Thursday night is pizza night at our house. Last night as I was rolling out our crusts, I had a brainstorm!
If you can make a half moon-shape stuffed pizza and call it calzone, why not a triangle shape and call it: Pizza Hamantashen.
So that’s just what we did! Followed up by hamantashen with sprinkles for dessert, of course.
(Forgive the photos – best I could do with an iPhone… and hungry children grabbing at the hamantashen.)
First, roll out a circle of pizza dough. Mine was about 7 inches in diameter.
Then spoon on some pizza sauce (in a pinch, regular ole marinara sauce is a perfectly acceptable substitute).
Layer on your toppings – my kiddo picked mushrooms, peppers and broccoli.
Top with shredded mozzarella.
Pinch in the corners – I overlapped them to try to keep everything secure.
Brush with egg and bake on a greased cookie sheet in a 375 degree oven for about 20 minutes.
If you are looking for a recipe for pizza dough, here is the one we’ve used for the last two years (thanks, Katie!). It turns out right every single time – and that’s saying something in my kitchen.
Fail-Proof Pizza Dough
Adapted from 1,000 Jewish Recipes by Faye Levy
2 1/2 cup warm water
2 scant Tablespoons yeast
1/4 cup oil (veg or olive, depending on your taste)
1/2 Tablespoon salt
5-6 cup flour
Dissolve yeast in water.
Add oil, salt, and 4 cups flour.
Combine and add flour as needed to make soft dough.
(I do all the above steps in my Kitchen Aid and it works great, but you can also do this by hand.)
Cover with a towel and let rise for one hour.
Divide into three equal balls and roll out or press into greased pizza pans. Add sauce and toppings. Bake at 375 until cheese is bubbling and brownish.
Anyone else getting creative with their hamantashen?