This man'ousheh recipe from Arabica founder James Walters may not be traditional in its toppings, but it seriously packs a flavour punch. As the chef notes: "Man’ousheh is essentially a Middle Eastern pizza, traditionally eaten for breakfast or lunch. The thickness of the dough can vary from one bakery to the next but the toppings are fairly commonplace. Cheese or za’atar (a blend of wild thyme, sumac, toasted sesame) man’ousheh are the most popular breakfast choices, enjoyed sliced or folded with lashings of creamy labneh (thick strained yoghurt), slices of tomato, fragrant baby cucumber and fresh mint.
I love the classics in situ and have always been intrigued and respectful of the anthropology of food, but I’m equally passionate about having fun with food cultures, mixing things up and pushing things forward but in an identifiable way. This is a summery rendition and homage to a pizza bianco, with plenty of eastern promise — from the salty halloumi cheese, sprightly zest of a lemon, ubiquitous crunch from the toasted pine nuts, and finished with fresh mint."