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Vegetarian Turkish Pizza
2021-02-16
https://www.metro.ca/userfiles/image/recipes/pizza-vegetarienne-turque-11501.jpg
PT25M
PT15M
PT40M
Preheat oven to 425°F.In a large bowl, combine crust mix with warm water until well blended. Knead dough into a smooth ball, about 2-3 minutes. Cover and let rest for at least 15 minutes.Meanwhile, heat oil in a large non-stick skillet over medium high heat.Sauté onion for 1 minute; add eggplant, cumin, cinnamon, and chili flakes and cook further 3 minutes.Stir in both pouches of pizza sauce and diced feta. Set aside to cool.Cut dough into 6 equal pieces.On a lightly oiled surface; press or roll each piece into a rough 8-inch (8 po) oval. Spread 1/6 of eggplant filling onto centre of the oval dough; leaving a 1/2 inch (12 mm) border. Pinch the dough together at opposite ends to create 2 tapered ends. Repeat the steps with remaining dough.Place pizzas onto a large parchment lined baking sheet and bake for 15 minutes.Drizzle with yogurt, and sprinkle with pomegranate arils, pistachio and mint to serve.
6
Metro
0
0
0
0
1 box (700 g) Dr. Oetker Pizzaiolo Kit
1 cup (250 ml) warm water
2 tablespoon (30 ml) oil
1/2 cup (125 ml) diced onion
1 large eggplant, peeled and diced
1/2 teaspoon (2,5 ml) cumin
1/2 teaspoon (2,5 ml) cinnamon
1/2 teaspoon (2,5 ml) chili flakes
2/3 cup (160 ml) diced Irresistibles goat feta
2 tablespoons (30 ml) Irresistibles 0% plain Greek yogurt
1/2 cup (125 ml) pomegranate arils
3 tablespoons (45 ml) chopped pistachios
1/4 cup (60 ml) coarsely chopped mint
Vegetarian Turkish Pizza
6
Main course
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME
Ingredients
-
1 box
(700 g)Dr. Oetker Pizzaiolo Kit
-
1 cup
(250 ml)warm water
-
2 tablespoon
(30 ml)oil
-
1/2 cup
(125 ml)diced onion
-
1
large eggplant, peeled and diced
-
1/2 teaspoon
(2,5 ml)cumin
-
1/2 teaspoon
(2,5 ml)cinnamon
-
1/2 teaspoon
(2,5 ml)chili flakes
-
2/3 cup
(160 ml)diced Irresistibles goat feta
-
2 tablespoons
(30 ml)Irresistibles 0% plain Greek yogurt
-
1/2 cup
(125 ml)pomegranate arils
-
3 tablespoons
(45 ml)chopped pistachios
-
1/4 cup
(60 ml)coarsely chopped mint
Preparation
Preheat oven to 425°F.
In a large bowl, combine crust mix with warm water until well blended. Knead dough into a smooth ball, about 2-3 minutes. Cover and let rest for at least 15 minutes.
Meanwhile, heat oil in a large non-stick skillet over medium high heat.
Sauté onion for 1 minute; add eggplant, cumin, cinnamon, and chili flakes and cook further 3 minutes.
Stir in both pouches of pizza sauce and diced feta. Set aside to cool.
Cut dough into 6 equal pieces.
On a lightly oiled surface; press or roll each piece into a rough 8-inch (8 po) oval. Spread 1/6 of eggplant filling onto centre of the oval dough; leaving a 1/2 inch (12 mm) border. Pinch the dough together at opposite ends to create 2 tapered ends. Repeat the steps with remaining dough.
Place pizzas onto a large parchment lined baking sheet and bake for 15 minutes.
Drizzle with yogurt, and sprinkle with pomegranate arils, pistachio and mint to serve.
Source :
Metro
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