Za’atar Pizza Rounds

featuring Za’atar Finishing Salt

Ingredients

Pizza Rounds 

• 1/4 teaspoon sugar
• 1 package fast-rising yeast
• 1/2 warm water 
• 1 1/2 cups all purpose flour
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• Salinity™ Salts Za’atar Finishing Salt, to taste

Olive Tapenade Topping

• 1 cup kalamata olives, pitted 
• 1 cup other green olives, pitted 
• 1 teaspoon grated lemon rind
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped Italian parsley
• 1/4 teaspoon freshly ground black pepper
• 10 of your preferred oil-cured olives, pitted
• 3 anchovy fillets (canned)
• 2 garlic cloves, finely chopped
• 2-4 teaspoons raw sesame seeds (set aside)

Directions

Pizza Rounds

In a small bowl, stir sugar and yeast in 1/2 cup warm water until dissolved. Allow to rest for 10 minutes.

In a large bowl, add flour and 1/2 teaspoon of salt. Pour in 1 tablespoon of olive oil and mix with fingers. Gradually stir in the yeast mixture, pinching the dough with your fingers until it starts to stick together. Add more water if needed. Knead the dough for 5 to 10 minutes. Form a ball and place in the bottom of the bowl and cover bowl with plastic wrap or towel and set aside. Allow the dough to rise for an hour at room temperature. While dough is rising, prepare the Olive Tapenade.

Olive Tapenade

Combine all ingredients, except sesame seeds, in a food processor; pulse 10 times or until olives are finely chopped. 

Preparation of Pizza Rounds

Preheat oven to 400 degrees.

Divide the dough into four sections. Roll each section out on a floured surface, forming each section into a thin round pizza. Brush surface of dough with a thin layer of olive oil. Spread a teaspoon, or more, of the olive tapenade on top of each pizza round with the back of a spoon then sprinkle with sesame seeds. Fit individual pizza rounds onto a lightly greased cookie sheet. Bake for 8 minutes or until desired brownness.              

While rounds are hot, sprinkle with Salinity™ Za’atar Finishing Salt, to taste. Serve warm.