Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.
Stovetop Zaatar Pizza
Servings: 2
Preamble
This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!
This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.
This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.
Ingredients
yellow onion (1, medium)
olive oil (15 ml)
black olives (7 whole olives)
sun dried tomatoes (7 tomatoes)
tahini (35 ml)
ground turmeric (1.5 g)
garlic powder (1.5 g)
white miso (10 g)
dijon mustard (5 g)
soy milk (80 ml)
water (250 ml, warm)
granulated sugar (7 g)
instant yeast (2.70 g)
olive oil (20 ml)
whole wheat flour (60 g)
all purpose flour (210 g)
sea salt (5 g)
olive oil (30 ml)
zaatar (15 g)
Directions
Cut 1 medium yellow onions into thin slices. Pan-fry the onion slices in olive oil at medium-heat until the onions are lightly browned and tender. Set aside. (I like to add a very tiny pinch of baking soda to hasten the browning of the onions, with this technique it takes 8 to 10 minutes, otherwise it can take 45 minutes).
Slice some black olives (I cut whole pitted olives lengthwise in 3's), as well as some thinly-sliced sun-dried tomatoes (or fresh tomatoes). Set aside.
Cheese: In a small bowl, add 35 g (2 tbsp) of tahini, 1.5 g (1/2 tsp) of turmeric powder(dry), 1.5 g (1/2 tsp) of garlic powder, 10 g (1 tsp) of white miso, 5 g (1 tsp) of dijon mustard (see to make your own mustard ). Add 80 ml (1/3 cup) of soy milk gradually, the mixture should be runny, but not too watery. Reserve for later.
Measure 250 ml (1 cup) of warm water, dissolve 7 g (1/2 tbsp) of sugar, then add 2.70 g (roughly 1/2 tsp) of instant yeast and let it foam and bloom for 5-10 minutes (to proof it). Mix in 30 ml (2 tbsp) of olive oil.
In a large bowl, mix 60 g (1/2 cup) of whole wheat flour, 210 g (1 3/4 cups) of all purpose flour, and 5 g (1 tsp) of salt. Mix well.
Create a well in the flour mixture, and pour the water into it. Stir until the flour is well incorporated. Sprinkle a bit of flour onto a working surface, transfer the dough onto it, and knead the dough anywhere from 5 minutes, or until the dough should barely stick to the sides of the bowl(although the bottom still can, and that's fine, I add a tiny bit of flour at times if it's too sticky), don't overknead, in all the dough just needs to hold itself well together. Coat the inside of the mixing bowl with some oil, transfer the dough ball back into it, and coat the top of the dough lightly with some more olive oil. Cover the bowl with a clean damp cloth, leave it in a warm place to rise for 60 minutes, or until it gets nice and puffy(it can take longer if it's cold).
Sprinkle some more flour onto a working surface and transfer the dough back onto it. Divide the dough into 2 equal balls, then roll out each ball of dough out into a flat 23 cm (9 inch) circle. Allow the dough to rise for an additional 90 minutes.
Preheat a cast iron pan(ours is 23 cm | 9 inch) at low heat, at first for 5 minutes, then raise the temperature to high heat for an additional 5 minutes. How long it takes to properly depends on the type of heat and the thickness of the skillet. A drop of water dropped into the pan ought to sizzle. Transfer the pizza dough into the pan, stretching it out to occupy the whole bottom of the pan prior to setting it down, then cover the pan with a lid. Lower to medium-low heat and cook for 10 minutes, or until the bottom is well browned and crunchy(having a good crunchy bottom crust makes a hell of a difference). Flip the pizza, and cook for an additional 10 minutes. Set the dough aside, and repeat for the other half of the dough.
With the pizza dough in the cast iron pan, brush the top of the pizza with a thin coat of olive oil, sprinkle a generous amount of za'atar spice mix overtop (the zaatar will stick to the olive oil). Then add the olives, cooked onions, sun-dried tomatoes, and pour the cheese overtop of everything.
Bring the heat up to medium-heat, when hot, cover the pizza and cook it for 6-10 minutes. Transfer to a cutting board, slice up and enjoy!
