Cherry Tomato Flatbread Pizza with Zahtar

2 Comments

Cherry Tomato Flatbread Pizza with Zahtar

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 Zahtar (aka 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.

Cherry Tomato Flatbread Pizza with Zahtar

Serves 2

Ingredients

2 Lavash or flatbread
2 tablespoons olive oil, plus more for drizzling
6 teaspoons Zahtar, divided
1 cup cherry tomatoes, halved or sliced into thirds
4 oz fresh mozzarella balls, sliced

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.




2 Responses

Erica
Erica

March 13, 2019

Hi B, thanks for the comment! I’ve edited the recipe to use teaspoons only.

b
b

March 08, 2019

Ingredients list says tablespoons, Recipe says tsp of Zahtar

Leave a comment


Also in Recipes

Soba Noodle Salad with Ume Shiso Furikake
Soba Noodle Salad with Ume Shiso Furikake

This soba noodle salad recipe is one of those simple weeknight dishes that can be made with whatever veggies strike your fancy -- or can be found in your fridge. 

Continue Reading

Mushroom Potato Tacos with Hot and Smoky Adobo
Mushroom Potato Tacos with Hot and Smoky Adobo

Mushrooms make a delicious filling for plant-based Mexican food, from tacos to quesadillas or enchiladas. In Mexico, you'll find mushrooms tucked into smoky, spicy mole sauces, piled on top of tiny corn tortillas for a quick roadside snack or layered onto a torta for a sandwich.

Continue Reading

Spring Pea and Ricotta Bruschetta with Fines Herbes
Spring Pea and Ricotta Bruschetta with Fines Herbes

Traditionally comprised of parsley, chives, tarragon, and chervil, Fines Herbes (pronounced feen airb) is the blend your spring produce has been waiting for.

Continue Reading