Created by Felice Bogus, 3rd place winner
California Ripe Olives and Emile Henry, O-live It Up Pizza-Pa-Looza contest
This pizza has no tomato sauce or cheese and heavenly flavors. Adventurous eaters will love the combination of flavors in this Grilled Chicken Shwarma & Fig Tapenade Pizza recipe.
3 tablespoons olive oil, plus additional for crust
1 tablespoons fresh lemon juice
4 cloves garlic, crushed
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 t teaspoon coriander
1/2 teaspoon smoked paprika
1/4 teaspoon. salt
1 lb. skinless, boneless chicken thighs
1 cup dried Mission figs
1/2 cup water
1 cup California Ripe Olives
1 clove garlic
1 tablespoon olive oil
1/2 teaspoon balsamic vinegar
1 prepared whole wheat pizza dough
Za’atar, if desired*
Whisk together olive oil, lemon juice, garlic, curry powder, cumin, coriander, and smoked paprika and pour into a resealable bag. Add chicken thighs, reseal bag, and marinate in the refrigerator for two hours or overnight, turning occasionally.
Preheat grill (or oven) to 450°F. Remove chicken from marinade and grill until done, about 8-10 min. Let cool slightly and cut into slices. Set aside.
Raise grill temperature to 500°F and place Emile Henry Pizza Stone inside to heat. Place figs in a food processor and process until roughly chopped. Add water and process into a paste. Add olives and pulse until blended. Add olive oil, garlic, and balsamic vinegar and pulse until smooth. Season to taste with salt and pepper.
Roll out dough and place onto a cornmeal dusted Pizza Peel**. Spread with fig tapenade and top with chicken shwarma. Sprinkle lightly with za’atar if desired and transfer to pizza stone.
Grill for 12-15 minutes.
Remove from grill and let cool slightly before serving.
Yield: Makes 6 slices
*Za’atar is a Middle Eastern spice mix made from thyme, sumac, sesame seeds and salt.
**Also called a pizza paddle. A flat, broad sheet of wood or metal with a handle used to slide breads and pizza onto a baking stone in the oven.
Recipes: Poultry, Pizza, Kosher