Oh, you’re in for a treat with this Labneh & Herb Pizza! It’s my go-to when I want something fresh, tangy, and ridiculously easy to throw together. Growing up, my Lebanese aunt would whip this up for impromptu family gatherings—the smell of garlicky labneh and fresh herbs still takes me right back to her sunlit kitchen. The magic lies in that thick, creamy labneh (Levantine yogurt cheese) spread over crisp dough, topped with just-picked herbs and a drizzle of olive oil. It’s traditional Levantine comfort food at its simplest, ready in under 30 minutes—perfect for those “I need dinner NOW” nights. Trust me, once you try this combo of cool yogurt cheese and vibrant herbs, you’ll wonder why all pizzas aren’t this deliciously light.
Why You’ll Love This Labneh & Herb Pizza
This isn’t just another pizza—it’s a flavor explosion that’ll make your taste buds dance! Here’s why it’s my weeknight hero:
- Lightning fast: From fridge to table in 25 minutes flat (yes, I’ve timed it!)
- Herb heaven: That fresh mint and parsley combo? Absolute magic against the creamy labneh
- Tangy twist: Labneh gives it that irresistible cool-yet-savory vibe regular cheese just can’t match
- No food coma: Lighter than traditional pizza but just as satisfying—perfect for summer nights
Seriously, it’s like sunshine on a baking sheet.
Ingredients for Labneh & Herb Pizza
Grab these simple ingredients—I promise your pantry probably has half of them already! The beauty of this pizza is how few components create such big flavor:
- The base: 1 pre-made pizza dough (or homemade if you’re feeling fancy)
- The star: 1 cup labneh (Levantine yogurt cheese—thick is best!)
- The flavor boosters: 2 tbsp olive oil, 1 clove garlic (minced), 1/2 tsp each salt & black pepper
- The fresh kick: 1/4 cup each fresh mint and parsley, chopped
- The toppings: 1/2 cup cherry tomatoes (halved), 1/4 cup black olives (sliced), 1/4 tsp chili flakes (optional)
See? Nothing fussy—just good stuff waiting to become pizza magic.
Ingredient Notes & Substitutions
No labneh? No panic! Thick Greek yogurt works in a pinch (just strain it in cheesecloth for an hour). Fresh herbs are non-negotiable though—dried just won’t give that vibrant punch. Hate olives? Try capers or skip ’em entirely. The tomatoes add juicy sweetness, but roasted red peppers make a killer swap when tomatoes aren’t in season. This recipe’s like your favorite jeans—easily adjustable but always comfortable.
Equipment You’ll Need
Let’s keep this simple—you don’t need fancy gadgets for labneh pizza magic! Here’s what I always grab:
- Baking sheet: My trusty old rimmed half-sheet pan works perfectly
- Rolling pin: For getting that dough just-right thin (or use a wine bottle in a pinch!)
- Mixing bowl: Any medium-sized bowl for blending labneh and garlic
Bonus pro move: If you’ve got a pizza stone, throw it in the oven while preheating for an extra-crispy crust. But honestly? A regular pan makes me just as happy when that herby, tangy goodness hits my plate.
How to Make Labneh & Herb Pizza
Okay, let’s get our hands doughy! This comes together so fast you’ll barely have time to pour yourself a drink (but do that first—you deserve it). Here’s exactly how I make it:
- Blast that oven: Crank it to 450°F (230°C)—hotter is better for that perfect crispy crust.
- Roll with it: Stretch your dough on a baking sheet (no need for perfection—rustic is charming!).
- Whip up the magic: Mix labneh with minced garlic, salt, and pepper until smooth. Taste! Need more garlic? Go wild.
- Spread the love: Dollop that creamy labneh all over the dough, leaving just a tiny border for crunch.
- Drizzle & top: Olive oil first, then scatter tomatoes, olives, and chili flakes if you like heat.
- Bake to golden glory: 12-15 minutes until the edges puff up and turn golden-brown.
- Herb shower: Toss fresh mint and parsley over the hot pizza—the heat wakes up their oils.
- Slice & devour: Cut while warm and watch how fast it disappears!
Tips for Perfect Labneh Pizza
Want that flawless pizza every time? My hard-learned tricks:
- Drain that labneh: If it’s watery, strain it in cheesecloth for 30 minutes first—soggy crust is sad crust.
- Spice wisely: Chili flakes vary wildly—start with a pinch and add more after baking if needed.
- Fresh herbs only: Add them AFTER baking so they stay bright and don’t burn.
- Serve immediately: This pizza’s best straight from the oven when the crust is still crackly!
Serving Suggestions for Labneh & Herb Pizza
This pizza shines brightest when kept simple! I love pairing it with a lemony arugula salad—the peppery greens balance the creamy labneh perfectly. Right before serving, drizzle with your fanciest olive oil and maybe a sprinkle of lemon zest for extra zing. Want heartier? Add warm pita wedges on the side for dipping into any leftover labneh. Pure Levantine bliss! If you are looking for a great side salad recipe, check out this roasted Brussels sprouts salad idea.
Storage & Reheating Instructions
Okay, let’s be real—leftovers rarely happen with this pizza in my house! But if you somehow resist eating it all (how?!), here’s the trick: Store slices in an airtight container with parchment between layers for up to 2 days. When reheating, skip the microwave—toss ’em straight on a baking sheet at 350°F for 5 minutes to bring back that glorious crispness. The herbs might lose some brightness, but the flavors actually deepen beautifully overnight. My midnight snack secret? A quick reheat with an extra sprinkle of fresh mint! For more quick dinner ideas, see this taco pizza recipe.
Labneh & Herb Pizza Nutritional Information
Now, I’m no nutritionist, but I do love knowing what’s going into my food! These estimates are based on standard ingredients—your exact numbers might dance around a bit depending on brands and how generously you drizzle that olive oil (no judgment here). Per glorious slice (that’s 1/4 of the pizza):
- Calories: About 280 – light enough for seconds!
- Fat: 12g (mostly the good kind from olive oil and labneh)
- Carbs: 35g (thank that delicious dough)
- Protein: 8g (labneh’s secret superpower)
Remember—these numbers are friends, not food police. What really matters is how happy this pizza makes your taste buds! If you are interested in learning more about the traditional origins of yogurt cheese, you can check out resources on yogurt cheese production.
Frequently Asked Questions
Can I use Greek yogurt instead of labneh?
Absolutely! Just strain regular Greek yogurt in cheesecloth for 1-2 hours to thicken it up. The texture won’t be quite as luxuriously thick as labneh, but it’ll still give you that tangy kick we love in this Levantine pizza.
How do I prevent a soggy crust?
Two secrets: First, make sure your labneh isn’t watery (give it an extra strain if needed). Second, don’t overload toppings—those juicy tomatoes release moisture as they bake. A hot oven (450°F minimum!) is your best friend for crispiness.
Can I add meat toppings?
Of course! While traditional labneh pizza keeps it veggie, I’ve tossed on leftover grilled chicken or lamb with amazing results. Just pre-cook any meat and add sparingly so you don’t overpower the delicate yogurt cheese flavor.
Try this recipe and share your twist in the comments!
Print
25-Minute Labneh & Herb Pizza: Tangy Levantine Bliss
- Total Time: 25 mins
- Yield: 1 medium pizza (4 servings)
- Diet: Vegetarian
Description
A fresh and tangy Levantine-inspired pizza with labneh, herbs, and simple toppings for a quick and delicious meal.
Ingredients
- 1 pre-made pizza dough (or homemade)
- 1 cup labneh (Levantine yogurt cheese)
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp chili flakes (optional)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup black olives, sliced
Instructions
- Preheat oven to 450°F (230°C).
- Roll out pizza dough on a baking sheet.
- Mix labneh with minced garlic, salt, and pepper, then spread evenly over the dough.
- Drizzle with olive oil.
- Top with cherry tomatoes, olives, and chili flakes if using.
- Bake for 12-15 minutes until crust is golden.
- Remove from oven and sprinkle with fresh mint and parsley.
- Slice and serve immediately.
Notes
- Use thick labneh for best results.
- If labneh is not available, substitute with strained Greek yogurt.
- Add a squeeze of lemon for extra tang if desired.
- Pair with a simple salad for a complete meal.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Levantine