For John’s 40th birthday, I got him a pizza oven. My gosh, we have been loving it – our waists not so much, but it allows for impromptu pizza parties…acts as another oven for roasting chicken and Thanksgiving sides. We are loving it. Instructions in the recipe are included for baking indoors our in the pizza oven.
Below is a pizza we put together at the end of summer, it has za’atar, olives, tomatoes, cucumbers, and a salami (with Mediterranean spices) we got from a local shop called Panino.
We’re still testing different pizza dough recipes, this one, was the one we tried out for the pizza below. I delivered a nice crunchy crust.
Lebanese Style Pizza – 4 pizzas
1 recipe of pizza dough
3 tablespoons Za’atar
1 teaspoon lemon zest
1 garlic clove, minced
2 tablespoons olive oil
1/4 cup feta
4 campari tomatoes, sliced
1 cucumber, sliced
1/4 cup kalamatas, slices
6 oz salami, sliced (about 6 slices per pizza)
Bring pizza dough to room temperature.
Preheat your oven to 450 degrees F (if you are using a pizza stone, put it in now) – for the pizza oven, get it around 700 degrees F.
Combine Za’atar, lemon zest, minced garlic, and olive oil.
On a lightly floured surface, prepare your dough by rolling out to around 8 inches. Distribute Za’atar mixture among the 4 pizzas, and spread leaving a 1/2 inch border. Place on a pizza directly on pizza stone, or on a baking sheet and place in the oven. Bake 9 minutes. If you have a prepared wood fired oven, this will only take about 75-90 seconds to bake, turn twice. Remove from oven, and immediately sprinkle each pizza with some feta. Then top each pizza with 6 slices of salami, olives, tomato, and cucumber. Serve!