Turkish-Style Pizza
.
Yield
14 servingsPrep
15 minCook
25 minReady
42 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cornmeal
for dusting |
*
|
| 12 | ounces |
pizza dough
whole wheat |
* |
| 1 | teaspoon | olive oil, extra-virgin |
|
| 1 | tablespoon |
olive oil, extra-virgin
divided |
|
| 1 ½ | cups |
monterey jack cheese
grated |
|
| 1 ½ | cups |
tomatoes
diced |
|
| 1 | cup |
sweet vidalia onions
diced |
|
| 2 | tablespoons |
jalapeño pepper
minced seeded |
|
| 2 | tablespoons |
jalapeño pepper
minced seeded |
|
| 2 | ounces |
pastrami
sliced, diced (1/2 cup), optional |
* |
| 1 | x |
black pepper
freshly ground to taste |
*
|
| ⅓ | cup |
parsley leaves
fresh flat-leaf, torn |
|
Directions
Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500° F or highest setting.
Coat a large baking sheet with cooking spray and dust with cornmeal.
Prepare Whole-Wheat Pizza Dough, if using.
On a lightly floured surface, roll the dough into a 15-by-10-inch oval.
Transfer to the prepared baking sheet.
Turn edges under to make a slight rim.
Brush the rim with 1 teaspoon oil.
Sprinkle cheese over the crust, leaving a ½-inch border.
Top with tomatoes, onion, jalapeno and pastrami, if using. Season with pepper.
Drizzle with the remaining 1 tablespoon oil.
Place the baking sheet on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.
Sprinkle with parsley and serve immediately.
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