When I saw this pizza recipe on one of my favorite blogs (Good Things Catered), I knew I HAD to make it. The last time we were in San Francisco, I bought some za’atar at a Middle Eastern grocery store specifically for that recipe. If you’ve never had it, you are really missing out. According to wikipedia, za’atar is a spice blend that includes dried oregano, thyme, marjoram, sesame seeds, and sumac. I can’t wait to use it in more recipes!
(adapted from Recipe Zaar)
1 (1/4 ounce) package active dry yeast
1/2 tsp sugar
1 cup water
1 tablespoon olive oil
1/2 tsp salt
1 1/2 cups bread flour
1 cup whole wheat flour
Preheat oven to 450 F
Mix yeast and sugar in warm water until dissolved.
Stir in oil, salt and flours and stir until it forms a dough ball.
Cover bowl with a kitchen towel, place on top of your stove while the oven is warming up.
Let rise at least 15 minutes, while you prepare the toppings.
1 large garlic clove, minced
2 tbsp za’atar
large pinch salt
ground pepper to taste
1 small zucchini, halved along the horizontal and sliced
1 small yellow squash, halved along the horizontal and sliced
1/2 medium red pepper, julienned
1/2 small head broccoli, small crowns cut off base
6 cherry tomatoes, halved
1 – 1 1/2 c. mozzarella cheese
Heat 2 tsp olive oil in a large skillet over medium-high heat.
Saute just until the vegetables are crisp-tender.
Divide the dough in half and roll out into large rectangles.
Drizzle about 1 tsp olive oil onto each pizza and spread evenly using fingers.
Spread garlic, then za’atar onto pizzas, dividing evenly.
Lightly salt and pepper each pizza.
Bake for about 15 minutes, or until cheese is bubbling and the crust is browning.