Berber Pizza

This is a delicious recipe I got from David Tanis's A Platter of Figs


Ingredients
1 recipe for pizza dough (makes 2 pizza rounds)
4 medium white or yellow onions, thinly sliced
1 Tablespoon butter
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1 teaspoon powdered hot red chile
2 teaspoons harrisa or Paprika
2 teaspoons black pepper
Salt
2 tablespoon chopped parsley
2 tablespoons chopped cilantro



In a wok or heavy skillet, add a swig of oil and some butter. Stir fry the onions for 2 minutes, letting them color a bit but leaving them a little crunchy.

Add the cumin, coriander, red chile, harrisa and black pepper. Season well with salt. Taste, the onions should be rather spicy. Remove the onions to cool, sprinkle with chopped parsley and cilantro.

Preheat the oven to 400 F. Place pizza stone in the oven, dusted with cornmeal flour.

Dive the dough into 2 balls: one for the base of the pizza and one for the top. Roll out into 8 inch rounds on a pastry sheet. Dust a pizza spatula with corn meal. Pick the pizza dough up and lay it upon the rolling pin. Transfer the pizza dough to the pizza spatula.










Spread some olive oil out on the bottom layer of the pizza dough. Spread the onion mixture around the bottom pizza dough, leaving a good inch or so around the outer edge of the pizza bare.

















Place the second pizza dough on top of the onion mixture, forming a cover for the pizza. Take the outer edge of the dough and tuck it in towards the center, forming a crust for the pizza. Pinch the edges together with your fingers. With the palm of your hand, press down on the package to flatten it. The pizza should look like a dish. Gently  roll out the filled dough to make a 12 inch circle.


















Using the pizza spatula, transfer the pizza to your preheated oven. Place on the pizza stone.

Bake the pizza for 20 minutes at 400 F. After 10 minutes, use the pizza spatula and flip the pizza, to ensure even browning.
















Paint the tops of the pizza with a little olive oil and sprinkle with salt. Cut and serve!

Pin It