Lebanese Pizza with Macadamia Cheese
This Lebanese Pizza with Macadamia Cheese is a unique take on a popular Lebanese breakfast pizza.
Preheat your oven to 185°C/360°F/gas mark 4.
Put all the herbs, salt and oil together in a bowl and combine.
Place the tortillas on a bench and put 1 tablespoon of the herb mix onto each tortilla and using the back of a spoon spread the mixture across the base. I have to really scrape to get the mix to spread because I don’t want to add any extra oil. It takes a minute or 2 but you get there. Scatter the cherry tomato halves onto the tortillas and set aside.
Make the macadamia cheese as per below then using a spoon put teaspoons of “cheese” onto your bases and place the tortillas in the oven for about 5 minutes or so until they start to get a little crispy and colour slightly.
Dribble some olive oil and squeeze some fresh lemon juice over the top and cover with the fresh mint leaves.
For the Macadamia Cheese, simply blend all the ingredients together.
“This is my take on a popular Lebanese breakfast pizza. It’s the easiest and most rewarding dish, packed with flavour and has a lot of my favourite ingredients. I was going to make a cashew cheese but didn’t have any cashews in the pantry so just used macadamias instead and it worked beautifully.
Can be made gluten free if you use a gluten free base but as always check every ingredient listed as well.”
Recipe courtesy of The Kind Cook
Image © The Kind Cook