Yogurt Garlic Sauce Pita Pizza

This sauce is inspired by the Toum Garlic Sauce that primarily uses oil. I used yogurt to make it a little more healthy and filling.

Ingredients:
1 Pita
Shredded Mexican Cheese
Italian Seasonings
Pickle (optional)

Garlic Sauce:
2 cups full fat yogurt (or you can use greek yogurt )
1 cup olive oil
2 to 3 garlic cloves, crushed and made into a paste
Little lemon juice
Salt/Black pepper

This sauce needs some preparation ahead of time. Put the yogurt in a muslin cloth and let the yogurt hang so that all the water comes out. You want the sauce to be thick but also not so thick that you cannot beat it. Leave it hung atleast for 4 hours.

Now take the yogurt out in a bowl. Add the garlic and mix well. Now add olive oil to the yogurt in a slow stream as you constantly beat the yogurt in circles to mix.  Continue until the entire olive oil is emulsified slowly into the yogurt. Add salt, pepper, and a little lemon juice.

Now you are ready to build the pizza. Heat the pita with some butter on a pan until soft.  Preheat oven to 400F. Toast the pita so that its a somewhat crispy.  Take out, smother the garlic sauce on the pita. Add shredded cheese on it. Sprinkle Italian Seasonings. And toast again until crispy.  Your delicious Pita Pizza is ready.

Note: Save the extra sauce as a dip for chips or kabobs! 

Honey BBQ Chicken Pizza

1 Pillsbury Dough Roll (available in the frozen section in grocery stores)
2 chicken tenderloins
Veggies:
1/2 green pepper, thinly sliced
1/2 onion, thinly sliced (pref. red onions)
2 brussel sprouts (thinly sliced)
1 carrot (peeled and thinly sliced)
Mexican four cheese blend
Chipotle pepper seasoning mixed with olive oil

I. Marinade for the chicken
Mix olive oil with the following - garlic powder, salt, black pepper, italian seasonings, cumin powder, honey, paprika, red chilli powder. Set aside for atleast 1/2 hour.

II. Prep the dough
Open the dough roll as directions suggest. Unroll the dough, brush with olive oil.

III. Preheat the oven to 425F. Cover with foil. Grease the foil with olive oil.  Place the rolled out dough on the greased pan.

IV. Heat oil in a flat bottom pan. Cook all the veggies in the pan. Do not overcook the veggies - they should be slightly crunchy to taste.  Set aside. Cook the chicken -5 minutes each side covered on medium high.  Cut into bite size pieces.

V.  Sprinkle the veggies all over the dough leaving the sides of the pizza.  Using a brush, brush the chipotle mixed with olive oil seasoning throughout the perimeter of the pizza.  Then handfuls of cheese depending on how cheese you want your pizza. Then add the cooked chicken pieces.  Drop Bbq sauce in small dollops over the pizza. Bake according to the dough box directions.

Enjoy!

Mediterranean Pizza

The first time I had Za'atar bread in Dubai, I fell in love with it. Za'atar spice is a blend of some dried herbs (oregano, thyme, savory), salt, sesame seeds and sumac (another key ingredient to Middle Eastern cuisine).  I was cursing myself for not bringing back some of the spice to the US until my recent trip to a Middle Eastern grocery store - where I found the Za'atar spice.  My happiness knew no bounds. So it was certainly the right time to make some Za'atar pizza. Ofcourse, credit goes to my husband for making this uber delicious homemade veggie loaded delight! Enjoy!

Method and Ingredients: 

Stone baked pizza crust (I used the Culinary Circle brand)

1/2 cucumber, cubed

1 medium tomato, cubed

1/2 cup feta cheese

3/4 cup eggplant, diced

1/4 to 1/2 cup red onions, cut lengthwise

Fresh basil

Zaatar powder

Dash of Italian seasonings

Dash of paprika

1 tsp honey

1 tsp vinegar

Salt and Pepper

Olive oil

1. Place a pizza stone in the oven in the lower rack. Preheat the grill to 450F. And let the pizza stone heat up for a atleast 1/2 hour.

2. Heat oil in a flat bottom skillet. Add the eggplant and let sautee on medium heat for 3 minutes.  Add the onions and continue sauteeing for 3 minutes. (this is just to cook the eggplant slightly before adding to pizza) Add salt, black pepper, italian seasonigs, paprika, and a little harissa sauce (optional). Toss well.

3. Using a fork, gently rake the pizza base.  Drizzle olive oil over the base.  Now, sprinkle some zaatar powder all over.

4.  Once the pizza stone is hot, start assembling the pizza. Spread the eggplant and onion mixture over the pizza.  Bake for 15 to 20 minutes. 

5. In a bowl, mix the cucumber and tomatoes. Drizzle olive oil, some honey, vinegar, salt and pepper.

6. Towards the very end, add the tomatoes and cucumber mixture on the pizza.

7. Sprinkle feta cheese and some basil leaves. Let bake for another 5 minutes or so to melt the cheese a bit.

Serve hot.