|Grilled Chicken Shwarma & Fig Tapenade Pizza|
Created by Felice Bogus, 3rd place winner
This pizza has no tomato sauce or cheese and heavenly flavors. Adventurous eaters will love the combination of flavors in this Grilled Chicken Shwarma & Fig Tapenade Pizza recipe.
3 tablespoons olive oil, plus additional for crust
Whisk together olive oil, lemon juice, garlic, curry powder, cumin, coriander, and smoked paprika and pour into a resealable bag. Add chicken thighs, reseal bag, and marinate in the refrigerator for two hours or overnight, turning occasionally.
Preheat grill (or oven) to 450°F. Remove chicken from marinade and grill until done, about 8-10 min. Let cool slightly and cut into slices. Set aside.
Raise grill temperature to 500°F and place Emile Henry Pizza Stone inside to heat. Place figs in a food processor and process until roughly chopped. Add water and process into a paste. Add olives and pulse until blended. Add olive oil, garlic, and balsamic vinegar and pulse until smooth. Season to taste with salt and pepper.
Roll out dough and place onto a cornmeal dusted Pizza Peel**. Spread with fig tapenade and top with chicken shwarma. Sprinkle lightly with za’atar if desired and transfer to pizza stone.
Grill for 12-15 minutes.
Remove from grill and let cool slightly before serving.
Yield: Makes 6 slices
*Za’atar is a Middle Eastern spice mix made from thyme, sumac, sesame seeds and salt.
**Also called a pizza paddle. A flat, broad sheet of wood or metal with a handle used to slide breads and pizza onto a baking stone in the oven.
Recipes: Poultry, Pizza, Kosher