One 14 inch pizza crust
1-5.5 oz can tomato paste
2 large tomatoes, sliced thinly
1 fresh yellow pepper, thinly sliced OR 3 yellow peppers roasted
1/2 bunch parsley, chopped fine
6-8 stalks fresh mint, chopped (approx 2 tbsp)
2 tbsp garlic, minced
150 grams feta cheese
1/3 cup sliced green Sicilian olives
1/3 cup sliced black olives
2 tbsp water
1 tbsp olive oil
2-3 tsp Arabian Baharat
Preheat oven to 275 degrees. Slice the tomatoes into thin slices and place on an oiled cookie sheet. Slide into the oven and leave for 30-45 minutes, until the tomatoes have lost a little bit of their juice.
In a small bowl, combine the can of tomato paste with the Arabian Baharat, 2 Tbsp. water and 1 Tbsp. olive oil. Mix well. To add a bit of sweetness at this point half a teaspoon of granulated sugar can be added (optional).
Spread the tomato paste mixture evenly over the prepared crust. With a spatula, carefully remove the tomato slices from the sheet and transfer to the tomato sauce in an artful manner, covering the entire pizza area. Sprinkle the minced garlic on top.
Place the peppers (either fresh rings or roasted halves) over the tomatoes and garlic, following with an even sprinkling of parsley and feta cheese.
Arrange the green and black olives over top, alternating colors and finish with a final sprinkle of fresh mint.
Place in a 375 degree oven and bake for 30-40 minutes until bubbling and ready to eat. Cool slightly before serving.