Skip to content
Saffron Salt Is Back For February | Free Shipping Now At $49
Saffron Salt Is Back For February | Free Shipping Now At $49

Test Kitchen Approved

Za’Atar Naan Pizzas

Recipe By Cindy Jones, Savory Spice—Raleigh, NC owner


4 servings

Prep Time

10 Minutes

Cooking Time

25 Minutes

Recipe By Cindy Jones, Savory Spice—Raleigh, NC owner

Whip up this delicious dish in no time for a great weeknight family meal.

Serving Suggestions

Serve whole as an individual meal, or slice into wedges and serve appetizer style. Great with hummus and veggies for a light dinner or refreshing lunch.

Recipe Notes

*Naan is an Indian flatbread that can be found packaged in the bread section of most major grocery stores. Pita bread can be used as a substitute.


1 lb. ground lamb or ground sweet sausage

1 small sweet onion or 1 large shallot, sliced

8 oz. mushrooms (porcini, baby bella, or white button), sliced

1 bunch fresh spinach (about 10 oz.), roughly chopped

4 pieces of naan bread*

1 Tbsp. olive oil

1/2 cup crumbled feta cheese

Savory Spice ingredients in this recipe

  • Za'atar Seasoning

    Like curries, there are hundreds of variations of Za’atar. To handcraft our Za’atar, we mix sumac berries, toasted sesame, salt, cumin, thyme, oreg...

    View full details


In a large skillet, saute meat with 2 Tbsp. of the Za'Atar until almost cooked through, about 5 min. Add onion and mushrooms and continue to cook until softened, about 5 min. Stir in spinach. Remove pan from heat once spinach has wilted, about 1 min. (Tip: Leave meat mixture as is for a chunky topping or transfer to a cutting board and chop everything up a bit for a finer textured topping.)

Preheat oven to 375 degrees. Lay naan  on a baking sheet; you should be able to get at least 2 pieces on a sheet. Brush each naan with olive oil and sprinkle with some of the remaining 2 tsp. Za'Atar. Top with meat mixture then feta. Bake for 10 to 15 min. until heated through and edges have browned some. You want the bottom of the naan to be just browned and crisp to hold up to the topping.