Arab-Style Margherita Pizza

Ingredients

While the original Italian Pizza Margherita features a thin crust and traditional Italian ingredients, our Arab-style version incorporates Middle Eastern flavors and spices. We have added aromatic herbs, tangy sumac, and creamy labneh to create a unique and delicious twist on this beloved dish. We alse have the original recipe for Pizza Margherita, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (250g) labneh (strained yogurt) 1 cup (250g) labneh (strained yogurt)
• 2 tomatoes, thinly sliced 2 tomatoes, thinly sliced
• 1 cup (100g) shredded mozzarella cheese 1 cup (100g) shredded mozzarella cheese
• 1/4 cup (30g) black olives, sliced 1/4 cup (30g) black olives, sliced
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 teaspoon sumac 1 teaspoon sumac
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 320 kcal / 1340 kJ
• Fat: 12g (6g saturated)
• Carbohydrates: 40g (4g sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Gradually add the warm water and olive oil, and mix until a soft dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
3. 3.
   Preheat your oven to 220°C (425°F). If you have a pizza stone, place it in the oven while preheating.
4. 4.
   Punch down the risen dough and divide it into two equal portions. Roll out each portion into a thin circle, about 10 inches in diameter.
5. 5.
   Place the rolled dough on a baking sheet or pizza peel lined with parchment paper. Spread a generous amount of labneh over the dough, leaving a small border around the edges.
6. 6.
   Arrange the tomato slices evenly over the labneh. Sprinkle the shredded mozzarella cheese, black olives, dried oregano, and sumac on top.
7. 7.
   Transfer the pizza to the preheated oven (or onto the hot pizza stone) and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. 8.
   Remove the pizza from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Labneh — Make sure to strain the yogurt overnight to achieve a thick consistency similar to cream cheese.
• Sumac — This tangy spice adds a unique flavor to the pizza. If you can't find sumac, you can substitute it with a squeeze of lemon juice.

Tips & Tricks

• For a crispier crust, preheat your baking sheet or pizza stone before placing the rolled dough on it.
• Experiment with different toppings such as roasted red peppers, caramelized onions, or za'atar spice blend for added Middle Eastern flavors.
• If you prefer a spicier kick, sprinkle some Aleppo pepper or crushed red pepper flakes on top before baking.
• Serve the pizza with a side of tahini sauce or a fresh salad for a complete Middle Eastern meal.
• Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best results.

Serving advice

Serve the Arab-style Margherita pizza hot, straight from the oven. Cut it into slices and enjoy it as a main course or share it as an appetizer during gatherings. Pair it with a refreshing cucumber and mint yogurt drink (Ayran) to complement the flavors.

Presentation advice

To enhance the presentation, garnish the pizza with a drizzle of olive oil and a sprinkle of sumac before serving. Arrange fresh basil leaves on top for a pop of color. Serve it on a wooden board or a pizza stone to create an inviting Middle Eastern atmosphere.