Herbed Cheese Pizza (Lahmacun)

Yield: 8 servings (serving size: 1 6-inch pizza)

Ingredients

• Dough:
• 2  cups  bread flour, divided
• 1  teaspoon  sugar
• 2  packages dry yeast (about 4 1/2 teaspoons)
• 2  cups  warm water (100° to 110°), divided
• 2 1/2  cups  all-purpose flour, divided
• 1  teaspoon  salt
• 2  teaspoons  olive oil
• Cooking spray
• 
  Topping:
• 2  teaspoons  dried oregano
• 2  teaspoons  ground cumin
• 1  teaspoon  hot paprika
• 3/4  teaspoon  coarsely ground black pepper, divided
• 1  teaspoon  olive oil
• 1  cup  finely chopped onion
• 1/2  teaspoon  salt
• 5  garlic cloves, minced
• 1  bay leaf
• 1  (28-ounce) can diced tomatoes, undrained
• 10  ounce  thinly sliced kasseri cheese
• 3  tablespoons  minced fresh parsley

Preparation

To prepare dough, lightly spoon bread flour into dry measuring cups; level with a knife. Combine 1 cup bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes.

Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 2 cups all-purpose flour, 1 cup bread flour, and 1 teaspoon salt in a large bowl; make a well in center of mixture. Add yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.

To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper; set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf.

Preheat oven to 450°.

Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.

Top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley.

Nutritional Information

Calories:

434 (28% from fat)

Fat:

13.4g (sat 6.6g,mono 1.3g,poly 0.2g)

Protein:

19.7g

Carbohydrate:

62.6g

Fiber:

4.6g

Cholesterol:

35mg

Iron:

5.6mg

Sodium:

934mg

Calcium:

308mg