Turkish-Style Pizza

Homemade pizza can be a labor of love. Sure, it’s easy to just pick up the phone and have a pizza delivered right to the front door, but making one in your own kitchen can be a very satisfying experience and well worth the extra effort.

Of course, with the Super Bowl on tap Sunday, besides a ton of chicken wings, there probably will be a lot of pizza eaten at parties across America.

If you’re hosting a get-together and want to keep your expenses down, here is a recipe (from Fleischmann’s) for a homemade pizza that’s loaded with everything you might want on one that comes from a pizzeria.

Turkish-Style Pizza
Cornmeal, for dusting
12 ounces pizza dough, whole wheat (recipe follows), or other prepared dough
1 tablespoon extra virgin olive oil plus 1 teaspoon, divided
1½ cups Fontina cheese, grated (or Monterey Jack)
2 medium tomatoes, 1½ cups diced
1 medium sweet onion (such as Vidalia), diced, about 1 cup
1 medium pepper(s), jalapeno – seeded, minced, (about 2 tablespoons)
2 ounces beef, pastrami, diced, about ½ cup (optional)
Black pepper, freshly ground, to taste
1/3 cup fat-leaf parsley, torn
¾ cup whole wheat flour
¾ cup all-purpose flour
1 package rapid rise yeast (2¼ teaspoons), such as Fleischmann’s RapidRise
¾ teaspoon salt
¼ teaspoon sugar
2/3 cup hot water
2 teaspoons extra virgin olive oil
TO PREPARE PIZZA:
Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500 degrees or highest setting. Coat a large baking sheet with cooking spray and dust with cornmeal.
Prepare whole-wheat pizza dough, if using.
On a lightly floured surface, roll the dough into a 15-by-10-inch oval. Transfer to the prepared baking sheet. Turn edges under to make a slight rim. Brush the rim with 1 teaspoon oil.
Sprinkle cheese over the crust, leaving a ½ -inch border. Top with tomatoes, onion, jalapeno and pastrami, if using. Season with pepper. Drizzle with the remaining 1 tablespoon oil.
Place the baking sheet on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Sprinkle with parsley and serve immediately.
TO PREPARE WHOLE-WHEAT PIZZA DOUGH:
Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500 degrees or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.
Yield: Serves 6.
Approximate nutritional analysis per serving: 286 calories, 513 milligrams sodium, 3 grams dietary fiber, 14 grams fat (6 grams saturated) 28 grams carbohydrates, 31 milligrams cholesterol, 12 grams protein.

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