This week’s Tuesdays with Dorie recipe is for Eastern
Mediterranean Pizzas. There isn’t a host for this week’s recipe, but a search
online will find the recipe without too much trouble. You can also check out the links from other Tuesdays with Dorie bakers over on the TWD blog. This is a pita pizza
topped with seasoned ground lamb and tomatoes. I thought that this recipe would
be super easy to put together, until I realized I had to make the pita bread!
The pita bread thankfully wasn’t too hard to put together, and you can make it
in advance and refrigerate it, which was really convenient.
I made the dough one day, starting in the morning, letting
it sit, and the finished it in the evening. It’s simple dough, but I found the
dough to be very sticky. When I was kneading the dough, it seemed like I kept
adding flour and it was still sticky. It was still fairly sticky when I was
shaping the pita breads, but at least at the point it was workable. Maybe the
smaller pieces of dough were easier to deal with or something.
You top these pitas with just a couple of tablespoons of the
lamb/tomato mixture. I think I would have liked a little more topping. There
were good and I liked the flavors, but they weren’t very pizza-like for me. I
served them for dinner and they were well received. I didn’t top my pizzas with
pine nuts as I don’t like pine nuts all that much. Now I have the rest of the
pita dough and I think that I will try making some pitas on the griddle.
Recipe from Baking with Julia by Dorie Greenspan, page 156
2 comments:
My dough was sticky too. I had to add more than 3 cups of flour. But it is humid here, so I imagine that is why.
The pitas are so good. I really enjoyed making those a lot. I kept the dough in the fridge for three days and made a couple of pitas each ay. Yum!
I'm not a fan of pine nuts either. Not just the taste, but the cost as well. I wonder why the recipe has you put such a scant amount on. I think pitas would be fun to make.
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