Jewish Pizza Recipes

JEWISH PIZZA

Steps:

• Preheat oven to 425 degrees. To make the dough, combine flour, salt, honey, and water and mix for 2 minutes on #1 speed to form a ball. Add yeast and continue to mix for an additional 6 minutes. Add the olive oil until fully incorporated. Portion dough into 5 (4-1 /2 ounce) pieces and form into tight balls. Refrigerate to proof.
• Pound out dough to release air bubbles and form into discs. Brush chile oil evenly. Place onions on dough. Bake in oven for 7 to 10 minutes or until golden in color. Remove from oven. Spread creme fraiche on and sprinkle dill on top. Place salmon over pizzas, sprinkle with chives. Slice pizzas into 6 slices and add 1 tablespoon caviar to each slice.

JEWISH PIZZA

Steps:

• Dissolve the yeast in the warm water; stir in ½ teaspoon of the honey and set aside for 10 minutes.
• Mix the remaining 2½ teaspoons honey with the salt, olive oil, and cool water and set aside.
• Put the flour in the bowl of a food processor. With the processor running, slowly pour the honey-oil mixture in through the feed tube. Then pour in the dissolved yeast. Process until the dough forms a ball on the blade. If it is too sticky, sprinkle on a little more flour.
• Scrape the dough out onto a lightly floured surface and knead until smooth.
• Transfer to an oiled bowl and let rest, covered, for 30 minutes.
• Divide the dough into 4 equal parts.
• Roll each into a smooth, tight ball. Put on a flat sheet or dish, cover with a damp towel and refrigerate for 1 to 3 hours.
• One hour before baking, remove the dough from the refrigerator and let it come to room temperature before rolling and shaping.
• Preheat the oven, preferably with a pizza stone inside, to 500 degrees for 30 minutes while getting the pizza ready.
• Cut the salmon into 2-inch squares and reserve.
• Roll or stretch each ball of dough into four 9-inch circles. Put the circles on an oiled, floured baking sheet.
• Brush each pizza with olive oil to within one inch of the edge and sprinkle with red onion.
• Put the pizzas in the oven and bake 8 to 12 minutes, until the crusts are golden brown.
• While the pizzas are baking, mix the dill with the crème fraîche or sour cream and season with pepper.
• When the pizzas are done, transfer to warm dinner plates and spread with the crème fraiche or sour cream mixture.
• Arrange the pieces of salmon on top and, if desired, put a tablespoon of golden caviar in the center of each and spoon a little black caviar on the golden caviar.
• Garnish each pizza with a sprig of dill and serve.

PASSOVER PIZZA

Steps:

• Preheat the oven to 350 degrees F.
• Spread parchment paper on a baking sheet.
• Heat the water, margarine and salt in a pot until the margarine is melted.
• If you are using kosher for Passover margarine this may take some time.
• Bring this mixture to a boil, remove from the flame and tip all the matzoh meal into the pot at once, stirring furiously.
• Return to low heat and cook for 1 minute.
• Keep stirring.
• The dough should come away from the sides of the pot and form a rough ball.
• Remove from the heat and let cool for about 5 minutes.
• Beat in 1 egg.
• When the dough is smooth and the egg has been fully incorporated into it, beat in another.
• Keep doing this until all 5 eggs have been added and the mixture is completely smooth.
• You will get a good workout if you do this by hand with a wooden spoon.
• Spread the dough on the baking sheet covered in parchment paper in pizza crust formation.
• You can make one large of several smaller crusts.
• I would go with the smaller crusts, as the dough bakes into a delicate"bread" and one large crust may not be supportive enough.
• Bake for about 15 minutes, until the crusts can hold their shape.
• Remove from the oven and let cool for about 10 minutes.
• Spread the tomato sauce evenly over the pizza crusts.
• Sprinkle the cheese over the tomato sauce.
• Sprinkle oregano over the top.
• If you want to add any toppings, this is the time and place.
• One of my kids likes olives on her pizza, another likes chopped tomatoes.
• Bake in the oven for another 15-20 minutes, or until the cheese is bubbly.