What could be better than really amazing pizza? How about adding some really amazing Persian flavors to it? I think my dream just came true.
The other day my Persian mama cooked up some amazing loobia polo and it inspired me to make a pizza with some of those same flavors because honestly, why in the world not? Persian Food + Pizza = Um, Most Definitely Yes
But why didn’t I think of this sooner? Now I’m thinking of all the pizzas I could’ve made my way through! Ghormeh sabzi pizza, gheimeh bademjoon pizza… oh lawdy.
So I started thinking of all the yummies that I could put on this Middle Eastern or Persian style pizza, flatbread, or whatever you want to call it—it so doesn’t even matter because it’s all about the eating here and not so much about the naming.
Tons of fresh garlic, sweet olive oil-fried onions, fresh Mozzarella, some green chile heat, and then some more cheese just in the form of another cheese—parmesan!
This beef—made loobia polo style—has such a rich and charred tomato flavor from the tomato paste that’s sautéed alongside it, and there’s just a hint of sweetness that comes with that, which all intensifies by a bit of cinnamon that gets mixed in.
Yep, cinnamon. Don’t forget it because it makes all the difference and no one will ever tell it’s even in there. Seriously, use the cinnamon. Please and thank you and you’re so definitely welcome.
I used freshly baked Persian sangak bread as the crust from our local Persian grocery store, but by all means, use any bread or crust you want. The thing about this pizza is that it’s all really easy and simply about ingredients you’re craving and flavors you’re into. So feel free to improvise. Still, this recipe… it’s pretty golden if you make it this way.
Can you tell I’m a little protective over my ingredients list? I’m trying hard to conceal it but I’ve got to keep it real too, you know?? Ok, you know what? Forget it. Just make it the way I made it. Then you can make it again the way you want if you still want to do that. Because that’s what’s fair.
So you’re totally going to make it your way, right? Mmk, that’s cool.
I’ll take what I can get.
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And if you’re in the mood for even more pizza, have you tried my BBQ Chicken Pizza yet?
- 4 tablespoons Olive Oil, divided
- 1 Onion (half of the onion should be puréed using a food processor/box grater, and the other half should be chopped)
- ½ pound lean Ground Beef
- ½ tablespoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Turmeric
- ½ can (3 ounces) Tomato Paste
- ½ teaspoon Cinnamon
- ½ a whole Sangak Bread (or whatever bread/dough/pizza crust you like)
- 8 ounces Fresh Mozzarella, thinly sliced
- 5 Garlic Cloves, roughly chopped or sliced into fourths
- 1 tablespoon Diced Hatch Green Chiles (you can buy them in a small can)
- Optional: freshly grated Parmesan, Red Chili Flakes, and chopped Parsley (or Cilantro if you prefer) to top it off
- Preheat oven to 375ºF (190ºC).
- Add two tablespoons olive oil to a nonstick pan and add the chopped onion to it over med-high heat.
- Using a wooden spatula, mix it around occasionally to keep from burning. You want the onion to fry and get golden-brown. It may take about 15 minutes.
- Remove fried onion to a plate and place the pan back on heat.
- Add beef, pureéd onion, salt, pepper, and turmeric.
- Using the same spatula, incorporate together very well and break it up into small pieces.
- Once all liquid evaporates, add tomato paste and fully incorporate.
- Add cinnamon and mix in well.
- Remove pan from heat.
- Place the sangak bread (or whatever crust you’re using) onto the back of an upside down cookie sheet.
- Drizzle about two tablespoons of olive oil all over the sangak bread.
- Top with mozzarella, then garlic, and green chiles.
- Place in oven until cheese has melted and started to bubble (approximately 15 minutes).
- Remove from oven and top with parmesan, chili flakes, and chopped parsley (or cilantro) before slicing into squares.
- Enjoy and Noushe-Jaan!