Baba Ghanoush Pizza

I really didn't know where I was heading with this, but I knew I wanted to use some sort of white bean spread, and sun dried tomatoes. After salting the eggplant, making the dough, and noticing that I had some fresh mint and pine nuts...it hit me.

Here it is, pre-oven:



And post:



Basically, it's a sun-dried tomato pizza dough, topped with white bean pesto, eggplant, spinach, garlic, cherry tomatoes, and pine nuts. Drizzle on a lemon-tahini sauce (I added a little red wine vinegar because I ran out of lemons), and bake at 400° for ten, and then 475° for five. That way, the eggplant and pine nuts get all roasty-toasty.