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If you’ve always wondered what it might be like to turn a Greek mezze platter into a pizza, this recipe answers that question. And spoiler alert: It’s delicious. The mezze, or Mediterranean platter, can be both vegetarian or meat-based, and usually has popular tapas-style items like falafel, hummus, feta cheese,...
Method
Preheat your oven for 20 minutes, bringing the baking stone to a temperature between 450 °C to 500 °C (850 °F to 950 °F). You can check the temperature using an infrared thermometer. Prep your toppings while the oven is heating up.
Place your dough ball on a lightly-floured work surface. Push the air from the centre out to the edge using your fingers. Stretch the dough out into a 12-inch (30-centimetre) round. You can leave your stretched pizza base on the counter, or transfer it to a lightly-floured peel.
Top your base with about 21 grams of labneh, spreading it in a thin layer and leaving room for a 1-inch crust.
Follow with the sliced meatballs, crumbled feta cheese, cherry tomatoes, olives, and red onion.
Finish topping your pizza with a light drizzle of olive oil.
Cook your pizza for 60 to 90 seconds, turning it every 20 seconds for an even bake.
Top your cooked pizza with another drizzle of olive oil. Garnish with a few leaves of fresh mint and dill. Zest half of one lemon over the top.
Slice, serve and enjoy!
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