Description
This white pizza uses a za’atar mix as the base. The cheese is Buffalo Mozzarella, and the toppings include Italian Porchetta, arugula, and a pickled red onion salad. Everything complements each other beautifully.
Ingredients
- Simple Mills pizza crust prepared as per the pack instructions
- 1 box Buffalo Mozzarella
- 4 thin slices of Porchetta (or as needed to cover the crust)
- a handful of pitted green olives, sliced
- 1 – 2 cups arugula
- 1/2 – 1 cup red pickled onion
- extra virgin olive oil
FOR ZAATAR
- 2 tbsp extra virgin olive oil
- 1/2 tsp of each: dry oregano, thyme, rosemary
- 1 tsp sumac
- pinch of salt and pepper
- 1 – 2 tbsp sesame seeds (I used black and white)
Instructions
- Preheat oven to 350F.
- Prepare the pizza crust as per the pack instruction, roll it thin between two parchment papers and cook it for nine minutes before you apply the toppings (I put it in the oven only on the bottom parchment paper, directly on the oven rack, placed in the middle)
- Take out and spread the zaatar mix (just mix all the ingredients together)
- Cut the mozzarella and place it on top (I like to cut it and pat dry it with some paper towels so it doesn’t release too much moisture on the crust).
- Cover with the slices of porchetta. And add the lives on top.
- Bake for another 9 minutes or so (I like mine to get really crusty, and sometimes depends on the moisture in the toppings). It’s ok if the sides get brown, the middle of the crust won’t burn.
- Take out and sprinkle dry oregano, some more sumac, and add the arugula salad.
- How to make the pickled red onion (It’s good to make in advance but it also works if you make it and use it immediately): slice the red onion finely and add it to a glass jar. Add a liquid made of half water half apple cider vinegar, 1 tsp of swerve and 1 tsp of sea salt. Cover and keep in the fridge.
Notes
During the entire process, this pizza dough never gets into a pan. It’s rolled on parchment paper and inserted in the oven on the same sheet, after removing the top one. I take it out and add the topping and put it back in on the same sheet (sometimes my husband helps me with holding a cutting board beneath). Yes, once we dropped it and we don’t want to do that again :).