Eastern Mediterranean Pizza

August 6th, 2013 by Erin Gennow
Eastern Mediterranean Pizzas

Eastern Mediterranean Pizzas

TWD – Tuesdays with Dorie


Eastern Mediterranean Pizza

Overall we loved this recipe.   The spices complemented the ground lamb splendidly.  It was just the right amount of spice.  Using all spice and cinnamon in savory dishes can be overwhelming if used too much.  This amount was perfect.  The spice also helped combine the sweet tomatoes with the savory lamb.  The crunch and toasty-ness from the pine nuts brought a lovely depth of flavor and texture.  The small individual size pizzas were a nice change of large pizza pies.

About the only thing we were not too crazy about was the pita.  Maybe it’s because we were thinking pizza, and therefore pizza crust?  The pita seemed a bit bland, and I even let the sponge sit for about 7 hours.

I did make a couple additions.  As suggested in the description, I added goat cheese.  This bright, tangy and creamy addition really helped pop the other flavors.  Also, I used half a pound of ground lamb, rather than the stated quarter pound.  Boy was I glad I used more lamb.  It really helped add flavor and volume to the pizzas.  Finally, I had a bit of liquid after cooking my tomatoes, but not too much, so I didn’t bother to drain it.

I think I will make this again, but most likely using my pizza dough.  I know it’s not a pita then, but I think the combination of Mediterranean toppings with a pizza crust would be awesome.

To get the recipe check out the book Baking with Julia, by Dorie Greenspan.

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One Response to “Eastern Mediterranean Pizza”

  1. Cathleen says:

    They look lovely. The addition of the goat cheese looks delicious! You can’t go wrong with goat cheese in my book.

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