- Prepare pizza dough
- Make matbucha
- Grill onions for salad
- Assemble and Bake pizza
- Make salad dressing
- Assemble salad
Matbucha thin crusted pizza
Matbucha is a cooked dish of roasted tomatoes, peppers, garlic and chili peppers. The name of the dish originates from Arabic and means "cooked salad". It is beyond delicious and I love making extra to put in my sunny side up eggs, in sandwiches, as the base to my shakshuka, on top of chicken, salmon etc.
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Ingredients:
- 3 cups white whole wheat flour or spelt flour
- 2 teaspoons yeast
- 2 teaspoons salt pink Himalayan
- 6 1/2 tablespoons extra virgin olive oil
- 1/4 cup fresh basil chopped
- 2 onions chopped
- 1 red bell pepper chopped
- 2 spicy green peppers chopped, seeds removed for less heat
- 8 cloves garlic chopped
- 1 can crushed tomatoes
- 1 1/2 cups Bulgarian cheese crumbled
Directions:
- Preheat oven to 425°F. Prepare parchment paper on two round or square baking sheets and set aside.
- In a large bowl add the flour, yeast and salt and mix well. Add 1 cup + 2 tablespoons of warm water, 3 1/2 tablespoons of the olive oil and fresh basil and mix well. Mix with hands until becomes a dough, about 1 minute. Cover and let rise for 20 minutes.
- Make 2 pizza balls and flatten them out with a rolling pin until they are large and evenly thin.
- Prepare a large skillet on high heat. Add the remaining 3 tablespoons of olive oil and get hot. Add the onions, peppers and garlic and cook for 7 minutes, mixing often.
- Add the can of crushed tomatoes and turn the flame down to medium, cooking for 6 more minutes, mixing often.
- Place on top of pizza dough, add the cheese and bake for 15 minutes. Serve hot.
Notes & Tips:
I love the spicy flavors of this pizza. You can make the dough up to three days in advance and put it in the fridge in a plastic bag sealed shut. If you do not want to make the dough at all, use whole wheat pitas as the pizza dough base.
Sweet lemon grilled onion salad
I know that grilling onions seems like an extra step, but I promise it’s worth it and is so quick! I like to make double the amount and have for future salads, eggs, sandwiches or pastas.
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Ingredients:
- Olive oil spray
- 1 purple onion sliced
- 1 onions sliced
- 3 lemons juiced
- 1/4 cup extra virgin olive oil
- 1/4 cup honey
- 1 1/2 teaspoons salt
- 1 tablespoon whole grain mustard
- 1/2 cup fresh basil chopped
- 4 ounces butter lettuce
- 2 avocados sliced
- 1/2 cup Olives optional
- 1/2 cup Gouda cheese optional
- 1 cup cherry tomatoes halved
Directions:
- Prepare a grill pan on high heat. Spray with olive oil and get hot. Add onions and let grill for 5 minutes.
- While they are grilling, prepare a large bowl and add the lemon juice, olive oil, honey, salt, mustard and basil and mix well.
- Add the onions.
- Add the rest of the ingredients right before serving.
Notes & Tips:
Feel free to substitute the cheese with chicken or tuna or your favorite protein!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
If you have leftover salad, discard the lettuce and the rest will hold up beautifully as a ‘guacamole’ that will be the best topping to your pizza ever! Reheat pizza separately and place room temperature “guacamole” on top and eat!
