Soujouk Pizza

4-6 Oz Sliced Soujouk
6 Oz Shredded Mozzarella
1/4 Cup Tomatoes, Sliced
1/4 Cup Red Onion, Sliced
1/4 Cup Fresh Basil
1/2 Cup Pizza Sauce
1 Clove of Garlic, Minced
2 Tablespoons Extra Virgin Olive Oil
Fresh Pizza Dough (or Store Bought)

Pizza Dough:
1 Teaspoon Active Live Yeast
2 1/2 Cups Flour
1 Tablespoon Honey(or 2 Teaspoons Sugar)
1 Teaspoon Salt
1 1/2 Cups Warm Water


Dissolve yeast in water and honey. Let sit for 5-10 min. Next, add 1 cup flour stir, add salt, then the rest of the flour. Mix till dough forms. Knead 5-10 minutes. Place in lightly oiled bowl and spray top with water. Cover with cloth and let rise 2 hours or when doubled in size. After, punch down and divide into 4 equal pieces. Roll into balls and flatten on a lightly floured surface. (If using store-bought, follow instructions on package) Brush crust with oil and garlic. Next spread pizza sauce, top with cheese, Soujouk, tomatoes, bell peppers, onions, and basil. Cook for 5-7 min in a preheated oven at 450 degrees.



Soujouk Sandwich

Sandwich Bread
6 oz Sliced Soujouk
6 oz Sliced Provolone
Red Onion, Sliced
Tomatoes, Sliced
Hummus (or Mayonnaise)

Tip – If you are packing these sandwiches to be enjoyed later, layer in this order: Bread, hummus, cheese, tomatoes, onion, Soujouk, lettuce, hummus, then bread.


Bastirma & Figs Hors d’oeuvres


  • 9 Slices of Bastirma
  • 6 Figs (Fresh or Dried*), Sliced in Half
  • 3 Rounded Tablespoons of Labneh
  • 3 Tablespoons Sliced Sun-dried Tomatoes
  • A Handful of Colorful Mini Heirloom Tomatoes, Sliced
  • Pinch of Paprika
  • Fresh Ground Pepper to Taste
  • Basil and Dill for Garnish

*If using dried figs, soak in water till plump


  • 3 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Honey
  • 1/2 Teaspoon Orange Zest
  • 1/2 Lemon Juice
  • 1 Teaspoon Dijon Mustard
  • 1 Clove Garlic, Minced Fine


Mix all ingredients in dressing and put aside. Next, plate the Bastirma in 3 sections with 3 slices each. Add 1 tablespoon of labneh to each section. Next, add sliced figs and sun-dried tomatoes to each section. Sprinkle labneh with paprika and garnish with basil and dill. Add fresh ground pepper to taste. Finally, take a spoon and drizzle some dressing over the dish.