This is by far the easiest dough that I have made. Also one that the kids really enjoyed and we all know if it is passed by the little ones then it is good for sure. Of course theirs was just tomato sauce and cheese, but I made one topped with chickpeas for grown up kids. I have always liked the flavor or harissa it is so complex, that it enhances any dish that you add it to. I have tried to make some on my own but never really turned out good, in my opinion. So for now I always go to the jar, some morning I add it to eggs, or to soups. The origin of harissa is that from the Tunisia region, but widely popular and associated with Moroccan region. I have not read much in to the history of where it comes from. It is a blend of red chili pepper, coriander seeds, caraway, garlic, and different kinds of peppers. There is also a good amount of cumin in it. If you would like to make your own paste here is a good recipe, Saveur is always a trusted source for good recipe, at least for me.
I look forward to new issues from Feast magazine, one of the best and one that has easy recipes in it. The dough recipe comes from the March 2014 issue of Feast. You can always purchase it from Zinio, I like the digital newsstand this way I can always have access to back issues. You can also find the recipe for the dough here
- 1 x 7 g yeast sachet
- 1 egg
- 80 ml (1/3 cup) olive oil
- 300 g (2 cups) plain flour, sifted plus extra for dust. (I forgot to sift mine and it came out fine, will try it with whole wheat next time)
- 1 tsp caster sugar
Dissolve the yeast in 1/3 cup warm water in a bowl (I have read that instant yeast packets don’t need dissolving, unless of course it’s old and you want to test it out). Whisk together egg and olive oil in a small bowl. Place flour, sugar and a pinch of salt in the bowl of an electric mixer fitted with a dough hook. You can also knead the dough by hand if you do not have a mixture; just make sure you knead the dough for good 6-8 minutes. However you decide to make the dough, once it is formed and smooth, cover the dough and put it in a warm place. Let the dough rest for an hour (you rest too now, am sure you are tired of all the kneading) until it doubles in size. It took me longer than an hour to get it to double in size the first time as the weather is really cold. Next time I decided to warm the over a little and let the dough sits in the oven after. The process was quicker this way in doubling it. Once the dough has doubled in size, divide it in four and roll the dough. This will come out to be fairly thin in size that is what makes the flat-bread crispy. Let the rolled dough sit for another hour; preheat the oven to 400°F. Make the topping now while you wait on the dough.
- 4 cups chickpeas, boiled
- 1 red onion, sliced in half moons
- 2 heaping tbsp. of harissa
- Salt and pepper to taste
- 1 tbsp. of EVOO
- 2 tbsp. chopped parsley
Heat oil in a pan, add the onions and sauté it for a minute. Add harissa to the onions and cook the paste for another minute. Add the chickpeas and parsley to the pan and let them all mingle together. This will give you enough toppings for two pizza.
Putting it all together – take the rolled dough, top it with your favorite sauce, or you can just brush it with some garlic oil. Add the chickpeas, top it with feta (I topped mine with asiago because that is what I had, however feta will go much better with this). Let it cook for about 10 minutes. But do check it in the middle; I burned mine the first time as I had rolled it too thin. So this is where your judgment comes in, I am a master at burning most things. I burn my toast in the morning, popcorn in the microwave; so now I just say I like things extra toasty. But make sure you check the oven every so often, remove the pizza when done. If you like you can drizzle with a little bit of tahini and fresh mint. This is really delicious and healthy as well.
Hope you guys enjoy it. Here is also another article that was posted by David Chang. A must read article for any cook who wants to get better.