Even though this pizza isn’t much different than wrapping some falafels up in a pita and topping it with the usual suspects, I thought it was still worth sharing. Originally I was going to attempt making a giant pita for the crust, but decided to go with a thinner sourdough crust by dividing my sourdough pizza crust recipe in half. Mixes things up a little! And you have to admit, an entree option turned into pizza is always a winner.

FALAFEL PIZZA

Makes one pizza

Ingredients:

1/2 recipe sourdough pizza crust (I froze the other half for later)

1/3 cup tahini paste

1 clove garlic, minced

1 Tbsp fresh parsley, chopped

2 Tbsp water

Juice and zest from half a lemon

1/4 cup red onion, sliced

1 small tomato, diced

1/2 cup lettuce

1/4 cup crumbled feta cheese

12 baked falafels

Directions:

1. Preheat oven to 450 degrees, with pizza stone on middle rack.
2. Shape the dough into a flattened disk. On a well floured surface, roll out until it reaches the size of your pizza stone (or pan). Place it on a cornmeal-dusted pizza peel*, cover it, and let it rest for 15 minutes.
3. Meanwhile, in a small bowl, combine the tahini paste, garlic, parsley, water and lemon juice and zest until well combined. Set aside.
4. After dough has risen slightly, poke the dough with a fork several times, then shimmy onto the preheated pizza stone and bake for 10-15 minutes, or until lightly golden.
5. Allow crust to cool for 5 minutes before spreading the tahini sauce over it, followed by the red onion, tomato, lettuce, feta, and falafels. Slice and enjoy!

*If you do not have a pizza peel and/or stone, do these steps on the pizza pan or baking sheet you will be cooking the pizza on.

Source: The Spiffy Cookie original