A Unique Méditerranéen Pizza

It’s hard to remember when I first heard about Chef Zissie but I think it was on my friends Melinda’s Kitchen-Tested Blog back in December of 2012. But as is my style, when I see a good thing I just don’t forget it.

I met Zissie a few years later at KFWE and she told me she was planning to make aliyah. So we promised to meet up on this side of the pond when she arrived. We kept true to our word and met at a bagel shop in Beit Shemesh which was like a little lunch love fest and decided we just had to collaborate.

Over here we were already planning to shoot an Easy and Perfect Pizza Dough Recipe Video  at the request of one of our community members. At the same time we were in the throes of recipe development for Sabra Mediterranean Salads. So I threw Chef Zissie a curve ball and asked if she thought she could come up with an incredibly delicious, out-of-the-box, pizza topping featuring one of the Sabra Salads. I gave her a sample of each of the following fresh Mediterranean salads to try: Roasted Eggplant, Caponata, Babganoush, Grilled Eggplant, Moroccan Matbucha, Spanish Eggplant and Turkish Salad to get creative with. (Man do I love delegation!)

I just new Chef Zissie had it in her and boy she did not disappoint. But when she first sent me her idea I was like “WHAT?!” I questioned her on everything. “You picked Roasted Eggplant, not Turkish?” I asked “You want to go with Brie, not Feta?” I pushed “What about skipping the cheese altogether and doing a meat pizza?” I suggested. She said “no – this pizza is it!”

Well Chef Zissie was right. This is the most unexpected most divine, most beautiful marriage of flavors I have ever enJOYed on a pizza: smoky Roasted Eggplant, creamy brie, spicy jalapenos, refreshing mint and sweet peppery basil. Don’t trust me, I beg you, you absolutely MUST try it for yourself.

Watch and Learn.

Get the full recipe here.

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