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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- 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
- 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.