Ingredients
- 2 cups warm of water
- 1 packet dried yeast
- 1/3 cup olive oil
- 5 cups flour
- ½ cup extra virgin olive oil
- 100g za’atar (Abdal Catering)
- 200g curd Cheese (Evansdale Cheese)
- 80g of rocket (Wairuna Organics)
Vendors
Za’atar and Curd Cheese Pizza with Rocket
Method
- Preheat oven to 220 degrees celcius
- Place warm water in a bowl Add the dried yeast and olive oil and allow it to sit somewhere warm until bubbles start to form
- Add in the flour and mix to combine
- Allow to sit somewhere warm to rise
- Maybe 30 minutes to an hour
- Once it has risen, remove from the bowl to a floured bench top and knead, adding flour if needed, to a soft (but not sticky) feel
- Split into 2 and roll into thin bases
- I do two large bases on lined cookie trays
- But do as many as you please or any size that you like
- Combine the za’atar and extra virgin olive oil to form a paste
- Spread evenly on the pizza bases
- Top with curd cheese and bake until the base is golden and crunchy and the cheese melted
- Top with rocket and a drizzle of extra virgin olive oil
- Enjoy!
