How to make it

  • Pat the chicken dry. Rub olive oil on all sides and season with salt and pepper. Generously sprinkle za'atar and sumac all over the chicken. Bake at 375 F for 20 minutes until the meat is fully cooked. Let cool enough to handle. Shred the cooked chicken and set aside.
  • Meanwhile, saute the onion and bell pepper until soft. Season with salt and pepper. Sprinkle the dried mint over the mixture and saute for a couple of minutes. Remove from heat and toss the shredded chicken in the mixture.
  • Divide the dough into three parts. Roll out into a thin circle. Place a third of the chicken mixture off center and fold the dough over into a semi circle. Crimp the edges and brush the dough with egg wash.
  • Bake at 450 F for 15-20 minutes until golden brown. Serve with Homemade Marinara sauce.
  • Homemade Marinara sauce:
  • Heat the oil and saute the onions and garlic until soft. Season with salt and pepper. Add the crushed tomatoes, fennel and the dried herbs. Cook covered for 5 minutes. Add stock and bring to a boil and then lower to a simmer for 10 minutes. Stir in the basil. Serve with hot pockets of used for pizza base.

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