|My Jordanian presents: 2 za'atars, tea, thyme, sage and saffron|
So we made lamb (Trader Joe's Seasoned Frenched Rack of Lamb- already marinated, all you have to do is defrost and pop in the oven, cheating I know but great for fancy nights you don't have a lot of time), mashed fingerling potatoes, the roasted brussel sprouts with bacon and homemade pizza bianca topped with the 2 types of za'atar. With a nice cote de rhone, all of us sitting around my table, eating and enjoying and staying warm, it was bright spot in the dreary dead of winter.
|It's kind of like a really fluffy pita|
3. Heat oven to 500. Put dough on a lightly floured pizza stone or baking sheet. I use a low sided Le Creuset braiser (the same I used for the pizza). Dimple dough by pressing it down with your fingertips and work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch.
4. Drizzle with remaining olive oil, salt and za'atar. Bake for 12-15 minutes until golden brown on the top and serve immediately.