rolling pin, flatten the dough into a 8-inch disc.
• Heat the skillet. Once preheated, carefully transfer the pizza round to skillet and coax it to the edges using your fingertips.

  Tip: Be careful not to burn your fingers. You could try placing a small piece of parchment paper over the dough and coaxing it.
• Dollop the spinach and feta topping over the dough and spread it evenly. Top with remaining grated cheddar cheese, parmesan cheese and pine nuts (optional).
• Cook the pizza for 3 to 5 minutes on the stove at medium-high.
• Then transfer skillet to the oven, lower to 400 degrees Fahrenheit and bake for 10 to 12 minutes until the edges turn golden brown.
• Top with red pepper flakes. Let it rest 5 minutes and cut it into wedges and serve.