Oriental Pizza

Quick & easy

30

minutes

For

2

servings

To the cook

Naomi (@limon.rimon) is a passionate cook, photographer and mother. Her recipes are inspired by her travels and by the Israeli cuisine she grew up with. With her Middle Eastern recipes, she wants to inspire others to try simple and sophisticated Levantine dishes at home.

This goes in

  • 1 tarte flambée dough
  • 180g planted.pulled
  • 1 large red onion
  • 1 cup cherry tomatoes, quartered
  • 1 tablespoon harissa
  • 1 tablespoon pomegranate molasses (alternative: balsamic cream)
  • 1 tsp sumac
  • 1 tablespoon of olive oil
  • 1 pinch of salt
  • 3 tbsp tahini
  • 1/2 lemon
  • 2 tablespoons pomegranate seeds
  • fresh parsley and / or mint leaves

Ingredients

Ingredients

Preparation

  1. Roll out the dough, place on a baking tray and spread with a thin layer of harissa.
  2. Peel onion, slice finely and mix in a small bowl with sumac, salt, olive oil and pomegranate molasses.
  3. Top pizza with planted.pulled, quartered tomatoes and the onions.
  4. Bake at 180 degrees for about 8-10 minutes.
  5. Squeeze the lemon and reserve the juice.
  6. Mix tahini with lemon juice, salt and a little water.
  7. Remove the tarte flambée and garnish with pomegranate seeds, herbs and tahini.

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