Jewish Pizza Recipes

Steps:

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

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.

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.

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.