Lavash Pizza with Roasted Eggplant and Arugula

Some dishes are beautiful and delicious, and this pizza surely falls into this category. Lavash is a healthy, Mediterranean bread that is used as the "dough" in this pizza. I would definitely use it again because it's not too expensive, and it stretches more than a batch of store-bought dough! Now onto taste, I only recently have become a fan of arugula. My palette did not seem to like it's bitter taste. The bitter arugula paired with the eggplant and mixed cheeses really plays well with this recipe. I can only imagine how nice this would have tasted with an appropriate wine pairing! I will definitely make this again!


Lavash Pizza with Roasted Eggplant and Arugula
Source: Adapted from bon appetit September 2011 Issue

Ingredients
1 1-1/2 lb eggplant, peeled, cut into 1/2" cubes
1 tsp sea salt plus more for seasoning
 2 tbsp EVOO
Freshly ground pepper
4 8" squares whole wheat lavash
 1 cup small cherry tomatoes, halved
1/2 cup chopped scallions
1/2 cup coarsely grated mozzarella
1/4 cup finely grated Parmesan
1 tbsp chopped fresh oregano
1 tsp crushed red pepper
8 cups arugula
1 tbsp fresh lemon juice

Directions
Preheat oven to 450 F. Toss eggplant with  tsp salt in a medium bowl. Let sit between double layers of paper towels for 10 minutes. Pat dry. Return to bowl; toss with 1 tbsp oil. Sprinkle with salt and pepper. Spread on a rimmed baking sheet. Roast until soft and browned, about 15 minutes,

Brush oil on lavash; arrange on 2 or more rimmed baking sheets. Top with next 6 ingredients. Bake until cheese melts, about 5 minutes. Toss arugula, 1 tbsp oil, and juice in a large bowl. Season with salt and pepper. Mound salad over pizzas. Cut into 4 pieces.

In summary, brother ate this, dad ate this, and mom ate this, and they all surprisingly enjoyed it.