Eastern Mediterranean Pizzas
Hiya. I am super short on time today, so I will just give you a series of not so random comments about this week’s Tuesdays with Dorie recipe, Eastern Mediterranean Pizzas.
I have a memory of a version of these that I ate during my summer spent in Israel many years ago. These are good, but not much like the memory of what I had. We liked them with some pickled veggies that I made based on this recipe.
I liked that the dough could be made days ahead of time, which I did and it all worked out just fine.
It was quite a sticky dough to roll out, so that was not as fun as it could have been.
I made way more filling than the recipe and also left out the tomatoes, but added in some roasted eggplant, zucchini, and onion that we had leftover from another dinner. If you have access to sumac, I would advise that you use it here. Yummy.
They look kinda blah just out of the oven, but smell good. I made the whole batch of dough and made 16 of these little pizzas. The ones we didn’t eat got wrapped in foil and frozen for easy future meals.
It does benefit from a little extra color and crunch. How did you like these?