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Aladdin-Inspired Magic Carpet Pizza

Take your taste buds on a magic carpet ride with this colorful, veggie-packed pizza. Topped with hummus, eggplant, yellow bell peppers, cherry tomatoes, herbs, and yogurt-tahini sauce, this pizza welcomes you to a whole new world of flavors and fun.

Tasty Team
June 16, 2021
Total Time

57 minutes

57 min

Prep Time

20 minutes

20 min

Cook Time

37 minutes

37 min

Aladdin-Inspired Magic Carpet Pizza
Total Time

57 minutes

57 min

Prep Time

20 minutes

20 min

Cook Time

37 minutes

37 min

Ingredients

for 6 servings

  • nonstick cooking spray, for greasing
  • 1 canned pizza dough
  • 1 large egg, beaten
  • 2 japanese eggplants, cut into 1 (2.54cm) in
  • 2 yellow bell peppers, seeded and cut into strips
  • 1 tablespoon olive oil
  • 1 ½ tablespoons Za’atar
  • 1 teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • 1 ¾ teaspoons kosher salt, divided
  • 3 tablespoons plain yogurt
  • 1 tablespoon tahini
  • 1 teaspoon lemon juice
  • 2 teaspoons water
  • 1 cup hummus (240 g)
  • ¾ cup cherry tomato (150 g), halved
  • 2 tablespoons toasted pine nut
  • ⅓ cup fresh parsley leaves (15 g)
  • ⅓ cup fresh mint leaf (15 g), torn

Nutrition Info

  • Calories 445
  • Fat 15g
  • Carbs 66g
  • Fiber 11g
  • Sugar 11g
  • Protein 13g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C). Lightly grease a baking sheet with nonstick spray.
  2. Unroll the pizza dough onto the prepared baking sheet. If needed, gently stretch the dough out to a roughly 12 x 8-inch rectangle. Gently roll about ½ inch of the dough around the edges inward to create a crust. Twist the corners to resemble the bent tassels of a magic carpet. Use a fork to prick holes all over the center of the crust. Brush the crust and “tassels” with the beaten egg.
  3. Bake the crust for 15–18 minutes, or until golden brown. Remove from the oven and increase the oven temperature to 425°F(220°C).
  4. On a separate baking sheet, toss the eggplant and yellow bell peppers with the olive oil, za’atar, cumin, cinnamon, and 1 teaspoon salt until well coated. Roast for 12–15 minutes, until the eggplant is beginning to soften and the bell pepper is tender, but not mushy.
  5. In a medium bowl, stir together the yogurt, tahini, lemon juice, and remaining ¾ teaspoon salt. If the sauce is too thick, add 2–3 teaspoons of water, a little at a time, until the desired consistency is reached.
  6. Spread the hummus evenly across the pizza crust, staying inside the rolled edges. Arrange the roasted eggplant and bell peppers and the tomatoes on top. Drizzle with the yogurt-tahini sauce, then top with the pine nuts, parsley, and mint.
  7. Serve immediately.
  8. Enjoy!
  9. RECIPE BY: Karlee Rotoly

Ingredients

for 6 servings

  • nonstick cooking spray, for greasing
  • 1 canned pizza dough
  • 1 large egg, beaten
  • 2 japanese eggplants, cut into 1 (2.54cm) in
  • 2 yellow bell peppers, seeded and cut into strips
  • 1 tablespoon olive oil
  • 1 ½ tablespoons Za’atar
  • 1 teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • 1 ¾ teaspoons kosher salt, divided
  • 3 tablespoons plain yogurt
  • 1 tablespoon tahini
  • 1 teaspoon lemon juice
  • 2 teaspoons water
  • 1 cup hummus (240 g)
  • ¾ cup cherry tomato (150 g), halved
  • 2 tablespoons toasted pine nut
  • ⅓ cup fresh parsley leaves (15 g)
  • ⅓ cup fresh mint leaf (15 g), torn

Nutrition Info

  • Calories 445
  • Fat 15g
  • Carbs 66g
  • Fiber 11g
  • Sugar 11g
  • Protein 13g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C). Lightly grease a baking sheet with nonstick spray.
  2. Unroll the pizza dough onto the prepared baking sheet. If needed, gently stretch the dough out to a roughly 12 x 8-inch rectangle. Gently roll about ½ inch of the dough around the edges inward to create a crust. Twist the corners to resemble the bent tassels of a magic carpet. Use a fork to prick holes all over the center of the crust. Brush the crust and “tassels” with the beaten egg.
  3. Bake the crust for 15–18 minutes, or until golden brown. Remove from the oven and increase the oven temperature to 425°F(220°C).
  4. On a separate baking sheet, toss the eggplant and yellow bell peppers with the olive oil, za’atar, cumin, cinnamon, and 1 teaspoon salt until well coated. Roast for 12–15 minutes, until the eggplant is beginning to soften and the bell pepper is tender, but not mushy.
  5. In a medium bowl, stir together the yogurt, tahini, lemon juice, and remaining ¾ teaspoon salt. If the sauce is too thick, add 2–3 teaspoons of water, a little at a time, until the desired consistency is reached.
  6. Spread the hummus evenly across the pizza crust, staying inside the rolled edges. Arrange the roasted eggplant and bell peppers and the tomatoes on top. Drizzle with the yogurt-tahini sauce, then top with the pine nuts, parsley, and mint.
  7. Serve immediately.
  8. Enjoy!
  9. RECIPE BY: Karlee Rotoly
Aladdin-Inspired Magic Carpet Pizza

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