Pizza Muhammara

19 ingredients
9 steps

Ingredients

  • Pizza Muhammara
  • 1 pita round (~20cm diameter) or Lavash (20 x 20cm)
  • 1/3 cup Muhammara (recipe below)
  • Pomegranate molasses, to taste
  • 100 g (Buffalo) Mozzarella Cheese
  • 30 tomato berries or 10 cherry tomatoes, quartered
  • Sprinkling of dried oregano, mixed with olive oil to drizzle
  • Muhammara
  • 2 slices of wholegrain bread (~ 70g), toasted
  • 80g flaked, raw walnuts
  • 2 red paprikas (bell peppers), blackened, skinned and deseeded
  • 2 cloves of (roasted/smoked) garlic (smashed)
  • 1 teaspoon paprika
  • 1 teaspoon Aleppo pepper (or cayenne)
  • 1 teaspoon dry roasted cumin seeds
  • 20ml (1 1/2 tablespoons) pomegranate molasses
  • 20ml olive oil
  • 2-3 tablespoons fresh lemon juice
  • Salt, to taste

Directions

  1. 1
    Preheat the oven to 230 deg C/475 deg F and set a baking stone (if you have one) onto a rack at the lowest rung of your oven. If you don't have a pizza stone, use a regular baking tray, turned upside down. Alternatively, put on your grill
  2. 2
    Using a pastry brush/spatula, spread the pita or lavash with the Muhammara, and drizzle with pomegranate molasses.
  3. 3
    Tear the mozzarella into pieces and scatter over the Muhammara. Finish off with the tomato berries or quartered cherry tomatoes and drizzle with the dried oregano olive oil
  4. 4
    Place in the oven or on the grill and cook for 8-10 minutes, or until the cheese is melted.
  5. 5
    Serve with a glass of mint tea!
  6. 6
    Put the bread, walnuts, red peppers, garlic, paprika, chili, and cumin seeds in a food processor. Pulse, till the mixture breaks down, scooping the sides in.
  7. 7
    Follow with the pomegranate molasses, olive oil and lemon juice. If you feel you need more than what is specified in the recipe, by all means modify.
  8. 8
    Taste and season with salt to ensure you have a tasty dip.
  9. 9
    Store for up to a week in the refrigerator

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