Mama Mia, that’s a Kosher Pizza!

Mmm, fresh, hot pizza. Delicious pizza… Nummy pizza…. We all love our pizza, but we hate going to pizzas that pizzas are ordered. I’m sure we’ve all gone to the party where the ONE cheese/non meat & dairy pizza is eaten by everyone else BEFORE they dig into the pepperonis and pork sausage. Then they blink at you and ask why you’re so pissed? Duh!!! You’re having to starve while they eat!

But I digress in this little conversation. The main focus of today’s article is going to be different pizza topping compbinations, and how you can enjoy pizza year round, even during Passover. To start with, I want to share a wonderful Parve Pizza Dough that’s Gluten-free. But, for those that want to make their OWN crust, our friends at the UJC have a few ideas. Below is the one I usually use:

Pizza Crust & Sauce
Source:
Crust: Jonathan Friedman’s mother in the 2nd grade cookbook from Arie Crown Day School in Chicago;
Sauce: A Taste of Tradition by Ruth Sirkis

Yield: 1 pizza

Crust: 1 pkg. dry yeast
7/8 cup warm water
1 tsp. sugar
2 1/2 cups flour
1 tsp. kosher salt
1 tbsp. oil
Cornmeal for pan

Sauce:
1 6 oz. can tomato paste
1 clove garlic, mashed
2 tbsp. olive oil
1/2 tsp. salt
Dash pepper
1/2 tsp. thyme
1 tsp. oregano
4 oz. cheddar cheese
10 black olives

Make Crust:

Dissolve yeast and sugar in warm water until foam appears on top, then add salt, oil, and flour.

Knead the dough until the dough is elastic. Put dough in oiled bowl. Turn so surface is covered in oil. Cover with damp towel. Place in warm place until it doubles in size, about 1 hour. Punch dough, cover with towel. Let rest 15 minutes.

Sprinkle pan with cornmeal. Roll dough. Cover with sauce and cheese, add anchovies and olives.

Bake for 25 minutes in preheated 425 F oven.

Make the Sauce:

Grate cheese coarsely. Mix tomato paste with 2/3 cup water, garlic, oil, salt, pepper and thyme.

Whichever method you use, be it premade crust and sauce or making your own via the UJC, we now get to the FUN part: TOPPINGS! Here are a few suggestions that have worked well for me (All of these assume you’re using a base layer of kosher mozzerella cheese):

Pepperoni Pizza – Some of my readers lament the loss of pepperoni pizzas when they went fully Kosher. I highly suggest Yves’ Veggie Pizza Pepperoni, a vegan alternative that tastes and cooks JUST like the old pepperoni that, as we all know, can’t be mixed with meat & dairy.

Philly Pizza – Take out your favorite cream cheese and some lox (Thinly-sliced strips of smoked salmon). Slicing up the strips, lay them out on the pizza as thick or as heavy as you want. Then, cubing up the cream cheese, scatter the cubed cheese onto the pizza atop the lox. Bake as usual.

SoCal Delight – Take one medium-sized avocado and pit/peel it. Slicing the halves into thin wedges (I suggest 1/8th inch at the thickest), arrange them in a circle incide the pizza. Next, take three garlic cloves (minced) and scatter them about the pizza. Finally, take some crumbled kosher feta cheese and scattering this, as well, on top. If you want, you can also add some sun-dried tomatoes when you at the feta cheese, just for a bit more SoCal taste. Bake as usual.

Cheeseburger Pizza – Ah, the melted cheddar, onions, and beef all together…. Some of you miss this so much, don’t you? Well, having never had beef and Dairy together, I’m not sure what I’m missing. But, if it’s anything like this, I know why you miss it. First, we need a package of cooked TVP (Textured Vegetable Protien). This stuff is WONDERFUL for working as a ground beef substitute, is completly vegan, and is healthy to boot. (Ever eat at Taco Bell? Most their ground meat is half beef and half TVP to keep the price down. Can’t taste it, can you?) Anyhow, I’m getting ahead of myself! Take the cooked TVP and scatter it on the pizza, topping it with diced onions and kosher cheddar cheese. Bake as usual.

These are just some ideas to get your brain juices flowing. I promise I’ll do another article at some point on pizza toppings, but for now… Shalom and good cooking!

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January 29, 2006. Gluten-Free, main courses, recipes, snacks.

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