Marrakesh Pizza
Arugula, black olives and tomatoes come together in this pizza, fragrant with paprika and cumin and cooked in a pan.
2 hr · Serves 4 · Takes some skill
Ingredients
Serving
Filling
Method
Start cooking mode- Prep 30 min · Cook 90 min · 120 min total
- hard
- 1
Place 2/3 cup warm water in a small bowl, stir in teh sugar and then sprinkle with the yeast. Stir once or twice then set aside in a warm place for about 10 minutes till frothy.
- 2
Meanwhile, make the filling. Mix together the onion, tomatoes, chopped parsley, chopped cilantro, paprika, cumin, butter and cheese. Season with salt and set aside.
- 3
In a large bowl, mix together the flour and 2 t salt. Add the yeast mixture and enough warm water to make a fairly soft dough - about one cup.
- 4
Knead the mixture into a ball and then knead on a floured work surface for 10-12 minutes till the dough is firm and elastic.
- 5
Divide the dough into four pieces and roll each into an 8x12 inch rectangle. Spread the filling down the center of each rectangle, then fold into thirds, making a rectangle 8x4 inches.
- 6
Roll out the dough again, till it is the same size as before and again fold into thirds, to make a smaller rectangle. (Don't worry if the filling squeezes out in some places - just push it back in).
- 7
Place the pizzas on a buttered baking sheet, cover with oiled plastic wrap and leave in a warm place for abou 1 hour till slightly risen.
- 8
Heat a griddle and brush with butter. prick the pizzas with a fork five or six times on both sides and then fry for about 8 minutes on each side, till crisp and golden.
- 9
Serve pizzas immediately, with a little melted butter if you like, accompanied by an arugula salad and black olives.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
