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Rail Paul

North African style pizza

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North-African Style Pizza

 

  • 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
  • 4 cups chopped fresh spinach
  • 1/3 cup Fisher® Chef's Naturals® Slivered Blanched Almonds
  • 2 tablespoons CRISCO® 100% Extra Virgin or Pure Olive Oil
  • 2 cups coarsely chopped cooked chicken breast (6 oz)
  • 1/4 cup SMUCKER'S® Sweet Orange Marmalade
  • 3 tablespoon chopped pitted dates (6 dates)
  • 1/2 teaspoon ground fennel or 1/2 teaspoon fennel seed, ground
  • 1/2 teasppoon ground cardamom
  • 1/2 crumbled chevre (goat cheese)

 

Berber Sandra Lee?

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I don't take issue with substitutions and adaptations. But this recipe is a train wreck with everything but the kitchen sink thrown in. The chicken, cheese, dates, marmalade, spices... *barf*

 

There are so many tasty Algerian pizzas or topped flat breads that are pretty easy and accessible. The ingredients can be bought pretty much anywhere they sell Italian or Mediterranean ingredients.

 

They make Berber topped breads, Arab influence lahmajeen (meat and dough), Italian influenced pizzas in the east, Spanish influenced cocas and fritas in the west, French influenced pizzaladieres in the central coast, Turkish influenced ones too, and so on.

 

One of my favorites is a thin semolina crust topped with sweet/spicy tomato jam and merguez.

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Oh wow, it is a train wreck! Smucker's sweet orange marmalade--Ugh.

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We made some over the weekend. We don't have a green egg or a wood burning oven. We used our grill turned on to full blast. Rolled out the dough very thinly, placed it on parchment paper (brushed with olive oil and sprinkled with cornmeal) on an industrial baking sheet. The sheet pan on the grill, cover closed, took about 5-7 minutes too cook.

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We made some over the weekend. We don't have a green egg or a wood burning oven. We used our grill turned on to full blast. Rolled out the dough very thinly, placed it on parchment paper (brushed with olive oil and sprinkled with cornmeal) on an industrial baking sheet. The sheet pan on the grill, cover closed, took about 5-7 minutes too cook.

 

 

so, didja like it? How did it come out?

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We made them for a party, the kids and adults loved them. The crust was really good, thin and crispy, held the ingredients well. The sides were brushed liberally with olive oil. We let the dough rise twice.

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Algerian pizza this evening, or at least a portion of a large pizza was Algerianized.

 

Crust was made with half semolina flour and half wheat (Indian brand of whole wheat, sub regular wheat or white flour)

 

EVOO spread allover dough, thin smear of homemade tomato jam (sub good tomato paste), goat cheese and slices of merguez. Good eating.

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Algerian pizza this evening, or at least a portion of a large pizza was Algerianized.

 

Crust was made with half semolina flour and half wheat (Indian brand of whole wheat, sub regular wheat or white flour)

 

EVOO spread allover dough, thin smear of homemade tomato jam (sub good tomato paste), goat cheese and slices of merguez. Good eating

Simple, restrained and delicious.

 

Why is it that people always put too many ingredients and seasonings on foods outside their culture, forgetting that less is very often the essence of a dish regardless of its origin.

 

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Thanks for bumping this thread, voyager.

 

I have a small amount of bread dough remaining, and this would be a perfect way to use some sheep milk cheese, and sausage.

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