Man’oushé with za’atar and with spinach and cheese



Pizzas or man’oushé (in Lebanon) and me have had a convoluted history.  To me, a good pizza is all about the base.  For years, I have been trying to make the perfect pizza base:  it needs to have bite, be thin and crisp and, ideally, a little charred in places.  A big call for a domestic oven. Continue reading