Lebanese za'atar pizza (man’oushe bi za'atar)

Taking its name from the Arabic word for ‘engraved’ because of the indentations on the dough, this pizza is a breakfast favourite.

Credit: SBS Food

• makes

  6

• prep

  35 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

• 1½ tsp dried yeast
• 450 g (3 cups) plain flour, sifted
• 2 tsp caster sugar
• 2 tbsp olive oil, plus extra, to brush
• 3 tbsp zaatar (see Note)
• 500 g haloumi, sliced
• 2 tomatoes, sliced
• 1 cup mint leaves
• 3 tsp dried chilli flakes

Resting time 3 hours 10 minutes

Instructions

Dissolve yeast in 250 ml lukewarm water in a large bowl. Set aside in a warm, draught-free place for 10 minutes or until mixture bubbles.

Using an electric mixer fitted with a dough hook, combine flour and sugar with 1 tsp salt. Make a well in the centre and add yeast mixture and 1 tbsp oil. Knead for 6 minutes or until dough is smooth and not sticky. Cover with a clean tea towel and set aside in a warm, draught-free place for 2 hours or until dough doubles in size.

Punch down dough and divide into 6 equal pieces. Roll into balls and place on a lightly floured tray covered with a clean tea towel for 1 hour or until slightly risen and smooth. Roll out balls on a lightly floured work surface to 5 mm thick.

Preheat a chargrill or frying pan over medium-high heat. Working one at a time, brush one side of bread with extra oil and place on grill, oiled side-down. Cook for 2 minutes or until golden and lightly charred. Brush top of bread with oil and flip over. Scatter top with zaatar and cook for a further 2 minutes or until golden, lightly charred and cooked through. Keep warm. Repeat with remaining rounds, zaatar and extra oil.

Heat remaining 1 tbsp oil in a frying pan over medium-high heat. Add haloumi and cook for 2 minutes on each side or until golden. Arrange haloumi on breads with tomato and mint and scatter with chilli flakes. Fold in half to serve.

Note

• Zaatar is a spice blend available from delis and Middle Eastern food shops.

Photography Chris Chen

As seen in Feast magazine, March 2014, Issue 29. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.