Available in either softbound or Kindle/Nook/etc. eBook at Amazon viviansharpe.com

NEXT MAIN MENU PREVIOUS Middle Eastern Pizzas This idea came to me as a fever dream because, yeah, I am still obsessed with the Muhammara recipe of last week and I wanted to find new vehicles for eating it, quite frankly. The beauty of this recipe is that if you have all the components, it can come together quite quickly and it creates a gorgeous presentation, perfect for an Instagram-friendly lunch or a party. Allow me to be pretentious for a moment: the luscious grilled eggplant, the sturdy zucchini, the piquant muhammara, the bright lemon-tahini dressing and the aromatic mint complement one another on a pillow-y toasted pita bread canvas. (I thought the pita without a pocket would work best in this case, the kind that you can fold in half like a tortilla.) This is a very fun meal for kids to help with assembling as well. If you don’t love to cook or you’re short on time, you can buy already grilled veggies to make this easiest and you can also buy the muhammara and lemon-tahini dressing. Other ideas: top with marinated hot peppers or pickled veggies; sprinkle with red pepper flakes on top; use different grilled veggies. Whatever you choose, have fun and enjoy.     Middle Eastern Pizzas 8 pita breads, toasted 1 recipe muhammara 1 grilled eggplant 1 grilled zucchini ½ cup fresh mint, chiffonade cut 1 recipe Lemon-Tahini Dressing (recipe follows) On a warm, toasted pita bread, spread on a layer of muhammara. Then place your veggies on top of that and sprinkle on the mint and drizzle on the Lemon-Tahini dressing. Slice with a pizza cutter or serve as you like. Lemon-Tahini Dressing ½ cup tahini 1 tablespoon fresh lemon juice 1 – 2 cloves garlic, pressed ½ cup water, plus any more needed to thin Dash of cayenne pepper (optional) Salt and pepper to taste In a mixing cup, stir together the tahini, lemon juice and garlic. It should be very thick. Slowly, add the water until it is thick enough to drizzle on the pizzas but not too watery. I used one half cup of water plus about two tablespoons to get to this consistency. © 2013-2016, Vegan Street