Safari Pizza With Harissa Recipes

GRILLED PIZZA WITH HARISSA AND HERB SALAD

Steps:

• For dough:
• Mix 1 1/4 cups warm water and sugar in large bowl; sprinkle yeast over. Let stand until yeast dissolves and mixture looks spongey, about 10 minutes. Whisk in 1 cup all purpose flour; let stand in warm draft-free area until mixture is bubbling, about 35 minutes.
• Stir whole wheat flour, 1 tablespoon olive oil, and coarse salt into yeast mixture, then stir in 2 cups all purpose flour. Knead dough in bowl until almost smooth and beginning to pull away from sides of bowl, adding more all purpose flour by tablespoonfuls if dough is very sticky. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 7 minutes. Form dough into ball. Place dough ball in oiled large bowl; turn dough to coat with oil. Cover with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
• Punch down dough; divide into 6 equal pieces. Roll each dough piece on floured surface into ball. Cover dough balls loosely with plastic wrap and let rest 30 minutes.
• Prepare barbecue (medium-high heat). Sprinkle 2 large baking sheets with flour. Roll out each dough ball on lightly floured work surface to 7- to 7 1/2-inch round, letting dough rest briefly if springing back. Transfer to floured baking sheets. Brush tops lightly with olive oil. Working in batches, grill dough rounds, oiled side up, until bottoms are firm and grill marks appear, watching to avoid burning, about 3 minutes. Turn crusts over, grilling until dough is set, about 2 minutes. Transfer crusts, grill-marked side up, to baking sheets. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.
• Prepare barbecue (medium heat). Spread 1 teaspoon harissa very thinly over top of each pizza crust. Sprinkle each with 1/4 cup Gruyére and 2 tablespoons Parmesan cheese. Return pizzas to grill; cover and grill just until cheese melts, about 4 minutes.
• For herb salad:
• Combine baby greens, parsley leaves, basil leaves, chopped assorted fresh herbs, and olive oil in medium bowl; toss to coat thoroughly with oil.
• Place pizzas on platter. Divide salad among crusts; sprinkle with pine nuts.

SAFARI PIZZA WITH HARISSA

Steps:

• Mix berbere, garlic and salt with olive oil. Coat top of pizza crust with oil mixture; set aside.
• Prepare topping:
• Place vegetables in a roasting pan; lightly toss with olive oil and harissa to coat.
• Roast vegetables for 15-20 minutes.
• Remove from oven and let cool.
• Arrange cheese, sausage and vegetables on pizza crust.
• Bake in preheated oven at 350°F for 10 minutes.
• Remove from oven and serve hot.
• Sprinkle with more harissa if desired.

TOMATO & CHILLI HARISSA

Steps:

• Heat the spice seeds in a dry pan until lightly toasted and aromatic, then lightly crush using a pestle and mortar.
• Heat the oil in a large pan and add the garlic, toasted spices, paprika, tomatoes and chillies. Cook over a low heat, stirring frequently, until the tomato flesh has cooked down to a pulp and the garlic is tender - this will take about 15 mins.
• Remove from the heat, add the rose water (if using), then blitz with a hand blender or pulse in a food processor to make a rough paste. Spoon into a sterilised jar and pour a little oil over the surface to completely cover it. Will keep in the fridge for several months if you cover the surface with oil after each use.

HARISSA

Steps:

• Break up chili peppers, remove the stems and seeds, and discard. Wear disposable gloves if working with medium-hot or hot peppers.
• Place chili peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
• Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with the chili peppers.
• Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
• Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.