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A quick and easy idea for supper. Of course, for a shortcut you could use store-bought pizza dough instead of the recipe below. But I’d encourage you to give it a try. The dough requires no lengthy rising time, and there’s just something extra about the homemade touch that you’ll want a part of. Yields 4–5 medium personal pies.
For another variation, try this pizza dough recipe by Estee Kafra.
1 envelope yeast (2 and 1/4 teaspoons)
1 tablespoon sugar
1 cup cold water
2 and 1/2 cups high-gluten flour
1 teaspoon Gefen Pink Himalayan Salt
1/2 pound ground meat
dash of Gefen Cinnamon
salt, to taste
pepper, to taste
1 teaspoon turmeric
1 teaspoon chicken soup powder
1 teaspoon umami seasoning
1 large onion
3 cloves garlic, minced, or 3 cubes Gefen Frozen Garlic
1/4 cup Baron Herzog Chenin Blanc or other white wine
1 onion, julienned
1 pepper, julienned
your favorite sauces
sliced cold cuts (optional)
Combine yeast with sugar and water. Mix, and then add in flour and salt. Mix until dough forms and set aside. No rising necessary.
Mix the ground meat with seasonings.
Sauté onion with garlic until golden. Add in the ground meat and begin cooking, while breaking up the bigger chunks. Once the meat begins to slightly brown, add in some white wine and cover to let the meat cook throughout. Remove the meat once cooked.
In the same pan, sauté onion and pepper until golden.
Preheat oven to 350 degrees Fahrenheit.
Roll out the dough as desired (I divided it into three). Slather on your sauce/s of choice (I used amba, Frank’s buffalo sauce, and mustard). Then layer on the sautéed veggies and then the ground meat. I also added some sliced cold cuts.
Bake for around 25–30 minutes until the pizza dough is cooked (it will have a golden color). Enjoy!
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