Albanian Pizza For Hanife Recipes

ALBANIAN PIZZA FOR HANIFE

Steps:

• 1. pour about half bag of flour in a bowl, add about 2 tsp salt and mix, add enough warm water to make a soft smooth dough, set aside about 10 minutes , then pinch off and shape into 3" balls, set aside on floured surface. you should have about 10 balls of dough.
• 2. heat a large frying pan add 3tbs butter, the onion and garlic cook about 2 minutes, add tomatoes and spinach cook about 2 minutes, add feta and cottage cheese, continue to cook stirring constantly about 5 minutes, set aside.
• 3. lightly grease a large round cake pan with olive oil.
• 4. roll each ball into a thin disk, set aside on floured surface as you finish rolling out all the disks. the dough will be very elastic, as you stretch it out to about the size of the pan you are using, brush each disk with melted butter, . continue to stack with 4 more layers , then stack this in the pan, add the spinach and cheese filling.
• 5. roll out and butter and stack the next 5 layers, place on top of filling and scrunch top and bottom dough together to seal, brush top with butter or olive oil and bake at 350 until lightly golden brown and puffy.
• 6. when you remove it from the oven it will be kind of puffy take a spoon and smash it down to break the top all over, brush with melted butter, then sprinkle with a little water all over the top, cover with a towel for 5 minutes. Then cut and serve with a salad of feta cheese and slices of cucumber, onion and tomatoes.

PIZZA - ALBANIAN STYLE

Steps:

• Preheat oven to 375 F. Put a frying pan on medium heat and add 2 tbsp of olive oil. Once the oil is warm add the onions and cook on low for about 1 hour until they are caramelized.
• Break the tomatoes into rustic coarse pieces and then add to the onions. Next add the herbs and remove the pan from heat. Stir well and set aside until needed.
• Grease a 13x9 pan with olive oil and set aside until you are ready.
• Cover your phyllo with a slightly damp tea towel. This will keep the phyllo from drying out, while you are quickly assembling the pizza.
• Place one sheet of phyllo dough at a time across the bottom of the baking dish, allow the phyllo to drape over the sides of the baking dish.
• Now brush the entire sheet with olive oil. Continue to do this until you have 5 sheets on the bottom of the dish.
• Next, add 1/3 cup of the tomato and onion mixture evenly over the phyllo dough in the baking dish. Then add another 3 sheets of phyllo dough, that have been brushed all over with olive oil. And again, add 1/3 cup of the tomato and onion mixture evenly over the phyllo dough in the baking dish. And now add another 3 sheets of phyllo dough, that have been brushed all over with olive oil. Next, add 1/3 cup of the tomato and onion mixture evenly over the phyllo dough in the baking dish. Then add another 3 sheets of phyllo dough, that have been brushed all over with olive oil. Lastly, add 1/3 cup of the tomato and onion mixture evenly over the phyllo dough in the baking dish. Then add your last layer of 3 sheets of phyllo dough, that have been brushed all over with olive oil.
• You can now fold the draped sides of the phyllo dough, rolling inward to form a crust for the pizza.
• Bake for 20-30 minutes, don't forget to check the pie as phyllo burns quickly. Once the pie has a beautiful golden crust, take it out of the oven and cool slightly before enjoying.