Take about an orange size ball of dough from your fabulous master dough sitting in the fridge and roll it out on a floured surface, rotating and dusting with flour if needed until a pizza shape is reached.
This is where I place the pizza base on a sheet of baking paper then roll out another one, which I can usually squeeze onto the same baking sheet. I then make another two for a second tray.
Once your pizza bases are rolled out, put your toppings on. We like roasted garlic, babaganoush, cheddar cheese, tomato and olives as well as Za’Atar and a thoughtful combination of anything left over in the fridge. For the Za’Atar or as some would know it, Dukkah, just mix some with olive oil and smear it over the base before baking.
Remember that pizza is not just for lunch or dinner. A nice breakfast or brunch of Za’Atar pizza with labne smeared on top and fresh cucumber and tomato is lovely.
Bake your pizzas in a preheated oven at 210 degrees celsius on preheated trays. I put my trays in the oven to preheat while I’m putting the toppings on. Then I carefully transfer the pizzas to the hot tray by gently pulling the baking sheet onto the tray (does that make sense). Bake for about 15 minutes depending on how thick your base is and how crispy you like your pizza.
Garnish with fresh herbs of salad greens like spinach or rocket and a drizzle of olive oil and maybe a squeeze of lemon.