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Street Food

Pizza Libiya (Libyan-Style Street Pizza)

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25 min (plus 1hr proofing)
Prep
20 min
Cook

Ingredients

  • 500 g (4 cups) bread flour
  • 7 g (2.25 tsp) instant yeast
  • 1 tsp sugar
  • 1.5 tsp salt
  • 2 tbsp olive oil
  • 300 ml (1.25 cups) warm water
  • 200 g (0.75 cup) tomato sauce
  • 150 g (5 oz) canned tuna, drained
  • 1 green bell pepper, sliced
  • 1 small onion, thinly sliced
  • 50 g (0.33 cup) black olives, sliced
  • 1 tsp harissa or chili paste
  • 150 g (1.5 cups) shredded mozzarella or a local white cheese

Method

  1. Combine flour, yeast, sugar and salt in a bowl.
  2. Add olive oil and warm water, mixing to form a soft dough.
  3. Knead for 8-10 minutes until smooth, then cover and let rise for 1 hour until doubled.
  4. Preheat the oven to 220C (425F) and lightly oil a baking tray.
  5. Stretch or roll the dough out to fit the tray, forming a thick, rustic base, and transfer it to the tray.
  6. Spread the tomato sauce evenly over the dough, then stir the harissa into a couple tablespoons of the sauce if extra heat is desired and dot it over the top.
  7. Scatter flaked tuna, sliced pepper, onion and olives over the sauce.
  8. Top generously with shredded cheese.
  9. Bake for 18-22 minutes until the crust is golden and the cheese is melted and bubbling.
  10. Slice into squares, as is customary for street-style serving, and serve hot.

Introduction: A legacy of Libya's period under Italian colonial administration, pizza has been thoroughly adopted into Libyan street food culture, especially in Tripoli, where thick-based pizzas topped with tuna, olives, harissa and local spices are sold from small storefronts and stalls.

Cultural Background: A legacy of Libya's period under Italian colonial administration, pizza has been thoroughly adopted into Libyan street food culture, especially in Tripoli, where thick-based pizzas topped with tuna, olives, harissa and local spices are sold from small storefronts and stalls. It represents a distinctly Libyan fusion of Mediterranean and North African tastes.

Tips: A thicker, bread-like base is typical of the Libyan street style, distinct from thin Neapolitan crusts. Cutting into squares rather than wedges is the traditional street-vendor presentation.

Variations: A meat version replaces tuna with spiced minced beef or merguez-style sausage slices.

Storage: Refrigerate leftover slices in an airtight container for up to 2 days.

Reheating: Reheat in an oven at 190C (375F) for 8-10 minutes to re-crisp the base; avoid microwaving as it softens the crust.

FAQs:

Q: Why is Libyan pizza thicker than Italian pizza?

A: The street-style base reflects local taste preferences developed over decades since Italian colonial-era introduction, favoring a heartier bite.

Q: Can I make this vegetarian?

A: Yes, simply omit the tuna and add extra vegetables such as mushrooms or artichoke.

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