29 October 2006

Spicy Pizzas

Olive oil dough

7.5 c flour
.75 c olive oil
2.75 c warm water
2 T yeast
1 tsp sugar
1 T salt

Mix everything together and knead well, adding flour if needed. Let rise till doubled. This freezes well. I usually use half the for one meal.


Topping:

Cooked brown lentils- around 2-3 cups cooked, IIRC
1/4 c fresh parsley
1 T red pepper paste (post this)
1 grated onion, squeezed dry
1/2 c chopped canned tomatoes
2 T tomato paste
1 tsp cumin
Cayenne
Salt

Mix well and let sit, if possible. Divide the dough into 16 small pieces and roll out. Top with a bit of the lentil mixture. Bake at 500 for about 5 minutes. This is based on recipes from The Cooking of the Eastern Mediterranean by Paula Wolfert on pages 57 and 59.

No comments:

Post a Comment