All images & content are copyright protected. DO NOT use images without prior permission. To republish recipe, link back and use proper attribution such as “adapted from HeDoesXrayIDoFood.com”. Thank you.
These fresh, healthy, and oh-so-flavorful “pizzas” are an easy sunny day meal that looks impressive while secretly being so simple to make. Salty Kalamata Tapenade compliments perfectly tangy Za’atar with creamy labneh.
What is labne/labna?
Karoun Dairies describes it as “a thick & creamy yogurt cheese and a healthier alternative to regular cream cheese. It is rich enough to be used as a substitute for sour cream.” I describe as a rich, smooth, decadent health-food. Yes, I said health food.
A Rich, Decadent Health-Food
This well strained yogurt still retains the pro-biotics and tanginess, while being low in fat and carbohydrates. In a mere two tablespoons, it offers around 3g of muscle building protein. Using it as a marinade base for chicken guarantees you tender, flavorful kabobs or shawarma. Still have some leftover? It makes a great dipping sauce to go with my Buffalo “Winged” Cauliflower- The Easiest version you’ll find.
Many grocery stores now carry it, but you’ll probably have to ask someone who works there to point it out to you. (Its always in the most random place!) Whole Foods Markets have it, as well as Middle Eastern Grocery Stores. If you aren’t able to find it, you can substitute Neufchâtel cream cheese, or plain Greek yogurt… but it won’t be quite the same.
What’s your favorite use for Labna? I’d love to hear your ideas! Comment below.
If you live here in Chicago, Sultan’s Market on North Ave. carries it!
Light & Fresh: Za’atar Pizzas with Labna/Labneh
Ingredients (per pizza):
- 1 pita
- 1 tbsp Labna
- 1.5 tsp Za’atar
- 1 tbsp Kalamata Tapenade with Sumac
- 1/4 cup tomato, seeded and 1″ dice
- 1 tsp minced flat leaf parsley
- 1 tsp quality extra virgin olive oil
- Spread the tbsp of Labna over top of pita
- Sprinkle the 1.5 tsp of Za’atar over top Labna
- Using a piping bag, or sandwich bag with the tip snipped off, pipe 1 tbsp of Kalamata Tapenade evenly over pita
- Sprinkle with tomatoes and parsley
- Drizzle 1 tsp of olive oil over pita