I have said in my ‘About me and my blog‘ that I will make some Middle-eastern food, now more than half a year has gone and this is my first middle-eastern post. An easy one- All the ingredients are very likely already in your cupboard. I cooked it in 2mins and had it in another 2 mins, I think for the next 2 hours I will go: ‘mmm that was damn tasty ‘.
Anyway the recipe is from Mighty Spice by John Gregory-Smith , what a beautiful book it is. I leave you with this sweet little memory from the Author himself about this Lebanese pizza:
In Beirut I worked at a beautiful brasserie called Souk el Tayeb’. Normally, I didn’t eat breakfast because I ate so much and so well during the day. One morning, however, I was so hungry that I asked the guys for breakfast, which turned out to be my ‘new breakfast of champions’: A freshly cooked flat bread, smothered in spices and filled with cheese and fresh mint. I was instructed to open it up and douse it with chilli and lemon juice before tucking in. It was a wondrous culinary experience and here is my version. – John Gregory Smith
- 2 tbsp dried thyme
- 1 1/2 tsp ground cumin
- 1/2 tsp ground allspice
- 1/4 chilli powder
- 4 tbsp olive oil
- 4 large flour tortillas
- 200g cherry tomatoes
- 200g mozzarella, thinly sliced
- 1 large handful of mint leaves , roughly chopped – I didn’t have any!
- sea salt
- Lemon wedges
- Preheat oven to 220C, mix thyme, cumin, allspice, chilli powder, oil and a pinch of salt together in a bowl. Lay out the tortilla on a grill rack and brush the tops with flavoured oil. Place the cherry tomatoes and mozzarella on top of each tortilla.
- Put in the oven and cooke for 5-6 mins, until the bread has gone really crispy on the edges. Scatter over with the fresh mint leaves. Serve immediately with wedges of lemon to squeeze over the top.
Here is a cute photo of a friendly-stray cat in my neighbourhood with this pizza 😉
Thanks for looking and come back soon !