This idea has been rolling around in my head since we traveled to Jordan last summer. We brought home za'atar and sumac, and since recipes rarely call for either of those spices, we've had to be pretty creative. This is the most creative I think I've been with those seasonings since I took a stab at creating a creamy Middle Eastern quinoa recipe.
I sourced a couple recipes on this one, but neither is a flatbread recipe, so this one is essentially a Kidney Being original. Check out La Boite for skewered peaches and Connoisseurus Veg for pistachio pesto, though
Sources: La Boite NY, Connoisseurus Veg | Serves: 2 flatbreads | Time: ~20 min
12 peach segments (I used frozen peaches)
1 Tbsp za’atar
1 cup shelled pistachios
1 garlic clove
1 tbsp lemon juice
1 tbsp EVO
1/4 cup + water (add slowly, and to your desired consistency for the pistachio paste)
S&P to taste
1 tsp sumac
2 Montelli's cauliflower pizza crusts
1/2 cup red onion, sliced or chopped
1-2 handfuls of #BrusselsSprouts leaves
Preheat the oven 420 F.
Meanwhile, toss peaches with olive oil and 1 Tbsp za’atar. Sautee until slightly browned, about 6 minutes.
Blend all the ingredients for your pistachio cream in a Ninja blender until smooth.
Unwrap your cauliflower crusts and put them on pizza or bake trays. Lightly spray each with some cooking oil. Then slather on the pistachio cream. Then add the peaches and red onion.
Put the crusts in the oven for 9-11 minutes (until crusts is to preferred amount of crispiness).
Remove crusts from oven and cover with sprout leaves and a few dashes of balsamic vinegar. If you want, you can reduce some of the vinegar on the stove to thicken it up.