Egg, spinach and pecorino pizza

Preparation info
  • Serves


    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

This started off as a take on manakish, a Levantine flatbread topped with za’atar and often also containing halloumi-style cheese or minced lamb. My version is so far removed from the original that it doesn’t warrant the use of the name. Still, the za’atar and sumac give this ‘pizza’ an earthy Middle Eastern kick, reminiscent of the aromas coming from bread stalls in East Jerusalem. (For information on za’atar and sumac, see Fried butterbeans with feta,