Lebanese Bread Pizzas Food

EASY PITA BREAD PIZZA

Steps:

• Brush on a little olive oil on the pita.
• Spread sauce on top of the pita.
• Sprinkle on the shredded cheese.
• Sprinkle on pinches of desired herbs and spices, and add any toppings you'd like.
• Place on baking sheet, bake for 5-7 minutes at 400°, or until cheese is melted (times may vary).
• Slice with pizza cutter and enjoy!

LEBANESE OLIVE PIZZA

Steps:

• Pre-heat oven to 225 C (425F).
• Spread tomato paste even over leabanese bread and top with grated mozzarella, followed by evenly spaced olives.
• Sprinkle herbs over the top.
• Bake in oven for 10 - 15 minutes (check after 10, it doesn't take long).
• Allow to rest a few minutes before cutting and serving.

LEBANESE BREAD PIZZAS

Steps:

• Pre-heat fan forced oven to 180°C.
• Place cubed sweet potato in microwave safe bowl and cover with hot water. Cover bowl and cook in microwave for about 4 - 5 minutes or until just tender. Stir half way through cooking.
• Lay out Lebanese breads on ungreased oven trays and spread tomato paste or pizza sauce onto them.
• Wash silverbeet well and slice out centre vein. Chop roughly and line the bottom of the pizzas with as much or as little as you like.
• Drain sweet potato and place cubes evenly on pizzas.
• Place as much pepperoni and ham as you like on each pizza. (I usually use about 8 slices of pepperoni for each one).
• Next goes the tomato wedges.
• Place the cubed feta in the gaps on the pizzas. (You can layer the feta and tomato on the pepperoni if there isn't enough room).
• Sprinkle the top of each pizza with pizza cheese.
• Bake in oven for about 15 minutes or until the top browns slightly.
• 1 pizza per person as a general rule. Keeps well for a couple of days in the fridge and can be reheated in the microwave.
• TIP: It's also nice to just spread garlic butter on the bread and toast in the oven.

EZEKIEL BREAD PIZZAS

Steps:

• Roast garlic on large baking sheet with sea salt and olive oil for 20 mins at 300 degrees F.
• On the stove top put tomato puree in saucepan and add a couple teaspoons of sea salt and garlic powder, then add a couple tablespoons of basil. Add crushed red pepper to taste for a spicier sauce. Let simmer.
• When garlic is roasted remove cloves from sheet and sprinkle sea salt, garlic powder and Italian seasoning mixture onto the pan and garlic oil. Spread the oil across the sheet to coat it evenly. This will create a nice seasoned crust.
• Place Ezekiel bread slices onto sheet snugly next to each other. For Extra space in the middle of the sheet break slices in half to use that space for half slices.
• Take tomato sauce and place 2 tablespoons on each bread slice and one on each half slice. Spread the sauce over the slice. If using fresh mozzarella, place that on top of the sauce first. If just using goat cheese, place the fresh spinach on top of the sauce first. Then, crumble goat cheese atop of the spinach and place the roasted garlic gloves on each slice.
• Bake for 30 mins at 350°F.

CHERRY TOMATO AND BOCCONCINI PIZZA

Steps:

• To make the dough, place the yeast, sugar and water in a small bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
• Place the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil stirring with a butter knife until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.
• Place the dough in a large bowl, cover with a damp cloth and set aside for 30 minutes or until the dough is doubled in size.
• Preheat the oven to 230oC/450oF/Gas 5.
• For the topping, place the tomatoes, oregano, salt and pepper in a bowl and crush with a potato masher. Divide the dough into four and roll out each portion to a 14cm/5.5 inch round. Place on greasy baking trays and top each pizza with mozzarella, parmesan, bocconcini and tomato mixture and cook for 10-15 minutes or until golden and crispy.
• Top with rocket to serve.

SFIHA (ARAB PIZZA)

Steps:

• Dough:.
• Dissolve the yeast with the sugar in 1/2 cup of the water, leave in a warm place for 10 minutes, or until it begins to froth.
• Sift the flour and salt into a large bowl and stir in the olive oil. Add the yeast mixture and slowly add enough of the remaining water to hold the dough together in a ball.
• Knead vigorously for about 10 minutes until the dough comes off the sides of the bowl and becomes smooth and elastic. Towards the end of the kneading, add the flavorings, if desired.
• Pour a small amount (1/2 tablespoon) of olive oil in the bowl and roll the dough in it to grease it over.
• Leave in a warm area for 1-1/2 - 2 hours. (should be doubled in size).
• Cut the dough into 9 pieces and roll each out thinly on a flat floured surface. Roll out to 7 inch circles.
• Place the rounds on oiled baking sheets and brush with egg whites. Cook in a preheated 450 degree oven for 10 minutes, turn over and brush the other side with egg whites. cook for another 8 minutes.
• Let them cool enough to handle.
• Mix the filling ingredients together and work with your hands into a soft paste. Take even lumps of the mixture and spread thickly over each pastry round.
• Bake in the oven at 450 degrees for 15 minutes.
• Serve hot.