Pizzas – with a Middle Eastern Touch

posted on: Nov 28, 2023

By: Habeeb Salloum/Arab America Contributing Writer

Pizzas, meaning pies in Italian, are believed to have originated in Naples during the 16th century. They began as a poor man’s food after tomatoes had been brought back from the ‘New World’. First grown by the native people of America, tomatoes were, for centuries, held in low esteem by the wealthy Europeans and, hence, had little value. In most cases they were only eaten by the very poor. 

The Neapolitan workers added this despised vegetable, first known as the `love apple’, and a few spices to home-baked bread – usually their only food. In the process, they created modern pizzas, which in reality are only bread made into a food carrier. A type of open sandwich, they are a hearty, inexpensive fare, nutritious and mouth-watering – similar to the open-faced pies found throughout the Middle East.

These simple-to-make pies can be made from one ingredient to a substantial number. In their most primitive form, they are prepared from thin dough covered with tomatoes, cheese and a few herbs or spices, then baked. One or the other of three herbs: basil, marjoram and oregano, known as the `three pizza spices’ are used. However, cooks often substitute others according to taste.

Versatile cooks can easily create never-before-eaten pizzas.  By trying out new methods and by the use of different herb and spices, they can produce, on a continuing basis, new versions of these peoples’ gourmet delights.

The following are my own creations, with an Arab-Middle Eastern touch, of the well-known pizzas:

Thyme Pizza

1-pound homemade bread or pizza dough or thawed frozen bread 

or pizza dough 

4 tablespoons thyme

4 tablespoons sumac 

4 tablespoons sesame seeds

1 teaspoon marjoram

1 teaspoon salt

2/3 cup olive oil

Divide dough into 12 pieces then roll about 1/4-inch thick and place on greased pans. Combine remaining ingredients and spread with fingers evenly over dough in pans.

Bake in a 200° C (400° F) preheated oven for 15 to 20 minutes or until edges slightly brown.

Meat and Bulgur Pizza

Serves 8 to 12

1 cup fine bulgur 

2-pounds ground lean beef or lamb

1 large onion, finely chopped

2 cloves garlic, crushed

1 1/2 teaspoons salt

1 teaspoon dried basil

1 teaspoon black pepper

1/4 teaspoon allspice

1/8 teaspoon cayenne

1 large tomato, thinly sliced

1/2 cup grated Parmesan cheese

Soak bulgur in warm water for 15 minutes then press all water out through a sieve. 

Thoroughly combine the bulgur with the meat, onion, garlic, salt, basil, pepper, allspice and cayenne. Spread in a greased pan, about 1/4 inch in thickness.  Cover evenly with the tomato slices then sprinkle with the cheese.

Bake in a 200° C (400° F) preheated oven for 30 to 35 minutes or until edges begin to brown.

Potato Pizza

Serves about 12

1/2 cup fine bulgur

4 cups mashed potatoes

2 medium onions, finely chopped

2 cloves garlic, crushed

4 tablespoons flour

4 tablespoons olive oil

1 teaspoon salt.

1 teaspoon black pepper

1/8 teaspoon cayenne

2 large tomatoes, thinly sliced

1 cup crumbled feta cheese

Soak bulgur in warm water for 15 minutes, the press all water out through a sieve.

Thoroughly combine bulgur with potatoes, onions, garlic, flour, olive oil, salt, pepper and cayenne. Spread in a greased pan, about 1/4 inch thick. Cover evenly with the tomato slices then sprinkle with the cheese.

Bake in a 200° C (400° F) preheated oven for 30 to 35 minutes or until edges begin to brown.

Chickpea Pizza

Serves from 10 to 12

2 cups chickpeas, soaked overnight with 1/2 teaspoon baking

soda then drained

1/2 cup finely chopped parsley

2 cloves garlic, crushed

2 tablespoons flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon oregano

1/2 teaspoon black pepper

1/2-pound grated mozzarella cheese

Place chickpeas in a pot with water to a depth about 1-inch over the chickpeas and bring to boil. Cover and cook over medium heat for about 1 1/2 hours or until chickpeas are tender. Drain, but reserve 1/2 cup of the liquid.

Place chickpeas with reserved liquid, parsley, garlic, flour, baking powder, salt, oregano and pepper in a food processor and process into a thick paste, adding more flour or water if necessary. Spread in a greased pan, about 1/4-inch in thickness.

Bake in a 200° C (400° F) preheated oven for 20 minutes. Sprinkle cheese evenly over top and bake for a further 10 to 15 minutes or until edges begin to  brown.

Arab Bread Pizza

Serves 6 to 12

3 loaves Arab (pita) bread, each 10 to 12-inches in diameter

1 large sweet pepper finely chopped

1 large onion, finely chopped

4 cloves garlic, crushed

1/2-pound pepperoni, cut into very small pieces

1 teaspoon oregano

1 teaspoon salt

1 teaspoon black pepper

2 large tomatoes, thinly sliced

1/2-pound grated mozzarella cheese

4 tablespoons olive oil

Pull pita bread apart to make 6 circles and place on greased pans. Combine sweet pepper, onion, garlic, pepperoni, oregano, salt and pepper. Spread evenly on bread. Top with tomatoes, then sprinkle with cheese and olive oil.

Bake in a 200° C (400° F) preheated oven for about 10 minutes or until edges of bread are golden.