I also love Mediterranean food. I love falafel, and hummus, and pomegranate seeds- I love it all. I am lucky enough to have a Israeli best friend who can cook as well as her genius and talented mother, and they have both shared with me incredible flavors and recipes I might not be so exposed to otherwise.
A few weeks back I decided to get creative, and combine these two loves by making my very own- Falafel Pizza.
My favorite pizza dough is made with cornmeal, so I looked up a few recipes and started with this one I found on Martha Stewart's website:
The next steps of the borrowed recipe called for a pizza stone to bake on, but instead I just spread my dough out in a few baking pans once it had sat and risen for an hour. I used my finger tips and palms and worked the dough until it spread out fully in each dish bottom. I preheated the oven at 500* and set my ready crusts aside for the toppings.
I thought the most appropriate sauce for this blending of cuisines might be a nice garlicy pesto. In my food processor, I threw in a few cups of washed fresh basil, a handful of pine nuts, several garlic cloves, sea salt, lemon, and olive oil. As usual, I "guestimated" all of the proportions until I had the most desirable consistency and taste possible.
I could seriously eat this pesto with a spoon. Wait- I did....
I had a bunch of fresh zucchinis and carrots, so I had the idea to shred them in the food processor and spread them over the entire pizza almost as a cheese replacement...
I would love to try making falafel from scratch one day soon, but on this occasion I had just purchased an organic falafel mix that you add water to, and fry them in a pan in some light oil.
I followed the directions (plus added in some extra cayenne for more spice in the mix) and fried each one on each side until brown and almost crispy on the outside...
I coated each of my crusts with a nice thick spread of pesto, sprinkled on a generous layer shredded zucchini/carrot, tossed on some halved cherry tomatoes, and broke apart bits of falafel to top them off..
While they were baking for about 8-10 minutes at 500*, I prepared an Israeli-style salad by finely chopping up onion, cucumber, tomatoes, and pomegranate seeds and mixing it with olive oil, sea salt and lemon. When I was visiting in Israel last summer, we literally had a salad similar to this with every meal.
Once my steaming pizzas came out and cooled for a few minutes, I spooned out dollops of fresh hummus I had made on top, and lastly sprinkled the pies with fresh pomegranate seeds.
If the marrying of these two dishes couldn't bring about world peace, I know not what else could.