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Enhanced Berber Pizza
Embark on a culinary journey to North Africa with this enticing Berber Pizza, where vibrant colors and bold flavors collide! Enveloped in a crispy semolina crust, this pizza is topped with a delightful medley of fresh vegetables, aromatic spices, and a rich tomato sauce that captures the essence of traditional Berber cuisine. Often shared among family and friends, this dish not only tantalizes the taste buds but also brings people together, making every bite a celebration of community. The subtle heat of cayenne pepper, the earthy warmth of cumin, and the fresh burst of cilantro create a flavor symphony that is both exotic and comforting.
Ingredients
- Semolina flour
- 2 cups
- Active dry yeast
- 1 packet (2 1/4 teaspoons)
- Salt
- 1 teaspoon
- Warm water
- 3/4 cup (about 110°f/43°c)
- Olive oil
- 2 tablespoons
- Tomato sauce
- 1 cup
- Bell peppers
- 1 cup, sliced (mix of red, yellow, and green)
- Red onion
- 1/2 cup, thinly sliced
- Olives
- 1/2 cup, sliced (preferably green or black)
- Ground cumin
- 1 teaspoon
- Paprika
- 1 teaspoon
- Cayenne pepper
- 1/4 teaspoon (adjust to taste)
- Fresh cilantro
- 1/4 cup, chopped (for garnish)
- Salt and pepper
- to taste
Instructions
- In a large mixing bowl, combine the semolina flour, active dry yeast, and salt. Gradually add the warm water and olive oil, stirring until a dough begins to form.
- Knead the dough on a lightly floured surface for about 5-7 minutes, until it is smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven to heat up.
- Once the dough has risen, punch it down gently and divide it into 4 equal portions. Roll out each portion into a thin circle or oval shape, about 1/4 inch thick.
- If using a baking sheet, lightly grease it or line it with parchment paper. If using a pizza stone, sprinkle it with flour before placing the dough on it.
- Spread a generous amount of tomato sauce evenly over each rolled dough, leaving a small border around the edges for the crust.
- Top each pizza with the sliced bell peppers, red onion, and olives. Season with ground cumin, paprika, cayenne pepper, salt, and pepper to taste.
- Bake in the preheated oven for 15-20 minutes, or until the crust is crispy and golden brown.
- Remove the pizzas from the oven and sprinkle with freshly chopped cilantro. Slice into wedges and serve hot.
Tips
- For an extra layer of flavor, consider adding crumbled feta cheese or harissa sauce to the toppings.
- Feel free to customize the vegetables based on seasonal availability or personal preference.
- This recipe can also be made into a flatbread by rolling the dough out thinner and baking for a shorter time.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 25 minutes Cook Time: 20 minutes Calories: 320 Fat: 10g Carbs: 45g Protein: 8g Sodium: 350mg Sugar: 3g
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