The Best Lebanese Veggie Pizza
A tangy, yet savory mini pie that's out of this world delicious!
Ingredients
- 1 bunch parsley chopped
- ¼ teaspoon of a medium onion diced
- 2 medium tomatoes diced
- 2 tablespoons olive oil
- ¼ juice of a medium lemon (or 1 teaspoon citric acid)
- 1 tablespoon dried mint
- 2 teaspoons sumac
- Salt to taste
Instructions
- For the dough, try my Ten Minute All-Purpose Dough recipe.
- Preheat oven to 450℉.
- Chop the parsley, onion, and tomatoes then place in a medium-sized bowl.
- Now add the lemon or citric acid, sumac, dried mint and salt. Mix well. Taste and adjust salt as needed.
- 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℉ for 11-13 minutes or until golden brown.
- Broil on high for 1 minute if needed.
Notes
Check out these tips.
#1: 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. You can also spread it on pita bread and bake it as well. Yum!!
#2: You can keep use the open-face version but add a crust by fringing the sides over the edges of the veggie mix.
#3: Veggie pizza pies last for two days at room temperature in mild weather, up to a week in a container in the fridge.
#4: Do not freeze because the veggie mixture will become soggy and go bad.
#5: You can prepare a double or a triple batch to please a larger crowd.