Tag Archives: hummus

Middle Eastern Flatbread Pizza

Ok, hold your panties for this one folks (and sorry to all of my many friends who have a problem with the word “panties” – just pretend it didn’t happen).  This one is a middle east platter with flatbread for a plate.  You just eat away until you get to the table top and then lick it clean.  Kidding – use a plate, nasty.  But I do give you permission to lick the plate clean.  Fo sho.

This simple pizza is a riff off of the Lebanese treat, manaeesh, that’s like a pizza with ground meat and sumac.  If you haven’t tried ground sumac before, it’s certainly worth a go – it’s very slightly smoky and earthy, and can be used in lamb and beef dishes for absolute fabulousness.  Rather than marinara and sausage, you’ve got hummus and delicately spiced ground beef.  Mozzarella meets the melty craving and feta adds salty goodness.  Top it all off with cool, lemony tabouleh (which you can buy or make for yourself) and you are in business.  It’s ah-MAY-zing.  And oh so easy to prep for some random guests who decide to pop in.  Because you know those good friends of yours are total randoms.  It’s all good, though.  They always bring good booze, so certainly feed them for their generosity.

Recipe for

Middle Eastern Flatbread Pizza

1 lb. ground beef
1/4 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. sumac
pinch of allspice
1/4 tsp. thyme
1/8 tsp. black pepper
1 c. of hummus
1/2 c. of tabouleh
2-3 tbs. of crumbled feta
1/2 c. of mozzarella cheese
2 large flatbreads (pita, naan or even 1 large piece of Afghan bread)

Begin by sauteeing the ground beef until no longer pink.  Drain and return pan to heat.  Mix in the salt, sumac, allspice, thyme and black pepper.  Set aside.

Preheat the oven to 450°.  Line a cookie sheet with parchment paper (or use a pizza stone) and put your flatbread on top.  Spread the hummus on each of the flat breads and top with the ground beef.  Crumble the feta on top and sprinkle the mozzarella over that.  Bake for 7-10 minutes, or until the cheese has melted.

Remove from the oven and let hang out for 3-4 minutes.  Sprinkle the tabouleh on top and cut into wedges.  Serve.


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