Food Network
Home> Recipes> Baking>
Middle Eastern Pizza Recipe

Middle Eastern Pizza

Recipe courtesy Penny Davidi

Show:

Episode:

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (9)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 9

Showing 1-9 of 9

Sort by:

Newest

  • on July 27, 2011

    Flag

    yummy! but alot of prep work and 2 pots to clean for just a pizza

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 17, 2011

    Flag

    Yum! I hearty, full-flavored pizza. Great combo between the sweet onions and sun-dried tomatoes, salty olives, and meaty eggplant. Good! Suggestion on prep: go ahead and and have all 'toppings' prepared ahead of time...don't try and follow recipe's given timeline.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 12, 2011

    Flag

    I was looking forward to something different but this just did not deliver. I was embarrassed to serve this to friends.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 11, 2011

    Flag

    We like middle eastern food, however, we did not like this dish. Too liquidy for one. Plus flavors didn't meld well with pizza dough. Better to stick with a Greek salad along with a more traditional pizza, maybe adding sautéed eggplant or make it a pasta.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 07, 2011

    Flag

    This is a tasty pizza recipe seeing as I love everything on it, but it really is a pain in the butt to make...too many steps. We didn't par bake the crust and it came out fine. I would use the topping ingredients (except the mint to make a nice pasta dish I think next time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 26, 2011

    Flag

    I had to try this recipe as soon as I got my FN magazine and we were incredibly pleased with this recipe! I ended up grilling it outside on the grill and I can't imagine it any other way. I think that you may end up with a doughy center crust if you don't grill it or par-cook it a little in advance before toppings go on, like the recipe suggests. That's what I did when we grilled it and then the toppings felt like a perfect balance for the super crispy crust. I looked up a substitute for sumac and a couple of sites said that lemon zest was kinda close, so that's what I did. I really tried to follow her recipe as close as I could and I have to admit, I was skeptical on trying the mint, but it was THE thing that elevated this from good to great. Not sure if I'm the biggest fan of Penny and her tactics, but she can sure cook a great pizza!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 20, 2011

    Flag

    Terrible, don't bother as there are other SIMPLER rerecipes. way too many ingredients. Simple is just better for the home cook. I use Alex G's fried pizza recipe, that one is AWESOME.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 19, 2011

    Flag

    I have one question; what is sumac? Do I have it in my cupboard? Lol..... Hmmm? This recipe sounds good i'll have to try it. I just am leary about making homemade pizza it always tends to burn on the bottom.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 18, 2011

    Flag

    We love both eggplant and pizza, so we tried this last night. It became a watery, soggy mess, although the flavor was okay.

    If I make it again, I will use crushed tomatoes for the sauce rather than diced, and I'll use Alton Brown's tip to let the mozzarella "drain" on paper towels before adding it to the pizza.

    I think it's a good idea - it just needs some tweaking.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.