Best Lebanese Bread Pizzas Recipes
LEBANESE BREAD PIZZAS
Leave out the pepperoni and ham for a vegetarian pizza. You can make them as healthy or as fatty as you like. You can also add other veggies and meats like leftover BBQ chicken, sausages, minced beef, mushrooms, cooked broccoli florets, Spanish onion etc.
Provided by kb13703
Categories Vegetable
Time 25m
Yield 4 Pizzas, 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat fan forced oven to 180°C.
- Place cubed sweet potato in microwave safe bowl and cover with hot water. Cover bowl and cook in microwave for about 4 - 5 minutes or until just tender. Stir half way through cooking.
- Lay out Lebanese breads on ungreased oven trays and spread tomato paste or pizza sauce onto them.
- Wash silverbeet well and slice out centre vein. Chop roughly and line the bottom of the pizzas with as much or as little as you like.
- Drain sweet potato and place cubes evenly on pizzas.
- Place as much pepperoni and ham as you like on each pizza. (I usually use about 8 slices of pepperoni for each one).
- Next goes the tomato wedges.
- Place the cubed feta in the gaps on the pizzas. (You can layer the feta and tomato on the pepperoni if there isn't enough room).
- Sprinkle the top of each pizza with pizza cheese.
- Bake in oven for about 15 minutes or until the top browns slightly.
- 1 pizza per person as a general rule. Keeps well for a couple of days in the fridge and can be reheated in the microwave.
- TIP: It's also nice to just spread garlic butter on the bread and toast in the oven.
Nutrition Facts : Calories 47.3, Fat 0.3, SaturatedFat 0.1, Sodium 241.1, Carbohydrate 10.5, Fiber 2.7, Sugar 4.8, Protein 2.4
LEBANESE OLIVE PIZZA
OK I'm sure they don't eat these in Lebanon, but it does use Lebanese bread and is a quick way to cook a light pizza for one or two.
Provided by Peter J
Categories Cheese
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 225 C (425F).
- Spread tomato paste even over leabanese bread and top with grated mozzarella, followed by evenly spaced olives.
- Sprinkle herbs over the top.
- Bake in oven for 10 - 15 minutes (check after 10, it doesn't take long).
- Allow to rest a few minutes before cutting and serving.
Nutrition Facts : Calories 595, Fat 39.2, SaturatedFat 18, Cholesterol 98.8, Sodium 2506.5, Carbohydrate 33.3, Fiber 8.6, Sugar 16.5, Protein 34.1
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