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Middle Eastern Pizza


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2 tablespoons extra-virgin olive oil

1 yellow onion, chopped

1/2 teaspoon garlic powder

1/4 tablespoon sumac (available at Middle Eastern and gourmet stores)

1 35-ounce can whole San Marzano tomatoes, diced

Kosher salt and freshly ground pepper

5 tablespoons extra-virgin olive oil, plus more for brushing

1 pound prepared pizza dough, at room temperature

1 medium eggplant, cubed

1 teaspoon ground cumin

4 cloves garlic, minced

1 large red onion, thinly sliced

8 ounces fresh buffalo mozzarella cheese, diced

1/4 cup pitted kalamata olives, roughly chopped

1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped

3/4 cup feta cheese, crumbled

Torn fresh mint, for topping

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