If you love a good falafel pita sandwich, this falafel pizza is for you! It’s basically a large open-faced sandwich on top of a pizza crust.
Ever had a falafel pizza before? I am willing to bet you haven’t! 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 homemade 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 entrée option turned into pizza is always a winner.
The crust is actually baked by itself, so in that way it is still kind of pita-like. Then the “sauce” is a creamy tahini mixture seasoned with lemon, parsley, and garlic. Top it off with thinly sliced red onion, diced tomato, crumbled feta, chopped lettuce, homemade baked falafel, and a drizzle of creamy Greek dressing.
I cheated a little and actually used a locally made version from one of my favorite Greek restaurants in town, King Gyros. It’s not the usual tzatziki sauce (although you’re welcome to use that) but instead it’s creamy garlicky goodness.
What’s the most unique pizza you’ve ever tried?
You might think this is the wildest one I’ve ever had, but there have been quite a few creative pizza toppings popping up around town, including one with pickles and most recently one with pasta and spicy Cheetos dust on top. I haven’t yet tried the latter but if someone around me orders it I may have to try a bit.
- Preheat oven to 450 degrees, with pizza stone on middle rack.
- 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.
- Meanwhile, in a small bowl, combine the tahini paste, lemon juice and zest, water, parsley, and garlic until well combined. Season to taste with salt. Set aside.
- 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.
- Allow crust to cool for 5 minutes before spreading the tahini sauce over it, followed by the red onion, tomato, lettuce, feta, falafel, and a drizzle of Greek dressing. 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 on which will be cooking the pizza.
Source: The Spiffy Cookie original
Did you make this recipe? I want to see!
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Post updated 6/14/21, photo above is the original.