Marrakesh Pizza Recipes

MARRAKESH PIZZA

Steps:

• 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.
• meanwhile, make the filling. Mix together the onion, tomatoes, chopped parsley, chopped cilantro, paprika, cumin, butter and cheese. Season with salt and set aside.
• 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.
• 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.
• 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.
• 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).
• 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.
• 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.
• serve pizzas immediately, with a little melted butter if you like, accompanied by an arugula salad and black olives.

MOROCCAN FLATBREAD PIZZAS (CAN BE WW)

Steps:

• Preheat the oven to 350°F or 180°C.
• Finely dice the red onion and finely chop the fresh parsley and set aside.
• In a non-stick skillet, cook the ground beef or lamb for 2 minutes, mashing it into smaller pieces with a spatula.
• Add the red onion, cumin, pine nuts, paprika and lemon juice.
• Cook the beef or lamb mixture until the meat is completely cooked, about 10 minutes.
• Meanwhile, spread all but 3 tablespoons of the yoghurt onto the four naan breads, as you would spread tomato sauce on a pizza and put in the oven to warm through for 5 minutes.
• Remove the meat mixture from the heat and stir through the remaining 3 tablespoons of yoghurt.
• Remove the naan breads from the oven. Share the meat mixture between the naan breads and put back in the oven for 5 minutes (don't leave it in the oven for too long as the meat would dry out and fall apart on the plate).
• Remove from the oven, scatter with the fresh parsley and serve.