Pizza is one of my favorite things to get creative with. I recently put this great pie together. It's infused with Lebanese influences and flavors. First I marinated a pork loin in EVOO and Baharat spice blend (see below). I put the pork on my rotisserie and let it go until medium rare because it will cook more in the oven. I covered my pie dough with fire roasted red pepper hummus. Then build the pizza up with black olives, pickled red onions, meat from the roasted red peppers, the pork, feta and top with fig balsamic glaze. Here is the spice blend, it's great with lamb also.
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AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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