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