Make Ahead

Pizza Muhammara

May  3, 2010
Author Notes

Muhammara...How do I love thee? Let me count the ways.
On pita, in tabbouleh….just to lick….and on pizza! Consider this the middle eastern equivalent of Margherita! —Kitchen Butterfly

  • Serves 1 or 2 (depending on generosity)
  • Pizza Muhammara
  • 1 pita round (~20cm diameter) or Lavash (20 x 20cm)
  • 1/3 cup Muhammara (recipe below)
  • Pomegranate molasses, to taste
  • 100 g (Buffalo) Mozzarella Cheese
  • 30 tomato berries or 10 cherry tomatoes, quartered
  • Sprinkling of dried oregano, mixed with olive oil to drizzle
  • Muhammara
  • 2 slices of wholegrain bread (~ 70g), toasted
  • 80g flaked, raw walnuts
  • 2 red paprikas (bell peppers), blackened, skinned and deseeded
  • 2 cloves of (roasted/smoked) garlic (smashed)
  • 1 teaspoon paprika
  • 1 teaspoon Aleppo pepper (or cayenne)
  • 1 teaspoon dry roasted cumin seeds
  • 20ml (1 1/2 tablespoons) pomegranate molasses
  • 20ml olive oil
  • 2-3 tablespoons fresh lemon juice
  • Salt, to taste
In This Recipe
  1. Pizza Muhammara
  2. Preheat the oven to 230 deg C/475 deg F and set a baking stone (if you have one) onto a rack at the lowest rung of your oven. If you don't have a pizza stone, use a regular baking tray, turned upside down. Alternatively, put on your grill
  3. Using a pastry brush/spatula, spread the pita or lavash with the Muhammara, and drizzle with pomegranate molasses.
  4. Tear the mozzarella into pieces and scatter over the Muhammara. Finish off with the tomato berries or quartered cherry tomatoes and drizzle with the dried oregano olive oil
  5. Place in the oven or on the grill and cook for 8-10 minutes, or until the cheese is melted.
  6. Serve with a glass of mint tea!
  1. Muhammara
  2. Put the bread, walnuts, red peppers, garlic, paprika, chili, and cumin seeds in a food processor. Pulse, till the mixture breaks down, scooping the sides in.
  3. Follow with the pomegranate molasses, olive oil and lemon juice. If you feel you need more than what is specified in the recipe, by all means modify.
  4. Taste and season with salt to ensure you have a tasty dip.
  5. Store for up to a week in the refrigerator

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For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!