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Submitted by Toby Sitorsky This is a Middle Eastern twist on the popular shredded beef pizza! The flavor of the chicken really comes together with the chummus and olives to give it that authentic Mediterranean taste. Delicious and easy to make this pizza will be enjoyed by all!
2 store-bought pizza boards or any pizza dough
2 pounds of chicken cutlets
1 small eggplant, diced into small pieces
1 medium onion
1/4 cup oil, for sautéing
1/4 cup water
1/2 cup of sliced olives
1/4 cup crispy fried onions
1/2 cup chummus
techina, for drizzling
1 teaspoon kosher salt
1 and 1/2 teaspoons Zaatar
1 teaspoon cumin
1/2 teaspoon chili
1 garlic cube
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon garlic powder
dash of black pepper
1/3 cup olive oil
Combine all chicken marinade ingredients and marinate chicken for 30 minutes or up to two hours.
Preheat oven to 375 degrees Fahrenheit.
Mix 1/3 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoons garlic powder together. Pour over the eggplant and toss to coat the pieces well.
Roast eggplant for 35 minutes.
Next, place chicken in a pan and cover with 1/4 cup water. Bake covered for 35-40 minutes.
Sauté the onion in oil and set aside.
Remove the chicken from the pan and shred using two forks. Combine the chicken with the fried onions, olives and eggplant.
Spread chummus on the pizza boards, top with the chicken and sprinkle on some crispy fried onions. Finally drizzle on techina.
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