Middle Eastern Za'atar Pizza

December 4, 2013

 

 

Za'atar spice blend with olive oil, fresh burrata cheese, fresh chopped mint, diced tomatoes, kalamata olives, cucumber slices, crispy shallots

Recipe

 

Ingredients:
1 ball of pizza dough
flour for dusting

semolina flour for pizza stone
olive oil
salt & pepper
2 tablespoons za'atar spice blend (thyme, sumac, sesame seeds—we got ours from the Italian Market in Philly)
2 balls fresh burrata cheese (ours was from Di Bruno Brothers)
1.5 tablespoons fresh mint, chopped
2 cloves garlic, minced
1 handful pitted kalamata olives
1 cucumber, cut in half & sliced
2 medium tomatoes, diced
2 shallots, finely chopped

 

Directions:
Preheat your oven to 550° F, or as hot as it will go. While it’s heating, fry the shallots with a little olive oil in a pan over medium heat, for a few minutes or until they get crispy. Take them off the heat and set aside.

 

Combine the za'atar with a couple tablespoons of olive oil in a small bowl. When the oven is nearly finished preheating, you can begin to prepare the dough using the instructions on the right.

 

Once the oven is hot and the dough has pre-baked, brush it evenly with the olive oil za'atar blend. Follow it with clumps of the burrata—it’s best to use the soft part in the middle, but any part of the cheese will work. Sprinkle the cheese with the chopped mint leaves.

 

Next, add the shallots, tomatoes, cucumber slices and olives. Return the pizza to the oven and bake until the cheese has melted and the crust is a nice golden brown. Then take it out and it’s ready to eat!

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HOW TO PREPARE DOUGH

#1 

Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.

 

#2

Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.

 

#3

When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.

#4

Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.

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