Bedouin Pizza Recipes

CAJUN BOUDIN PIZZA

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place sausage in a baking dish and cook, rotating every 5 minutes, until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cool to room temperature and slice. Reduce oven temperature to 350 degrees F (175 degrees C).
• Place naan bread on a baking sheet; spread marinara sauce over naan and top with mozzarella cheese. Layer sliced sausage on top of cheese and spread onion and bell pepper slices over the sausage. Sprinkle Cajun seasoning over the top.
• Bake in the oven until cheese is melted and toppings are hot, about 10 minutes. Let rest for 5 minutes before slicing.

BEDOUIN AFFOGATO

Steps:

• In a cold bowl, whip the heavy cream until soft peaks form. Set it aside in the refrigerator until you're ready to serve.
• If you're using an espresso machine, place a cardamom pod in the filter. Pack with the espresso, compact and brew. Alternatively, if you're using the instant espresso powder, bring 1/2 cup of water to a boil in a saucepan with the cardamom pods. Then whisk in the espresso, strain, and discard the solids.
• To assemble: Place a generous scoop or two of ice cream in the bottom of 4 small glasses. Pour a shot of espresso into each glass, and top with a dollop of cream. Crumble the cookies over the top and sprinkle with grated dark chocolate. Serve immediately.

BEDOUIN PIZZA

Steps:

• After you've chopped the onion, add olive oil to a medium sized pan with high sides and cook the onion in the oil over medium heat until it begins to become translucent. When onion is softened, add all the other ingredients, and cook over medium heat, stirring frequently to avoid scorching on the bottom when the mixture begins to thicken through evaporation of liquid. Reduce the mixture until it has the consistency of a dip, and remove from heat. Heat a round (or oval) of Tandoori Bread in a microwave oven for twenty or thirty seconds to warm it. This releases its flavor and makes it more pliable. Spoon the vegetable mixture over the Tandoori Bread, just as if you were spreading sauce over a pizza crust. Slice it into triangular slices, as you would with pizza, and enjoy! (Use a fork to eat this to avoid spilling it on yourself, just as Italians do with regular pizza.) Takes about forty minutes from the time when you start to chop the onion to allow for the mixture to properly reduce. (Try some Fig Newtons for dessert to keep the "easy oasis" motif going.) You can store this in a refrigerator and use the second Tandoori round later in the week, as long as you take care to seal the bread in a large, zip lock bag to keep it fresh, or simply use all the mixture and rounds of bread to serve more people at once. I can eat one round with vegetable topping myself for lunch, so keep that in mind if you are feeding a family or a number of adult males. (Don't worry about having too much Tandoori bread. If you have any left, melt a slice of American cheese on top in your microwave, fold it shut, and enjoy!)

BEDOUIN TEA

Steps:

• Heat 4 1/2 cups water with the thyme, cardamon pods, cinnamon stick and black tea.
• Simmer for five minutes.
• Turn off heat and steep for five minutes.
• Strain tea and serve with honey, if desired.

DOMINO'S PIZZA DOUGH RECIPE

Steps:

• In a large mixing bowl, combine all ingredients, stirring vigorously. Set aside to rest five minutes, and then stir again for three to five minutes.
• Add additional water or flour to achieve a smooth, sticky dough.
• Divide into four pieces and place each one into an oiled freezer bag.
• At this point, dough can be refrigerated or frozen.
• Allow to rise at room temperature and then punch down.
• Stretch each piece onto a ten inch pizza pan and allow to rest a few minutes.
• Top as usual, and then bake at 450°F until crust is crisp and cheese has melted.
• (Makes 4 ten inch pizzas.).

BEDOUIN SALSA

Steps:

• Heat a comal or dry 12-inch heavy skillet (preferably cast-iron; not nonstick) over medium-low heat until hot.
• Cook garlic and jalapeños, turning with tongs occasionally, until blackened in spots, about 15 minutes. Cool slightly, about 15 minutes.
• Combine all ingredients except parsley in a food processor and finely chop. Add parsley and pulse a few more times.