This pizza is made with Lebanese Markouk, a super-thin flatbread that makes an ultra-crispy crust! It’s topped with classic Middle Eastern toppings like feta cheese, za’atar, and kalamata olives. After just 10 minutes in the oven, this pizza will be in your mouth faster than you can say, “Pizza Friday!”
Happy Friday, my fellow food explorers! Wow, that was a lot of F’s.
Anyway, today I present to you a culinary lovechild. Middle Eastern ingredients as a pizza. We’ve got your:
✨ Crumbled Feta
✨ Kalamata Olives
✨ Za’atar
✨ Pickled Red Onions
✨ Parsley
And a fried egg to make it look extra fancy.
But what really takes this recipe to the next level is an insanely thin Lebanese flatbread called Markouk. Learn ALLLL about it right here.
Pita bread would work if you like a thicker crust. But I don’t think I can go back after trying the THINNEST PIZZA CRUST EVER. It bakes into a light and crispy crust, perfect for any of your favorite pizza toppings. You could probably have two full Markouk pizzas and still not get full.
This miracle Markouk pizza recipe is quicker, easier, and thinner than a homemade pizza. So if this sounds like something up your alley, then scroll on down.
Tess 🧡
What is Markouk?
Markouk is a paper-thin Middle Eastern flatbread made with a combination of different flours, salt, and water. It’s a light and delicate bread roughly the size of a pillowcase and can reach up to 2 feet in diameter! Markouk is often compared to pita, but it’s actually more similar to a tortilla because it’s best eaten as a wrap. With origins in Syria and Lebanon, it’s delicious fresh from the bakery.
Markouk Pizza Toppings
You can get creative with various toppings. Add these before baking:
🌱 Pesto and cooked Sausage
🥒 Sliced Zucchini and Ricotta
🫑 Roasted Bell Peppers and Sautéed Mushrooms
🥫 Pepperoni & Fresh Mozzarella (for the purists)
Recipe Review
What Worked:
- The crust. So thin, so crispy, and so flaky. I’ve used tortillas and pita as last-minute homemade pizza crusts before, but this one is different. Just one slice could be a fun appetizer.
- Easy, quick, and versatile. All you really need is tomato sauce and Markouk. The rest is up to you and your kitchen creativity. And because the crust is so thin, it takes just minutes to crisp up in the oven.
Suggested Tweaks:
- Go light on the sauce. So the crust doesn’t wilt unless you like that?
- Fold the Markouk in different ways. For a thicker crust (but smaller pizza), fold it some more. I wanted a rustic-looking crust, so I kind of fiddled with it. But you can also fold it into a nice square.
More Adventures with Pizza
‘Nduja Tart with Mushrooms, Peppers, and Onion
Markouk Pizza
Ingredients
- 1 markouk
- olive oil for brushing
- ¾ cup pizza sauce
- 1 egg
Toppings
- Kalamata olives sliced
- crumbled feta
- za'atar
- fresh herbs like parsley, cilantro, or basil
- pickled red onion
Instructions
- ASSEMBLE THE PIZZA: Open the markouk and fold it in half. Place on a baking sheet, and brush all over the top and bottom with olive oil. Spread with the pizza sauce, then crack the egg in the middle.
- BAKE THE PIZZA: Bake at 400F for about 8 to 10 minutes, until the markouk is crispy and the egg is cooked.
- TOP THE PIZZA: Top with kalamata olives and crumble with feta. Sprinkle with za'atar and fresh herbs. Slice and serve immediately.
Notes
Variations
Purple Shiso Variation: Make a margarita Markouk pizza, but instead of basil leaves, garnish with shiso!
Goat Cheese Variation: While mozzarella is the go-to for pizza, change it up with some pungent horseradish goat cheese. It would pair nicely with toppings like sautéed leeks, steamed broccoli, or prosciutto.
Vegan Variation: Omit the egg and feta (duh). Sub it up with your favorite substitutes.
Did you make Markouk Pizza? Let me know how it turned out and leave a comment below!