Caspian Olive, Pomegranate & Angelica Topping

Name: Caspian Olive, Pomegranate & Angelica Topping
Cuisine: Iranian
Ingredients: 4 strands fresh oregano or ¼ teaspoon dried oregano; 1 cup chopped fresh mint or 1 teaspoon dried mint; 1 cup chopped fresh mint or 1 teaspoon dried mint; 4 cloves garlic, roasted, peeled and sliced; 2 cup mozzarella (shredded) or goat cheese (crumbled); 2 cup mozzarella (shredded) or goat cheese (crumbled); ¼ cup chopped fresh cilantro; 4 strands fresh oregano or ¼ teaspoon dried oregano; 4 teaspoons pomegranate paste*; ¼ cup fresh pomegranate seeds*(optional); 1 teaspoon chili flakes; ¼ teaspoon angelica powder*; ¼ teaspoon ground pepper; ½ teaspoon salt; ½ cup olive oil; ¼ pound (1 cup) green pitted olives; 1 cup walnuts, caramelized; ¼ cup grated Parmesan cheese; 1 large onion, peeled, thinly sliced and caramelized*

Preparation info

Difficulty
Easy

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

Caspian Olive Topping

½ cup olive oil
¼ cup grated Parmesan cheese
1

Asia
Iran
Main course
Southeast Asia
Vegetarian

Method

Prepare the dough per the master recipe for the Neapolitan Pizza and make four 8-inch disks. Prepare the olive oil, Parmesan cheese, onion, olives, caramelized walnuts, garlic, mint, cilantro, mozzarella, chili flakes, pomegranate seeds, salt and pepper topping for this recipe, divide into 4 and proceed with the master recipe for