Whole Wheat Pizza with Muhammara Sauce, Goat Cheese and Arugula
Muhammara, which means “reddened” in Arabic, is a delightful Syrian dip. Its name comes from its beautiful red color. Its main ingredient is pureed roasted red bell peppers spiked with a few zesty peppers such as chilies or Aleppo and mixed with ground walnuts and bread crumbs. The sauce for this pizza is inspired by muhammara dip minus a few ingredients such as the breadcrumbs. It is delightfully zesty and tastes superb against the goat cheese topping.
I’ll cut straight to chase and tell you this is really good and you have to make it!
PIZZA WITH MUHAMMARA, GOAT CHEESE AND ARUGULA RECIPE
Yield: 4
Prep Time: 10 MIN.
Cook Time: 25 MIN.
Total Time: 35 MIN.
Ingredients:
For the crust
2 cups whole wheat flour
3/4 teaspoon salt
1/2 tablespoon active dry yeast
1/2 tablespoon honey
1 cup warm water (about 100 degrees)
Olive oil, for brushing the crustFor the muhammara sauce
1 (12-ounce) jar roasted red bell peppers, drained*
1/4 cup chopped walnuts, optional
1 small garlic clove
1/2 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon pepper flakesFor the toppings
6 ounces shredded mozzarella
6 ounces herbed (or plain) goat cheese, cut into small chunks
About 2 cups arugulaDirections:
Preheat the oven to 400 degrees Fahrenheit.
Combine the flour and salt in a medium bowl. Dissolve the yeast with honey in the warm water. Add it to the flour. Mix and knead with your hands for 5 minutes.
Using a rolling pin, flatten the dough on a dry surface sprinkled with cornmeal into an oval or circle, about 1/8-inch thick. Slowly transfer it to an oven sheet. Brush it with olive oil. Bake for 10 minutes.
Remove the crust from the oven . Let it cool 5 minutes.
While the crust is cooling, process all the ingredients for the muhammara to a puree in a food processor.
Spread the pepper puree on the crust. Sprinkle the shredded mozzarella on the pizza. Disperse the chunks of goat cheese all over the pizza. Place the pizza back in the oven and bake for 15 minutes.
Let the pizza cool a few minutes. Top it with arugula and serve.
*Jarred roasted bell peppers are already salted and don't need extra salting.
Similar Posts:
Chicken Sausages in Triple Red Pepper Sauce
Moroccan Flatbread with Parsley Pesto and Merguez
rss feed
email
twitter
facebook
pinterest
Dzoli — 10/24/2011 @ 11:56 pm
Oh it smiles to me from the screen.What a delicious combination:)
Anonymous — 10/25/2011 @ 10:23 am
Definitely worth a try.
Ihsane Marouan — 10/26/2011 @ 10:02 am
wow !!!! mm … it's greaaat!!! :P
Kalyn — 10/26/2011 @ 2:03 pm
Great idea to use Muhamarra sauce on pizza!
Anonymous — 10/26/2011 @ 7:08 pm
Nisrine! how do you do it? you make cooking look sooooo delicious. i love your writing, your photos, your knowledge and your style.
it's a feast for my eyes.
thanks.
Nisrine — 10/27/2011 @ 12:16 am
Anonymous, I'm glad you're enjoying it all. Thank YOU.
Sylvie @ Gourmande in the Kitchen — 10/27/2011 @ 5:50 am
The muhammara sauce sounds wonderful with the goat cheese, which I always love on pizza.
lacaffettierarosa — 10/27/2011 @ 9:14 am
This exactly the kind of 'contamination' pizza I'm in favour of. A world apart from the ham and pineapple toppings that horrified me when I first came in touch with pizza outside Italy :) Will try for sure, although every time I make muhammara, it tends to just dissolve into thin air by the time I have blinked my eyes!
Niri — 11/08/2011 @ 8:26 pm
OMG That pizza looks heavenly!
Shani — 11/08/2011 @ 8:34 pm
I made it this weekend and we LOVED it! it was just so delicious! Thanks for the recipe!
Lea Ann — 11/09/2011 @ 8:15 pm
I’m a big arugula fan andthink this sounds like a wonderful pizza combo. Thanks for stopping by my blog today and the comment. Great site you have here. Look forward to more of your posts.
Christina — 03/24/2012 @ 12:00 pm
Absolutely delicious and easy to make! Will definitely be making it again!
Nisrine — 03/24/2012 @ 8:43 pm
Christina, I’m happy to hear you enjoyed it. Thank you.