We finally whipped up MaryJo’s Mediterranean Tahini Pizza with a few tweaks to get it just right for you! We also slightly adapted Andrea Bemis’ Roasted Cauliflower & Za’atar Pizza with a Sumac Tahini Spread. Both recipes can be found below. Bon Appetit!

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Mediterranean Pizza
  1. In a blender or food processor, prepare the tahini sauce. Combine 1 heaping cup of Soom Tahini, half a head of peeled garlic, juice from 2 lemons, 1/3 tsp cayenne pepper, and 1/2 cup and 2 tbsp ice water. Mix until incorporated.
  2. Preheat oven to 450F.
  3. Coat 2 lbs summer zucchini (sliced into approximately 1/8 of an inch) with 1/4 cup to 1/3 cup extra virgin olive oil. Sprinkle generously with kosher salt and cracked black pepper. Roast for 20 minutes.
  4. Coarsely dice 1 large red onion. Take 2-3 tbsp extra virgin olive oil and heat in a cast iron skillet or a heavy bottom skillet. Cook until charred (partially blackened).
  5. Wash 1 bundle swiss chard thoroughly. Roughly tear into pieces and set to the side.
  6. Line up 3 10″ pizza crusts. Spread 1/2 cup of tahini sauce on each pizza. Tear the swiss chard further into bite size pieces and lay as bed for the additional toppings.
  7. Cover generously with charred onions and zucchini. Sprinkle pizza with 5oz crumbled feta cheese and 1 cup shredded mozzarella.
  8. Cook the pizzas at 475 F for 10-12 minutes.
Roasted Cauliflower Pizza
  1. In a blender or food processor, prepare the tahini sauce. Combine 1 heaping cup of Soom Tahini, half a head of peeled garlic, juice from 2 lemons, 1/3 tsp cayenne pepper, and 1/2 cup and 2 tbsp ice water. Mix until incorporated.
  2. Preheat oven to 400F.
  3. Toss 1 small head of cauliflower (broken into small florets) and 1 thinly sliced large red onion with 2 tbsp olive oil, a hefty pinch of kosher salt and 2 tbsp za’atar and place on a rimmed baking sheet. Roast for 25 minutes or until golden brown and tender. Remove from oven and set aside to cool.
  4. Increase the oven temperature to 475F.
  5. Line up 3 10″ pizza crusts. Spread 1/2 cup of tahini sauce on each pizza.
  6. Layer on the roasted veggies followed by 2 cups shredded mozzarella.
  7. Sprinkle with additional za’atar (if desired).
  8. Bake for 12-15 minutes or until the crust is golden brown and crisp.
  9. Remove from oven and sprinkle with 1/3 cup parsley while the pizza is warm.
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