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.
Course: Main Dish
Cuisine: Baking, Dairy
Special Diet: Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 425°F. Prepare parchment paper on two round or square baking sheets and set aside.
  2. 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.
  3. Make 2 pizza balls and flatten them out with a rolling pin until they are large and evenly thin.
  4. 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.
  5. Add the can of crushed tomatoes and turn the flame down to medium, cooking for 6 more minutes, mixing often.
  6. 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.