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Vegetarian Turkish Pizza 2021-02-16 https://www.metro.ca/userfiles/image/recipes/pizza-vegetarienne-turque-11501.jpg PT25M PT15M PT40M

Preheat oven to 425°F.In a large bowl, combine crust mix with warm water until well blended. Knead dough into a smooth ball, about 2-3 minutes. Cover and let rest for at least 15 minutes.Meanwhile, heat oil in a large non-stick skillet over medium high heat.Sauté onion for 1 minute; add eggplant, cumin, cinnamon, and chili flakes and cook further 3 minutes.Stir in both pouches of pizza sauce and diced feta. Set aside to cool.Cut dough into 6 equal pieces.On a lightly oiled surface; press or roll each piece into a rough 8-inch (8 po) oval. Spread 1/6 of eggplant filling onto centre of the oval dough; leaving a 1/2 inch (12 mm) border. Pinch the dough together at opposite ends to create 2 tapered ends. Repeat the steps with remaining dough.Place pizzas onto a large parchment lined baking sheet and bake for 15 minutes.Drizzle with yogurt, and sprinkle with pomegranate arils, pistachio and mint to serve.

6 Metro

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1 box (700 g) Dr. Oetker Pizzaiolo Kit 1 cup (250 ml) warm water 2 tablespoon (30 ml) oil 1/2 cup (125 ml) diced onion 1 large eggplant, peeled and diced 1/2 teaspoon (2,5 ml) cumin 1/2 teaspoon (2,5 ml) cinnamon 1/2 teaspoon (2,5 ml) chili flakes 2/3 cup (160 ml) diced Irresistibles goat feta 2 tablespoons (30 ml) Irresistibles 0% plain Greek yogurt 1/2 cup (125 ml) pomegranate arils 3 tablespoons (45 ml) chopped pistachios 1/4 cup (60 ml) coarsely chopped mint

Vegetarian Turkish Pizza

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Main course

0:25

Preparation

0:15

COOKING

0:40

TOTAL TIME

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Ingredients

Imprimer ma sélection

1 box
(700 g)
Dr. Oetker Pizzaiolo Kit

1 cup
(250 ml)
warm water

2 tablespoon
(30 ml)
oil

1/2 cup
(125 ml)
diced onion

1

large eggplant, peeled and diced

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1/2 teaspoon
(2,5 ml)
cumin

1/2 teaspoon
(2,5 ml)
cinnamon

1/2 teaspoon
(2,5 ml)
chili flakes

2/3 cup
(160 ml)
diced Irresistibles goat feta

2 tablespoons
(30 ml)
Irresistibles 0% plain Greek yogurt

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1/2 cup
(125 ml)
pomegranate arils

3 tablespoons
(45 ml)
chopped pistachios

1/4 cup
(60 ml)
coarsely chopped mint

Imprimer ma sélection

Preparation

Preheat oven to 425°F.

In a large bowl, combine crust mix with warm water until well blended. Knead dough into a smooth ball, about 2-3 minutes. Cover and let rest for at least 15 minutes.

Meanwhile, heat oil in a large non-stick skillet over medium high heat.

Sauté onion for 1 minute; add eggplant, cumin, cinnamon, and chili flakes and cook further 3 minutes.

Stir in both pouches of pizza sauce and diced feta. Set aside to cool.

Cut dough into 6 equal pieces.

On a lightly oiled surface; press or roll each piece into a rough 8-inch (8 po) oval. Spread 1/6 of eggplant filling onto centre of the oval dough; leaving a 1/2 inch (12 mm) border. Pinch the dough together at opposite ends to create 2 tapered ends. Repeat the steps with remaining dough.

Place pizzas onto a large parchment lined baking sheet and bake for 15 minutes.

Drizzle with yogurt, and sprinkle with pomegranate arils, pistachio and mint to serve.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.