The Jew And The Carrot

When Pizza Goes Middle Eastern

By Molly Yeh

  • Print
  • Share Share

Photos by Molly Yeh

I am the child of two very strong pizza traditions. A pizza mutt, if you will. Growing up outside of Chicago, pizza night meant ordering delivery of my beloved deep dish. When I lived in New York, pizza night meant a greasy folded slice at the little old place where the nice owner knew me by name or a Neapolitan pie at any one of New York’s countless exceptional pizzerias. Needless to say, my pizza upbringing spoiled me completely.

Pizza night in my new tiny town is… a sensitive subject.

I have tried to embrace the town pizza parlor, and I’ve even tried to get into the Domino’s culture (if that’s even a thing?), but neither of them cut it for my admittedly snobby pizza tastes and I’ve basically come to terms with the fact that until a friend in Brooklyn sends me a frozen Roberta’s pie, or until I build a pizza oven on the farmstead, my pizza nights will have to take on an entirely new identity.

Which is fine.

I don’t get jealous when all of my New York friends Instagram their amazing chewy doughy pizzas. (Yes I do.)

My homemade pizza adventures have yielded a few different types of pies. The one that I find myself making over and over has a chickpea crust. It’s delicious, healthy, and it doesn’t require any rising time, so I can whip up a pizza in about 10 minutes. I love sprinkling the crust with za’atar or putting a sunny side up egg on top. The nutty chickpea flavor blends well with just about every type of pizza topping. I’ve recently began an obsession with harissa, the flavorful North African chili paste that’s infused with some of my favorite spices that are common in Middle Eastern cooking, cumin and coriander. This pie is topped with that, along with some caramelized onions and greens. It is a wonderful combination of sweet and hot. Happy pizza night!

Chickpea Pizza with Harissa and Spinach

Makes two personal pizzas

1 cup chickpea flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
a few cracks of black pepper
1 cup water
olive oil, to coat the pan
About 2 tablespoons harissa* (this amount may vary depending on your taste and how hot your harissa is)
1/2 large onion, chopped and caramelized
1 cup packed fresh spinach, chopped
1/2 cup shredded mozzarella cheese

*For homemade harissa, I recommend “Jerusalem’s recipe. I like using Fresno chiles so that it’s not too hot, which means I can pile it on my pizza.

1) Preheat oven to high broil.

2) In a medium bowl, combine the chickpea flour, baking powder, salt, and pepper, and then whisk in the water. Whisk until you have a smooth batter.

3) Heat a large oven safe skillet on the stove over medium heat and coat the bottom with oil. Pour in half of the batter and tilt the pan to distribute it evenly. It will be about 8-10 inches. Cook for a few minutes, until the bottom is browned and comes away easily from the pan, and then flip to do the same on the other side.

4) Remove the crust from the heat. Spread on the harissa and top with half of the onion, spinach, and mozzarella. Place in the oven for about 1-2 minutes, or until the cheese is melted.

5) Repeat with the other half of the batter and toppings. Leftovers are great the next morning cold!

Enjoy!


Permalink | | Share | Email | Print | Filed under: pizza, harissa, molly on the range

The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.




Find us on Facebook!
  • BREAKING NEWS: Israel has officially suspended peace talks with the Palestinians.
  • Can you guess what the most boring job in the army is?
  • What the foolish rabbi of Chelm teaches us about Israel and the Palestinian unity deal:
  • Mazel tov to Idina Menzel on making Variety "Power of Women" cover! http://jd.fo/f3Mms
  • "How much should I expect him and/or ask him to participate? Is it enough to have one parent reciting the prayers and observing the holidays?" What do you think?
  • New York and Montreal have been at odds for far too long. Stop the bagel wars, sign our bagel peace treaty!
  • Really, can you blame them?
  • “How I Stopped Hating Women of the Wall and Started Talking to My Mother.” Will you see it?
  • Taglit-Birthright Israel is redefining who they consider "Jewish" after a 17% drop in registration from 2011-2013. Is the "propaganda tag" keeping young people away?
  • Happy birthday William Shakespeare! Turns out, the Bard knew quite a bit about Jews.
  • Would you get to know racists on a first-name basis if you thought it might help you prevent them from going on rampages, like the recent shooting in Kansas City?
  • "You wouldn’t send someone for a math test without teaching them math." Why is sex ed still so taboo among religious Jews?
  • Russia's playing the "Jew card"...again.
  • "Israel should deal with this discrimination against Americans on its own merits... not simply as a bargaining chip for easy entry to the U.S." Do you agree?
  • For Moroccan Jews, the end of Passover means Mimouna. Terbhou ou Tse'dou! (good luck) How do you celebrate?
  • from-cache

Would you like to receive updates about new stories?




















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.