Za'atar spice blend with olive oil, fresh burrata cheese, fresh chopped mint, diced tomatoes, kalamata olives, cucumber slices, crispy shallots
1 ball of pizza dough
flour for dusting
semolina flour for pizza stone
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
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!