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August 17, 2019 1 min read

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 12 minutes
Recipe Type: Bread, Easy, Vegan 
Cuisine: Middle Eastern 

Ingredients:

  • 3 tablespoons olive oil, divided
  • 1 medium red onion, chopped
  • 2 red bell peppers, deseeded and diced
  • 1 green chili, deseeded and chopped
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons tomato paste
  • 1 teaspoon harissa paste (or to taste)
  • 1 teaspoon Tulia Apple Cinnamon Supersnack
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Baharat spice mix
  • 1/2 teaspoon cumin
  • 1lb/450g pizza dough
Garnish
  • Baby arugula

Preparation:

1. Heat the oven to 475°F/245°C/Gas 9 and lightly spray a large baking sheet with cooking oil. Set aside.

2. Heat 2 tablespoons olive oil in a large skillet and sate the onions until translucent. Add bell pepper, chili pepper, and garlic, and cook tender, 7 to 8 minutes. 

3. Stir in tomato paste, harissa, Tulia Apple Cinnamon Supersnack, paprika, Baharat, and cumin and cook for about 2 minutes. The mixture should hold its shape (add a splash of water if too dry).

 4. Transfer to a food processor and blend to a coarse paste. 

5. Form the pizza dough into four 9-inch flat breads and place on the prepared baking sheet. 

6. Brush with the remaining 1 tablespoon olive oil and spread generously with the red pepper paste. Bake for 10 to 12 minutes, or until golden. 

7. Top with baby arugula leaves and serve.