Lebanese Veggie Pizza (Pie)

This is a classic Middle-Eastern open-faced mini pie, yet at the same time it’s so much more! Lebanese Veggie Pizza (pie) is similar to its sister, spinach pies, but with a twist. This recipe has more veggies and the dough remains open for eyes to feast on the beautiful colors of the veggie mixture!

---

It was inspired by a well-known bakery where I was born and raised called Golden Bakery. I first made this recipe after I had recently gotten married. My best friend was visiting and we were craving this, so I tried it out by reconstructing it! It turned out perfect and have been making it ever since!

---

The Best Dough for Lebanese Veggie Pizza (Pie)

Making dough can sometimes be a turnoff for some people. Many times I hear people say, or read in the comments, I can’t get my dough to rise. Or, I just can’t seem to get the dough recipe right. First, my Ten Minute All-Purpose Dough recipe (linked below) is a recipe you can’t go wrong with. Give it a try and I guarantee you won’t use any other dough recipe!

---

Second, the way you prepare your dough inevitably effects the outcome. So, to begin with it’s important to follow the steps in the order written. Next, the yeast is a sensitive ingredient and needs to be activated and fermented with care. What do you need to know to ensure this happens? Well, water at 81° to 100°F is the optimum temperature range for the fermentation process. Water at 95°F is the fermentation temperature that yields the best result. Water at 140°F or higher is the kill zone for yeast. So, when a recipe calls for warm water (or milk) remain closer to the 81°- 95° F temperature range.

---

If you’re using a dough recipe that calls for 30 minute or more resting time, that means that dough will need plenty of kneading when being prepared. Kneading any dough in general is an essential step since that’s how the ingredients get appropriately mixed together. But most recipes require at least 8-10 minutes, if not more, of carefully kneading the dough (many times by hand). Another perk of the Ten Minute All-Purpose Dough recipe is the just how much time and effort is saved!

---

The uniqueness of these mini-pies

If the pictures don’t tell a story of their own, then I’ll let you in on a few secrets about what makes these mini-pies so special.

---

---

Flavor

When mixing the veggies for the topping, you ensure an extra pang of tanginess. This is mainly because in the baking process some of the lemon juice will evaporate and reduce the kick of acidity. Let me tell you though, that mix of fresh parsley, tomatoes, onions, olive oil, lemon, sumac, and dried mint (yes you read that right, the same ingredients as tabouli!) marry so perfectly and become one with the dough. Every bite is filled with bursting with a balance of savory and sour zest!

Texture

Depending on how you like your dough, your base can be soft or crunchy. For a crispier dough, roll out the mini pies as thinly as your rolling pin and hands will help you to. Rolling it out semi-thin ensure the base will get a bit of a crunch but will still have a softness below the veggie mixture. The softness of the veggies on top of a crunch in the dough makes for a texture combo your mouth will thoroughly enjoy!

Variations

This can easily be turned into a fatayer recipe. Fatayer are just closed dough stuffed with varying ingredients. There are spinach fatayer, minced–meat fatayer, ground beef with tomatoes and onions fatayer (lahem bi ajin), cheese fatayer, and many others. You can fold the dough over the veggie mix and pinch before putting them in the oven to bake.

If you’d like, you can add other veggies. You can put thyme leaves instead of parsley, or cilantro, swiss chard, dandelion leaves/root, or any leafy green of your choice. You can add other vegetables like carrots, bell peppers, jalapeno, or anything your heart desires that would add your favorite flavors or textures to this mix.

Some people sprinkle zaatar (ground thyme mixed with sumac and sesame seeds) over the top before putting them in the oven. Others add a little cheese to the top of the veggie mix before they broil it. You can even add some ground beef or shredded chicken into the mix if you want a heartier take on the Lebanese Veggie Pizza recipe.

---

When to Serve

Usually served as a main breakfast option with other mini pies or on their own

Great for a brunch or late afternoon snack with friends

Can be served as an appetizer before lunch

A beautiful addition to a party table or guest dinner table

A great on-the-go snack or travel treat for road trips

Perfect edible decoration on a lunch board

A kid-friendly school lunch or snack

---

---

Frequently asked questions

---

Tips:

Use leftover veggie mix as a dipping salsa for chips, crackers, or other mini-pies. Or, put into a larger zaatar or cheese pie and roll it into a sandwich. Yum!!

You can keep it open-faced but add a crust by fringing the sides over the edges of the veggie mix.

Lasts for two days on the counter in mild weather, up to a week in a container in the fridge.

Do not freeze because the veggie mixture will become soggy and go bad

---

List of Ingredients

• parsley 
• onion 
• tomatoes 
• olive oil
• juice of a lemon (or citric acid)
• dried mint
• sumac

---

Steps to Prep

Preheat oven to 450 F 

Chop the parsley, onion, and tomatoes then place in a medium-sized bowl. *Best to taste the veggie mix and adjust to your liking.  It should taste tangy since that sourness will decrease once they are baked. 

Drain the water from the veggies.  Spread the veggies onto your round prepared dough.  Bake 450 F for 11-13 minutes!  Broil on high for 1 minute.

---

RECIPES YOU MAY WANT TO TRY

• Meat Pies Lahme Bi Ajeen
• Ten Minute All-Purpose Dough
• Easy Lebanese Spinach Pies
• Vegetarian Grape Leaves
• Lebanese Tabouli Salad
• Simple Skillet Flat Bread

---