This Za'atar Flatbread with Burrata recipe would be delicious as a meal or an appetizer, and bridges the road between Italy and the Middle East in a pretty unique way.
In the bowl of a stand mixer, combine 1/2 tablespoon of the olive oil, yeast, sugar, salt and 1 cup of warm water (115°F). Let the mixture sit for about 10 to 12 minutes (until it’s foamy).
Add the flours and chopped rosemary. Mix on slow speed. Switch to a dough hook and knead the dough for about 6 to 8 minutes (until smooth). Divide the dough into two balls. Place them on a floured baking sheet and cover with a sheet of lightly oiled plastic wrap. Allow the dough to rest for 2 to 3 hours or until it is nearly tripled in size.
Place a pizza stone on the lowest rack of the oven and heat your oven to 500°F. Place one ball of dough on a floured sheet of parchment paper. Use a rolling pin or your fingers to stretch it out to a 10 inch diameter. Work from the center and be careful not to stretch too thin. The center should be relatively thin; leave a 1 inch border of slightly thicker, puffier crust. Repeat with the second ball of dough.
Cover the pizza crusts with kitchen towels and allow to rest for 15 minutes. Brush both pizzas with olive oil (including the crust) and sprinkle each with 1 tablespoon of za'atar. Season with salt and pepper, to taste.
Transfer one of the pizzas, on the parchment paper, to the pizza stone. Bake for 8 to 10 minutes (until golden and puffy). Remove the pizza from the oven and carefully transfer it to a cutting board. Top with dollops of burrata and drizzle with more olive oil. Repeat with the second pizza.