Cherry Tomato Flatbread Pizza with Za'atar
COMMENTS
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b on
Ingredients list says tablespoons, Recipe says tsp of Zahtar
Cherry Tomato Flatbread Pizza with Za'atar
Cherry Tomato Flatbread Pizza with Za'atar
By Erica Perez
Rated 5.0 stars by 1 users
Author:
By Erica Perez
Servings
2
It’s a snap to make quick homemade thin crust “pizzas” using lavash or flatbread. Our kids love them and John and I eat them topped with heaps of salad.
This version of lavash pizza uses our Za'atar, a tangy and herbaceous blend mixed from toasted sesame seeds, thyme, sea salt, oregano, savory, marjoram, ajwain seed and sumac - a tart dried berry with a delightful sour punch.
I was inspired by the flavors of Man’oushe, freshly baked Lebanese flatbread slathered with olive oil and Zahtar.
My favorite store-bought lavash for pizza-making comes from my local grocery store, Farmer Joe’s, but you can find flatbread at Trader Joe’s, Whole Foods or Good Eggs.
A note about the tomatoes: if you’re using a thinner flatbread, be sure to slice the tomatoes smaller to avoid too much juice (which leads to a soggy pizza).
Serve these right out of the oven with a big salad or as an appetizer or snack.
Ingredients
- 2 Lavash or flatbread
- 2 tablespoons olive oil, plus more for drizzling
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6 teaspoons Za’atar, divided
- 1 cup cherry tomatoes, halved or sliced into thirds
- 4 oz fresh mozzarella balls, sliced
Directions
- Preheat oven to 450. If you have a pizza stone, preheat it in the oven too.
- Place the tomatoes in a bowl, drizzle with olive oil and sprinkle with 1/2 tsp salt. Toss to coat.
- Brush each flatbread with 1 tbsp olive oil. Season each flatbread with 2 tsp Zahtar. Sprinkle with the tomatoes and cheese slices. Then season each pizza with another 1 tsp Zahtar.
- Shimmy each pizza onto a pizza stone or directly onto your oven rack and bake until the tops are golden and bubbly, about 5 to 10 minutes.
- Transfer the pizzas to a cutting board. Cut into pieces and serve warm.
Hi B, thanks for the comment! I’ve edited the recipe to use teaspoons only.