Medfouna Berber Pizza

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 60 minutes

Cook: 30 minutes

Method: Moderate

Course: Snack

Key Ingredients:

Vegetable pizza cooked in Moroccan style

Ingredients

Medium onions, finely chopped 3
Oil 1 tbsp
Sugar ½ tsp
Salt to taste
Green capsicum, finely chopped 1 cup
Coriander powder ¼ tsp
Cumin powder ¼ tsp
Red chilli flakes ½ tsp
Fresh coriander leaves, finely chopped 2 tbsps
Dried thyme ½ tsp
Green olives, cut into rings (optional) 1 cup
Pizza base
Refined flour (maida) 1 cup
Sugar ½ tsps
Salt to taste
Dried yeast, mixed with 2 tbsps hot water and ½ tsp sugar 1 tsp
Oil 1 tsp + to grease
Butter a little to brush

Methods

Heat 1 tbsp oil in a non-stick pan, add onion and saute on low heat till soft. Add sugar, salt, capsicum, coriander powder, cumin powder, chilli flakes, coriander leaves, thyme and green olives. Mix and cook for 2-3 minutes. Set aside.
To make pizza dough, take refined flour, sugar and salt in a mixing bowl and mix. Make space in the middle of the bowl and pour yeast mixture and 1 tsp oil and mix well.
Add hot water, little as a time, and knead on a floured surface. Stretch and fold for about 10 minutes or till smooth. Put the dough in a bowl, cover with moist cloth and set aside for 40 minutes to prove.
Preheat oven to 200º C.
Flatten the dough with fingers and stretch into a medium thick disc.
Grease a non-stick pan with oil, place the dough disc in it. Spread the stuffing in the middle leaving a little space from the edges. Fold the edges inwards.
Brush the edges with butter, keep the pan in the preheated oven and bake for 20 minutes.
Take the pan out of the oven, cut into wedges and serve hot.

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