These simple meat pies get their Moroccan flavor from the spices.
Individual Moroccan Pizzas
Servings
4 Servings
Ingredients
- 1/2 pound lean ground beef
- 1 medium onion finely chopped
- 6 pitted prunes finely chopped
- 2 tablespoon tomato paste
- 1 tablespoon chopped mint
- 1 tablespoon chopped parsley plus more for garnish
- 1/4 teaspoon ground coriander
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 frozen pizza dough defrosted and cut into 4 equal pieces (9-ounce)
Instructions
- Preheat oven to 375 F. Grease 2 sheet pans and set aside.
- In a large bowl, combine all ingredients except dough. Mix well until combined.
- On a lightly floured surface, roll out each piece of dough to a 6-inch circle and place on prepared sheet pan. Divide meat into four equal amounts and place each in a ball on top of each circle of dough. Using your hands, press mixture into a thin even layer all over the dough, leaving a ¼-inch edge.
- Bake for 25 to 30 minutes or until crust is lightly browned and crispy.
We do a quick version of meat pizzas with chopped up sliced deli meat (we like salami or bologna mixed with another meat), mixing it with diced onions and mushrooms, and then tossing it with a mix of BBQ sauce (we love Stubb’s) and mayo to taste. The BBQ/mayo is your bread “sauce.” We’ve served this as a Shabbat appetizer when we have deli meat or naan that needs to be used up.
Unger’s makes a great raw pareve pizza dough. Or you can try one of our homemade kosher pareve pizza dough recipes: http://bit.ly/18HajM3
This sounds delicious! Where do you find Parve pizza dough? Or do you have a good recipe to make it from scratch? Thanks!