Za’Atar Naan Pizzas Recipe
Active Prep: 10 min
Cook: 25 min
- 1 lb. ground lamb or ground sweet sausage
- 2 Tbsp. plus 2 tsp. Za Atar Seasoning
- 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
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*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.
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.
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.
Cindy Jones, Savory Spice—Raleigh, NC owner