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Turkish pizza a la rendezvous

  • 8servings
  • 10minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, C
MineralsSelenium, Zinc, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tsp cracked fennel seeds

  2. 1 tsp cracked black pepper

  3. 1 tsp chopped fresh rosemary

  4. 1 tsp chopped fresh thyme

  5. 60 ml extra-virgin olive oil

  6. 1 tsp caster sugar

  7. 340 ml warm water

  8. 30 g fresh baker's yeast of

  9. 15 g dried yeast

  10. 900 g plain flour

  11. 1 tbsp salt

  12. Extra-virgin olive oil, for drizzling

  13. Large roasted aubergine pureed with a garlic clove, chopped mint, pinch each of cumin and coriander, and 115 ml extra-virgin olive oil

  14. 4 tomatoes, coarsely cut (1/2; tomato for each pizza)

  15. 400 g crumbled goat's milk feta cheese (100 g for each pizza)

  16. 50 g chopped black olives (about 6 g for each pizza)

  17. 8 tbsps chopped capers (1 tbsp for each pizza)

  18. Maras pepper, for sprinkling (Maras pepper is a Turkish dried and crushed red pepper)

  19. Chopped fresh parsley, for garnish

  20. Chopped fresh wild marjoram, for garnish

Instructions Jump to Ingredients ↑

  1. Turkish pizza a la rendezvous 1) In a small saute pan, gently warm the fennel seeds, pepper, rosemary and thyme in the olive oil. The temperature should not go above 43 degrees C. Remove from the heat and set aside to cool for a few minutes.

  2. In the meantime, in a large mixing bowl, dissolve the sugar in the warm water and add the yeast. When the mixture starts to foam on top, after about 3 mins, add the flour, salt and the infused olive oil. Knead until the dough is smooth and shiny, about 5 mins.

  3. Divide each 400 g ball into 4 equal portions. Do not knead these balls, but roll them out into 8 flat rounds approximately 22 cm in diameter.

  4. Preheat the oven to 260 degrees C.

  5. Drizzle each pizza with extra-virgin olive oil before topping. Cook for 4 - 5 mins.

  6. Sprinkle the cooked pizzas with chopped parsley and wild marjoram and another light drizzle of extra-virgin olive oil.

  7. This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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