All About Za'atar with Recipe for Za'atar Herb Blend and 5 Recipes for Using Za'atar

If za’atar is within reach, anyone can make delicious food at the drop of a hat. The possibilities are endless: Za’atar Olives, Za’atar and Labneh, Za’atar Tomato Sauce with Grilled Meat, Za’atar Bread, and Za’atar Pizza are only a few ways to use this versatile ingredient. I almost have my Za'atar Chicken recipe ready to post.

Za’atar is valued for more than great taste. “Who for forty days eats powdered dried leaves of za'tar fasting can be harmed by no serpent.” If the worst happens and you’re bitten by an asp or stung by a scorpion, za’atar cures “the bitings and the stings of venomous beasts." A Bethlehem proverb teaches, “Thyme and oil lead to the prosperity of the home.” Even more importantly, “eating za'atar improves your memory and makes you more intelligent.”

So what is za’atar?
A. An herb blend
B. Savory
C. Thyme
D. Oregano
E. Biblical hyssop
F. All of the above

The answer is “(F) All of the above.”

Za’atar (ZAHT-ar) is a class of herbs, and includes members of the thyme, oregano, and savory families. Za’atar is also a Middle Eastern herb blend, containing one or more of the za’atar herbs. As with many centuries-old dishes, za’atar blend has many regional and familial variations.

Disparity in za’atar’s spelling is pervasive; za’atar, za’tar, zatar, zahtar, satar, zahatar, and za’ater are all used. The spelling confusion is easy to explain. Za’atar is an Arabic word (الزعتر). Like Greek and other languages that don’t use the Roman alphabet, Arabic is inconsistently transliterated into English.

Some experts claim the herb za’atar is only one specific type of savory; others claim with equal vehemence it’s one specific type of oregano. Both may be right, but only for the region or family they’re writing about.

No matter its local or historical usage, “za’atar” has come to be a generic term used in the Middle East for a group of similarly-flavored members of the herb genus Lamiaceae. Za’atar herbs grow in the same habitat and have similar appearances. These practical factors may have led Middle Easterners to use one word for all the plants.

Linguistic confusion over “za’atar” is not unique to Arabic. In Turkish, the plant groups Origanum, Thymbra, Coridothymus, Satureja, and Thymus, generically called za’atar in Arabic, are all referred to as “kekik.”

Scientific analysis supports the pragmatic use of one word to refer to a plant group rather than a single plant. Gas chromatography and mass spectrometry show “the chemical profiles of the specific chemotypes of Satureja thymbra L. and Thymbra spicata L [a]re very similar. They are also very similar to those of the chemotypes of Coridothymus capitatus and Origanum syriacum.” [These four herb species are all called za’atar.]

Adding to the confusion, each za’atar herb is known by more than one name:

· Coridothymus capitatus aka Thymus capitatus aka Satureia/Satureja capitata (conehead thyme, headed savory, Persian hyssop, za’atar parsi, Spanish oregano)
· Origanum maru aka Origanum syriacum/cyriacum aka Marjorana syriaca (Biblical hyssop, Lebanese oregano, Syrian oregano, Egyptian marjoram)
· Satureja/Satureia thymbra (Roman za’atar, za’atar rumi, pink savory, barrel sweetener; in Greek, Θρούμπι, Τραγορίγανη)
· Thymbra spicata (spiked thyme, donkey hyssop, desert hyssop)

There are also several varieties of commercially available za’atar blends. For example, according to Paula Wolfert, “The taste of a za’atar mixture can be herbal, nutty, or toasty. …’Israeli’ is a pale green blend of pungent herbs that includes the biblical hyssop, along with toasted sesame seeds and sumac. The ‘Syrian’ blend, the color of sand, has a decidedly toasty flavor. The ‘Jordanian’ blend is dark green and very herbal, with some turmeric.” These aren’t the only za’atar blends; each spice merchant and family has a unique formula.

Before creating my own za’atar blend, I bought and tasted several commercially available varieties. I experimented with diverse combinations of herbs trying to best approximate the flavor of my favorite commercial brand. I also read as many English-language za’atar recipes as I could find.

For the herbal flavor in za'atar blend, many North American recipes use only dried domestic thyme, or a mixture of domestic thyme and domestic marjoram. These recipes, when tasted side by side with imported za’atar blends, tasted bland to me. I discovered that Greek oregano (preferably, but not necessarily, wild-harvested and sold on the stem) is key to creating flavorful za’atar in Alaska. Greek oregano’s spicy flavor, when tempered by combining it with dried wild or domestic thyme, approximates the flavor of authentic za’atar blend.

For anyone interested in growing their own, the various plants referred to as za’atar can be purchased from Well Sweep Herb Farm or Mountain Valley Growers. Although they’re tasty, keep in mind that most domestically grown herbs don’t have the flavor of their wild progenitors. There’s nothing like scarce water, poor soil, and hot sun for developing flavor.

For those who live where there are Middle Eastern markets or specialty stores, by all means buy ready-made, preferably imported, za’atar. You can also order za’atar blends online.

In Anchorage, you can buy sumac, a key ingredient in my za’atar blend, at Sagaya, City Market, and Summit Spice. Summit Spice sells its own Anchorage-made za’atar blend in tiny packets using marjoram, thyme, sumac, and sesame seeds. Summit also has a product labeled “Greek oregano,” which they tell me may be grown on farms in Greece or Turkey, depending on the shipment.

Za’atar Herb Blend
Because za’atar has so many uses, I make a lot at one time: 1/2 cup oregano, thyme, and sumac, 1/4 cup sesame seeds, and 1 Tbsp. salt. The sumac, which has a sour taste akin to lemon, is what gives za'atar its red color.

1 part dried Greek oregano, preferably wild-harvested
1 part dried thyme
1 part ground sumac
1/2 part white sesame seeds
Salt to taste

Grind the oregano and thyme in a spice grinder or blender, making sure it’s free of sticks and stems. Put the herbs in a glass jar with a tight sealing lid. Add the sumac, sesame seeds, and salt and shake well to thoroughly combine. Put on the lid and close it tightly. Store away from heat and light.

Za’atar Olives
Made entirely with pantry staples, Za’atar Olives are easy to prepare and make a great last-minute appetizer. Especially when warm, Za’atar Olives are an addictive treat.

2 cups Kalamata olives
1/2 cup olive oil
3 Tbsp. Za’atar Herb Blend (see recipe above)

Rinse the olives and dry them well. Put the olives and olive oil in a small saucepan, bring the olive oil to a simmer, and simmer the olives for 15 minutes. Stir in the Za’atar Herb Blend and simmer for 5 minutes. Serve warm or at room temperature.

Za’atar Flatbread (Mana’eesh bi Za’atar)
Makes 12 6” flatbreads
When I have breakfast with Marie, an Armenian friend who was born and raised in Beirut, she always serves Mana’eesh, olives, tomatoes, cucumbers, and cheese. Breakfast at Marie’s was my first introduction to za’atar; it's been a part of my repertoire. To make it from scratch, I use my Palestinian friend Salwa’s recipe for pita bread, and top it with Za’atar Herb Blend and olive oil. Although Marie serves this for breakfast, we eat it for a snack, for lunch, or as part of an appetizer spread. If you’re cooking for a small family, like I do, use half the dough for Mana’eesh and the second half for Za’atar pizza (see recipe below).

Dough:
2 1/2 cups lukewarm water
1 Tbsp. yeast (1 packet)
1 tsp. sugar
1 Tbsp. salt
6 – 7 cups all-purpose or bread flour

Topping:
1/2 cup olive oil
1/2 cup Za’atar Herb Blend (see recipe above)

Make the Dough: Place the water in a large bowl. Sprinkle the yeast over the water, sprinkle the sugar on top and let sit for 10 minutes, or until the yeast begins to foam. Mix in the salt and half the flour. Add the rest of the flour one cup at a time, just until the dough holds together. Knead the dough well (either by hand or in a standing mixer), adding flour as necessary until the dough is smooth and shiny. You may need more or less flour than called for in the recipe.

Put the kneaded dough in an oiled bowl to rise, cover the bowl with plastic wrap and a dish towel, and put it in a warm spot. Let the dough rise for 1 hour, or until it has doubled in size.

Preheat the oven to 500°F.

Divide the dough into 12 pieces and pat each piece into a 6” round flatbread. Place the flatbreads on baking sheets with rims; 6 dough rounds fit on a half-sheet pan. Use your fingers to dimple the tops of each flatbread. Let the flatbreads rest for 20 minutes.

Make the Topping: Mix together the olive oil and Za’atar Herb Blend.

Assemble and Bake the Flatbreads: Dimple the flatbreads one more time. Divide the topping between the flatbreads, about 1 Tbsp. each, and spread it evenly over the flatbreads’ tops. Bake the flatbreads, one baking sheet at a time, for 8-10 minutes, or until the flatbreads are golden. Serve immediately.

Note: Mana’eesh can be made ahead and rewarmed just before serving. To rewarm, stack the Mana’eesh, topping side to topping side, and wrap in aluminum foil. Put in a 300°F oven for 5-10 minutes, or until they are warmed through.

Za’atar with Labneh (Yogurt Cheese)
Makes 3/4 cup
Plain Labneh goes really well with Za’atar Flatbreads. For garlic fans, mix 1-2 cloves puréed garlic into the cheese (an easy way to purée the garlic is with a standard Microplane rasp grater). Usually, I let the yogurt drain into the sink. If I’m feeling ambitious, I let it drain into a bowl and use the liquid to replace some of the water when I’m making bread dough.

2 cups plain yogurt, preferably whole milk
Pinch of salt
Za’atar Herb Blend (see recipe above)
Olive oil (optional)

Line a strainer with a paper towel. Mix a little salt into the yogurt and dump the salted yogurt into the paper-towel-lined strainer. Let the yogurt drain for 4 hours or overnight.

Spread the yogurt on a plate, sprinkle with Za’atar Herb Blend to taste, and drizzle with olive oil (if using). Serve with crackers, pita chips, or triangles of pita bread.

Za’atar Pizza
Makes 12”-15” pizza
Extra Za’atar Tomato Sauce is a great way to dress up grilled chicken, lamb, or pork (see recipe below); it also may be frozen for future pizzas. The amount of Aleppo or red pepper depends on how spicy you like your food. Pick either Topping#1 or Topping #2 or, if you want to try them both, make the full amount of Za’atar Flatbread dough.

1/2 recipe Za’atar Flatbread dough (see recipe above)

Za’atar Onion Topping (Topping #1):
1/2 cup thinly sliced onions
1/4 cup chopped parsley
2 Tbsp. olive oil
2 Tbsp. Za’atar Herb Blend (see recipe above)
2 tsp. minced garlic
1/4 – 1/2 tsp. Aleppo pepper or 1/8 – 1/4 tsp. crushed red pepper (optional)
1/2 cup crumbled feta cheese

Za’atar Tomato Sauce (Topping #2) (makes enough sauce for 2 pizzas):
1 14.5 ounce can diced tomatoes, preferably fire-roasted
2 tsp. finely minced or puréed garlic
2 Tbsp. Za’atar Herb Blend (see recipe above)
1/2 – 1 tsp. Aleppo pepper or 1/4 – 1/2 crushed red pepper (optional)
1 Tbsp. olive oil
1/2 cup water or white wine
Salt
Freshly ground black pepper
1/2 cup thinly sliced onions
1/2 cup crumbled feta cheese

Shape the Pizzas: Shape the dough into a 12-15” round; the exact size depends on how thick you like your pizza crust. Place the dough on a pizza pan or baking sheet with rims. Use your fingers to dimple the top of the pizza, and let it rest for 20-30 minutes.

Preheat the oven to 500°F.

To Make Topping #1: Mix together all the topping ingredients except the crumbled feta.

To Assemble Pizza with Topping #1: Spread the topping mix over the pizza. Sprinkle the crumbled feta over the topping.

To Make Topping #2: In a saucepan, mix together the tomatoes, garlic, Za’atar Herb Blend, Aleppo pepper, olive oil, and water or wine. Bring to a boil, turn down the heat, and simmer for 15 – 20 minutes, or until the sauce is very thick. Taste and add salt or freshly ground black pepper, as needed.

To Assemble Pizza with Topping #2: Spread half the tomato sauce over the pizza to cover it (use more if you like saucy pizzas). Save any extra tomato sauce for another purpose. Evenly distribute the onions over the tomato sauce and sprinkle with crumbled feta.

Bake the Pizza: Turn the oven down to 450°F. Bake the pizza for 25-30 minutes or until the crust is nicely golden. Serve immediately.

Grilled Pork Steak with Za’atar Tomato Sauce
Serves 4
Za’atar Tomato Sauce goes equally well with grilled lamb or chicken. The sauce is identical to the one used for Za’atar Pizza (see recipe above). For the same reason that brining improves the flavor of pork chops, salting meats well in advance of grilling makes them taste much better. If you can only find large pork steaks, buy 2 and cut them in half.

Meat:
4 pork steaks
Salt
Freshly ground black pepper

Za’atar Tomato Sauce:
1 14.5 ounce can diced tomatoes, preferably fire-roasted
2 tsp. finely minced or puréed garlic
2 Tbsp. Za’atar Herb Blend (see recipe above)
1/2 – 1 tsp. Aleppo pepper or 1/4 – 1/2 crushed red pepper (optional)
1 Tbsp. olive oil
1/2 cup water or white wine
Salt
Freshly ground black pepper

Prepare the Meat: Rinse the steaks and dry well. Season both sides with salt and plenty of freshly ground black pepper. Let sit at room temperature while you make the sauce.

Make the Tomato Sauce: In a saucepan, mix together the tomatoes, garlic, Za’atar Herb Blend, Aleppo pepper, olive oil, and water or wine. Bring to a boil, turn down the heat, and simmer for 15 – 20 minutes or until the sauce is the thickness you prefer. Taste and add salt or freshly ground black pepper, as needed.

Cook the Meat: Grill the pork steak over a medium hot fire or in a grill pan on top of the stove. Turn the meat regularly until it is just done; be careful not to overcook it. Serve immediately with Za’atar Tomato Sauce spooned over.
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This is my entry for Weekend Herb Blogging, which I am hosting this week at Mediterranean Cooking in Alaska.

Recipes: Red Pepper Soup & Pizzettes (Σούπα με Κόκκινες Πιπεριές & Πιτσάκια)

My first cookbooks were homemade, full of hand-written recipes and clippings from newspapers and magazines. Because I lived on next to nothing, I glued the recipes on old pages of notes I’d taken in classes that had ended.

In those days, before the internet, interesting food writing was hard to find. Now it’s easy. It seems as if new food blogs pop up every day. The challenge is sorting the wheat from the chaff in the abundance of online recipes.

Jenn of The Leftover Queen has made it easier to investigate the multitude of food blogs by maintaining a comprehensive listing of them. In addition, Jenn writes an article on The Leftover Queen every Friday highlighting some of her favorite blogs.

Another way to learn about new blogs is an event called Taste and Create organized by For the Love of Food. In this event, food writers are paired with a randomly assigned partner, and asked to cook and review one recipe from their partner’s blog.

This month I was paired with Tart Reform, a blog written by a smart woman who is thrilled about starting law school in the fall. The name of her blog is a clever play on the phrase “tort reform,” a political effort undertaken by insurance companies and major corporations to deny full compensation to those who are injured by another’s negligence.

Tart Reform includes many dessert recipes; the author is a dedicated baker. I rarely make desserts anymore, the result of marrying a man who doesn’t like sweets. Since I inherited a sweet tooth from my father, when I make desserts they end up in my belly or, more accurately, on my belly. Sadly, it’s better for me to admire Tart Reform’s lovely desserts than to make them.

Instead, I made Red Pepper Soup, a recipe posted on Tart Reform’s blog last July. I’d originally thought of following Tart Reform’s lead and making the soup with green peppers for a festive St. Patrick’s Day soup. However, Tart Reform warned strongly against doing so, and said the soup “looks just like the goo from Ghostbusters” when made with green peppers. Not interested in having a Ghostbusters’ prop for dinner, I stuck with red peppers.

Red Pepper Soup, originally published in a New York Times article by Marian Burros, was quick and easy because it doesn’t require pre-roasting or peeling the peppers. With a bag of Costco red peppers (in Alaska, $6.50 for 6 peppers), the recipe made a reasonably priced dinner for 4.

The soup is delicious and beautiful. A small amount of crushed red pepper flakes and minced thyme highlight its sweet red pepper flavor.

The peppers aren’t peeled, so bits of pepper skin remain in the soup after it is puréed. The original recipe left in the skins, but I didn’t like the soup's texture with them in it. It took 2 minutes to strain them out, leaving the soup with a pleasingly silky texture.

The original recipe suggests serving the soup with a dollop of crème fraiche and sprigs of thyme. Although we tried this suggestion and it tasted fine, we preferred the soup with a drizzle of best quality olive oil and a sprinkling of minced thyme.

I served the soup with Pizzettes, another recipe from Tart Reform’s site. Pizzettes are nothing more than mini-pizzas; the original recipe came from Giada’s Family Dinners by Giada De Laurentiis.

I made the Pizzettes twice; once with gorgonzola as Giada called for and the second time with mozzarella, which was Tart Reform’s recommendation. We preferred mozzarella Pizzettes, although the ones with gorgonzola were also tasty.

Pizzettes are easy to make, even with putting together my own pizza dough (the original recipe used store bought). The concept is one I will use again; pizzettes make a terrific appetizer. They tasted great hot, and retained their flavor at room temperature, so could easily be made ahead for entertaining.

Red Pepper Soup (Σούπα με Κόκκινες Πιπεριές)
Serves 4
Adapted from Marion Burros, New York Times (September 21, 2005) via Tart Reform
The amount of red pepper depends on how spicy you like your soup and the heat of your dried red peppers. When I first read the recipe, I was concerned 1 cup of liquid wouldn’t be enough, but I shouldn’t have worried. There is plenty of liquid because peppers are full of moisture and the soup is cooked covered. If you don’t mind pepper skins, there’s no need to strain the soup. Red Pepper Soup may be served hot or cold, and may be frozen for later use.

2 cups sliced onions
2 tablespoons olive oil
Salt
Freshly ground black pepper
1 Tbsp. chopped garlic
1/4 - 1/2 tsp. crushed red pepper flakes
1/4 cup dry white wine
6 large red bell peppers, stemmed, seeded and cut in 1” chunks
1 cup vegetable or chicken stock
4 tsp. minced fresh thyme, plus extra for garnish
Crème fraîche or sour cream, for garnish (optional) OR
Best quality extra virgin olive oil, for drizzling (optional)

Sauté the onion, lightly seasoned with salt and freshly ground black pepper, in olive oil until the onions soften and start to turn golden. Stir in the garlic and red pepper flakes and cook for 1 minute. Add the wine and boil until only 1 Tbsp. liquid remains.

Stir in the peppers, stock, and thyme, and lightly season with salt and freshly ground black pepper. Bring the liquid to a boil, cover, turn down the heat and simmer for 30 – 40 minutes, or until the peppers are tender

Using a stick blender, blender, or food processor, purée the soup until it's smooth. Strain the soup with a Foley food mill or strainer to remove the tough pieces of pepper skin. Taste and add salt or freshly ground black pepper, as needed.

Ladle the soup into bowls and garnish with extra virgin olive oil, crème fraiche, or sour cream. Sprinkle with minced thyme and serve immediately.

Variation: Drizzle with a blender pesto of 2 Tbsp. fresh thyme, 2 large cloves garlic, 1/4 tsp. salt, and 1/4 cup olive oil. This is good drizzled directly into the soup, and is particularly attractive (and tasty) when used in combination with crème fraîche.

Pizzettes (Πιτσάκια)
Makes 40 2 1/4” mini-pizzas
Adapted from Giada’s Family Dinners (Crown Publishing Group 2006) via Tart Reform
Pizzettes are pizza dough cut into small circles and baked with a topping. I indented the dough before adding the toppings so they would stay on the pizzettes when the dough expands during baking. The oil is necessary at the end to bring out the full flavor of fresh basil. When I tried a basil topping without oil, the basil lost much of its flavor (the volatile oils dissipated when the cut basil hit the hot pizzettes). As with pizza, the topping for pizzettes is limited only by one’s imagination.

Dough:
1 cup warm water
1/2 tsp. sugar
1 tsp. yeast
2 – 2 1/2 cups all purpose flour
1 tsp. salt

Topping:
1/4 tsp. crushed red pepper flakes
1 1/2 cups shredded mozzarella
1 1/2 cups seeded and diced tomatoes, 1/2” dice
1/4 cup shredded fresh basil (basil chiffonade)
2 – 3 Tbsp. extra virgin olive oil
Salt

Make the Dough: Mix the water, sugar, and yeast in the bowl of a stand mixer. Let sit for 10 minutes. Using the mixer’s paddle attachment (or by hand), stir in the salt and enough flour to form a soft dough. Switch to the dough hook attachment. Knead on low speed for 5 minutes (or by hand), adding flour as necessary to prevent the dough from sticking to the bowl. Put the dough in an oiled bowl, cover with plastic wrap fixed to the bowl with a rubber band, cover with a dish towel, and let rise until doubled in size.

Make the Pizzettes: Preheat the oven to 425°F.

Roll out the dough until it is 1/4” thick. Using a 2” – 2 1/2” round cutter, cut out as many circles as you can and place 3/4” apart on parchment paper-lined baking sheets. Gather the remaining dough together, roll it out, and cut into circles. Use a glass (or other circular object) slightly smaller than the dough circles to indent their centers.

Sprinkle the dough rounds with crushed red pepper flakes, top with shredded mozzarella, and then with diced tomatoes. Bake for 10 – 12 minutes or until the cheese melts and starts to turn golden. If baking two sheets of pizzettes at one time, rotate the baking sheets after they've been in the oven 5 minutes.

While the pizzettes are baking, mix the basil and olive oil. As soon as the pizzettes come out of the oven, top each one with a little basil and olive oil. Sprinkle lightly with salt, and serve immediately.

Recipes: Artichoke, Tomato, and Olive Stew & Artichoke, Tomato and Olive Pizza (Αγκινάρες και Ντομάτες & Πίτσα με Αγκινάρες, Ντομάτες και Ελιές)

Riana Lagarde of Garlic Breath is one of my favorite food bloggers. She’s an American who lives in the south of France with her daughter and French husband.

Over the last few years, Riana became overwhelmed by the amount of belongings she had (or inherited), so determined not to buy anything for one year, except food. She quit shopping in 2007, and is still going strong. For January 2008, Riana is not even buying food, and instead is living off the contents of her freezer, cupboards, and garden.

Riana’s “slow year” has been fascinating to read about. She’s brewed walnut liquor, preserved tangerines, and made cheese. She’s cured olives, baked cherry pie in her woodstove, made lye, nixtamaled corn for hominy, and written about all of it in captivating detail.

Riana’s adventures made me think about how much we have and how little we truly need. As a New Year’s exercise, for the month of January, I decided to forego shopping except for essential food items (so far I’ve bought milk, eggs, yogurt, and onions). We get fresh fruit and vegetables every other week from our Full Circle Farm CSA box. For the rest, I’m relying on my freezers and pantry.

It’s been interesting; not spending money requires a surprising amount of discipline. It’s easier to buy what you want when you want it. It’s harder to figure out alternative ways to get things done. Not shopping has made me pay attention to minor ways I waste for the sake of convenience.

The best part of this month has been working through the food in my freezers. It’s forced me to plan ahead for meals; meat and fish need to be thawed, beans need to be soaked, and bread needs to be made. Instead of dashing to the store for last minute dinner ingredients, I’m using up what we already have.

My current goal is to see air in the refrigerator’s freezer before February. Every day or so I yank open the freezer door and pull out what comes easily to hand. I lie in bed at night thinking about how best to use what I’ve defrosted.

Two days ago a bag of frozen artichoke hearts rose to the top of the freezer’s heap. As I contemplated the artichokes, I knew whatever I made had to help warm my bones. For the last few days the weather has been bracingly cold, -5°F at my house this morning.

In the dark of the night, I decided to make Greek artichoke and tomato stew, spiced up with Aleppo pepper and slivered olives. The next day, when the stew was done, I found myself with extra dough from my siege of baguette baking. My mind jumped immediately to pizza.

I returned the stew to the burner and simmered it until the sauce reduced to a paste, the perfect consistency for pizza topping. Feta cheese and crushed oregano added the finishing touch to a great vegetarian pizza.

Whether you eat the artichokes, tomatoes, and olives as stew or pizza (or with cheese ravioli, which is how we ate the leftovers tonight), they are a wonderfully warming meal for yet another cold winter day.

Artichoke, Tomato and Olive Stew (Αγκινάρες και Ντομάτες με Ελιές)
Serves 2 - 3
Frozen artichoke hearts or artichoke quarters work well in braised recipes, especially when they are first lightly browned in olive oil to drive out excess moisture and bring up the flavor. Artichoke, Tomato and Olive Stew takes 30 - 45 minutes to make and is delicious with garlic roasted potatoes on the side. It is good served over pasta, or mixed with tortellini or ravioli. It may also be used to make Artichoke, Tomato, and Olive Pizza (see recipe below). The recipe can be made ahead and easily expanded to feed a crowd. An easy way to pit the olives is to lay them out on a cutting board and smash them with a meat mallet hard enough to loosen the pit but not so hard that you smash the pit into pieces. After smashing olives, the pits pop right out.

1/4 cup olive oil
12 ounces frozen artichoke hearts or quarters, thawed
Salt
Freshly ground black pepper
2 cups diced onions, 1/2” dice
1 Tbsp. minced garlic
1/2 tsp. Aleppo pepper or 1/4 tsp. crushed red pepper (optional)
1 Tbsp. dried thyme, crushed
2 cups, or 14.5-ounce can, diced tomatoes with their juices
3/4 cup dry white wine
1/4 cup pitted and slivered oil-cured or salt-cured black olives
1/4 cup minced parsley

In a sauté pan large enough to hold all the ingredients, heat 2 Tbsp. olive oil. Sauté the thawed artichoke hearts, lightly seasoned with salt and freshly ground black pepper, until they begin to brown. Remove the artichokes from the pan and reserve.

In the same pan, heat the remaining 2 Tbsp. olive oil. Sauté the onions, lightly seasoned with salt and freshly ground black pepper, until they soften and start to turn golden. Stir in the garlic, Aleppo pepper, and thyme and cook for 1 minute. Stir in the reserved artichokes, tomatoes, white wine, and olives and bring to a boil. Turn down the heat and simmer until the sauce begins to thicken, about 20 – 30 minutes. Taste and add salt or freshly ground black pepper, as needed. Stir in the parsley and serve with crusty bread and feta cheese.

Artichoke, Tomato, and Olive Pizza (Πίτσα με Αγκινάρες, Ντομάτες και Ελιές)Makes 1 15-16" pizza
The topping is identical to Artichoke, Tomato and Olive Stew (see recipe above), except the tomato sauce is thicker and feta cheese and oregano are included for added flavor. You can use leftover Artichoke, Tomato and Olive Stew to make pizza sauce by simmering the leftovers until the sauce is reduced to a thick paste. If you have leftover topping from making the pizza, thin it with a little water (or wine) and serve it as pasta sauce. Ladenia (a traditional Greek "pizza") dough makes a tasty, olive oil-based crust, but you can use any yeast dough for making pizza. Because I had some on hand, I used Old-Fashioned Baguette dough.

1 recipe Ladenia dough (see below), or 1 pound bread or pizza dough
1 recipe Artichoke, Tomato and Olive Stew (see above)
1/2 cup crumbled feta cheese (optional)
1/4 tsp. oregano

Ladenia dough:
1 cup warm water
2 1/4 tsp. dried yeast (1 packet)
1 tsp. salt
1/4 cup olive oil
2 3/4 – 3 1/4 cups all-purpose flour
Olive oil for oiling pan

Make the dough: Put the warm water in a large bowl and sprinkle it with dried yeast. Let sit for 10 minutes while the yeast begins to work. Mix in the salt and olive oil. Stir in the smaller amount of flour, and add enough of the remaining flour to form slightly sticky dough. Adding flour as necessary, knead the dough until it is smooth, elastic, and no longer sticky. (Kneading the dough in a stand mixer makes the task quick and easy.)

Liberally oil the bottom of a 15 - 16” round pan (or a 12” x 14” roasting pan) with olive oil. Start stretching the dough with your hands, and put it into the pan. Press the dough out until it fully covers the pan’s bottom. If some of the olive oil oozes onto the dough, use it to lightly oil the top. Cover the pan with a dish cloth or plastic wrap and set it aside to rise in a warm place until the dough has doubled in size (about 1 hour).

Make the topping: Follow the recipe for Artichoke, Tomato and Olive Stew (above), but simmer the stew until it is reduced to a thick paste, 40 – 45 minutes. Watch carefully near the end of the cooking time and stir regularly to prevent the topping from sticking to the pan and burning. Remove from the heat.

Make the pizza: Preheat the oven to 400°F.

When the dough has finished rising, use your fingertips to make little indentations all over it. Evenly spread the topping over the dough, making sure the artichokes are evenly distributed. (It’s better to have leftovers than to overload the dough with topping.) Sprinkle the feta over the topping and the crushed oregano over everything.

Bake for 40 – 50 minutes, or until the sides of the pizza are browned and the dough is cooked through.

Cut into pieces and serve warm, cold, or at room temperature.

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This is my entry for Hay Hay it's Donna Day: Pizza hosted this month by 80 Breakfasts.