Ingredients:
1 raw pizza dough, cut into 4 portions and thawed
2 tablespoons Harissa Infused Olive Oil plus, extra for seasoning the Manakeesh
Za’atar Seasoning:
1 tablespoon ground cumin
1 tablespoon dried thyme
1 tablespoon dried sumac
1 tablespoon sesame seeds
2 teaspoons dried oregano
1 teaspoon Fleur de Sel
Pinch black pepper
2 cups whole milk mozzarella, grated
⅔ cup feta cheese crumbles, divided
Salad:
1 cup cherry tomatoes, halved
1 cup cucumbers, chopped
1 cup Kalamata olives, pitted
2 tablespoons Sherry Reserva Wine Vinegar
2 tablespoons Harissa Infused Olive Oil
2 tablespoons fresh mint, chopped
2 tablespoons fresh parsley, chopped
Directions:
Drizzle each portion of pizza dough with extra virgin olive oil, then cover with plastic wrap and let rest for 2 hours to rise.
Preheat your oven to 450°F and line two baking sheets with parchment paper.
In a medium bowl, mix together cumin, thyme, sumac, sesame seeds, oregano, salt, and black pepper. Add 4 tablespoons of Harissa Infused Olive Oil and stir until the seasoning blend forms a fragrant paste.
Stretch each piece of dough into an even circle and place on the prepared baking sheets (two per sheet). Spread the spice blend evenly over the dough, then top with shredded mozzarella and half of the feta cheese (about ⅓ cup). Bake for 15–20 minutes, until golden brown and crisp. Remove from the oven, slice into wedges, and serve warm.
For the salad: combine tomatoes, cucumber, olives, Sherry Reserva Vinegar, olive oil, fresh mint, and parsley in a large bowl. Toss gently, then finish with the remaining crumbled feta before serving. Serves 4-8
