Kiymali Pide -- Pizza
Recipe type: Pizzas
 
Ingredients
  • One, 19-ounce, proprietary pizza dough ball
  • One bowl of meat mixture (above)
  • 6 ounces of grated Jibneh Arabieh (fontina or mozzarella can substitute)
  • 5 ounces of crumbled Palestinian Nabulsi cheese (Greek halloumi or feta can substitute)
  • 10-15 small mint leaves
  • 4 tablespoons of pomegranate fruit
Instructions
  1. Pre-heat the oven to 550 F.
  2. Pull floured dough ball into an oval shape.
  3. Press into the middle of the oval, then hold the dough vertically and let gravity pull it.
  4. Place dough on the table and press in the middle to create a raised crust.
  5. Pull it until you have a 3-4 inch-wide, 2.5-foot-long canoe.
  6. Sprinkle Jibneh Arabieh along the length of dough.
  7. Place dough on pizza peel and press meat into the dough trough. Keep meat filling less than 2-3 centimeters thick. (Meat mix will shrink while baking, so fill near the side of dough well.)
  8. Once meat is pressed into the dough, give ends of the dough a pinch and pull canoe to make it longer, if needed.
  9. Place canoe in oven and bake until the dough is golden brown, the meat mixture is bubbling and the is cheese melted, (approx. 12-14 minutes).
  10. After the pide is baked, sprinkle it with Nabulsi cheese, pomegranate fruit and mint leaf. This is usually cut into pieces and served hot.
Recipe by Pizza Today at https://pizzatoday.com/recipes/kiymali-pide/615549