Za’atar Flat Bread topped with Guffanti Buffalo Mozzarella, Fresh Tomato, Cucumber & Mint

Za’atar Flat Bread topped with Guffanti Buffalo Mozzarella, Fresh Tomato, Cucumber & Mint



50 mins

Total cook time

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  • 1 – 8.5 oz ball Guffanti Buffalo Mozzarella
  • 2 – 8 oz balls Neapolitan pizza dough
  • 3 oz (6 Tbsp) extra virgin olive oil, divided
  • 4 Tbsp za’atar spice blend, plus a little extra for sprinkling
  • 8 oz assorted heirloom cherry tomatoes, halved (1/4’d if large)
  • 5 oz cucumber, ½” dice
  • 1 Tbsp thinly sliced fresh mint
  • Kosher salt to taste
  • Black pepper to taste

Cooking Instructions

Step 1

Preheat oven to 550F with pizza stone or steel (or an upside-down heavy aluminum ½ sheet pan) on the lowest rack for at least 45 minutes.

Step 2

In a small bowl, stir together 4 Tbsp of the za’atar with ¼ C (4 Tbsp) extra virgin olive oil. Set aside.

Step 3

Drain the buffalo mozzarella. Cut the ball in half, then roughly cut each half into pieces about ½- ¾” and place onto a shallow plate to allow excess whey to drain.

Step 4

Combine the cut tomatoes and diced cucumber in a bowl and season with ¼” kosher salt and black pepper to taste.

Step 5

Work with 1 ball of dough at a time. Stretch the dough into 12-14” circle on a well-floured counter. Transfer dough onto a piece of parchment paper and top with half of the za’atar/oil mixture, spreading it to an even layer over the entire surface of the dough. Slide a pizza peel under the parchment and slide the flatbread onto the preheated stone. Cook for about 2 minutes until bubbly and starting to brown. Slip the parchment out from under the bread and rotate if needed for even browning (use a skewer to pop any large bubbles). When golden all around, transfer to a cooling rack. Immediately top with half of the mozzarella pieces, leaving any liquid behind. Repeat with remaining dough/za’atar and cheese.

Step 6

When ready to serve, drain the cucumber/tomatoes (discarding liquid) then dress with remaining olive oil, mint, and a sprinkle of fresh za’atar. Top each warm flatbread with half of the tomato mixture and serve immediately.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.