I made this last night and it was very tasty! I added all spices to the tomato mixture while simmering because I don't care for raw spices. I couldn't find that particular cheese so I used sliced provolone as a substitute. Sprinkled the fresh parsley as directed at the end and we ate it all! Very good.
Herbed Cheese Pizza (Lahmacun)
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield: 8 servings (serving size: 1 6-inch pizza)
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Amount per serving
- Calories: 434
- Calories from fat: 28%
- Fat: 13.4g
- Saturated fat: 6.6g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.2g
- Protein: 19.7g
- Carbohydrate: 62.6g
- Fiber: 4.6g
- Cholesterol: 35mg
- Iron: 5.6mg
- Sodium: 934mg
- Calcium: 308mg
- 2 cups bread flour, divided
- 1 teaspoon sugar
- 2 packages dry yeast (about 4 1/2 teaspoons)
- 2 cups warm water (100° to 110°), divided
- 2 1/2 cups all-purpose flour, divided
- 1 teaspoon salt
- 2 teaspoons olive oil
- Cooking spray
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon hot paprika
- 3/4 teaspoon coarsely ground black pepper, divided
- 1 teaspoon olive oil
- 1 cup finely chopped onion
- 1/2 teaspoon salt
- 5 garlic cloves, minced
- 1 bay leaf
- 1 (28-ounce) can diced tomatoes, undrained
- 10 ounce thinly sliced kasseri cheese
- 3 tablespoons minced fresh parsley
- To prepare dough, lightly spoon bread flour into dry measuring cups; level with a knife. Combine 1 cup bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes.
- Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 2 cups all-purpose flour, 1 cup bread flour, and 1 teaspoon salt in a large bowl; make a well in center of mixture. Add yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.
- To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper; set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf.
- Preheat oven to 450°.
- Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.
- Top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley.
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