Turkish Meatball Pizza
Turkish Meatball Pizza
Directions
- Stretch pizza dough to 14”
- Spread 4 oz Harissa sauce across dough, leaving about a 1” crust line
- Cover sauced area with 9 oz of Bacio Provore™ cheese.
- Top the cheesed area of the pizza with the rest of the toppings
- Bake pizza until cheese is melted and dough is properly cooked.
- Finish with Tabbouleh
Ingredients
- 9 oz Bacio Whole Milk Cheese
- 1 oz dates, sliced
- 2 oz eggplant, charred
- 4 oz harissa, sauce
- 1 each pizza dough, 14 in
- 1 oz red onion
- 5 oz Tabbouleh, recipe below (post bake)
- 3 oz Turkish Meatballs, recipe below
Tabbouleh
Directions
- Boil 1 cup of water and pour over bulgur wheat and let steep until the bulgur wheat is tender.
- Once tender, remove water and cool down.
- Combine all ingredients in a large mixing bowl, taste and add salt and pepper if needed
Ingredients
- 1/2 cup Bulgur Wheat
- 1 cup cucumber, diced
- 1 medium clove garlic, clove(s), minced or pressed
- 1/3 cup onion(s), green, thinly sliced
- 3 or 4 tbsp lemon juice, to taste
- 1/3 cup mint, fresh, chopped
- 1/3 cup oil, olive, extra virgin
- 3 medium bunches parsley, curly
- 1 tsp salt, sea, fine, divided
- 1 cup tomato(es), diced
Turkish Meatballs
Directions
- In a large mixing bowl combine all ingredients.
- Portion and roll into 3 oz meatballs
Ingredients
- 1/2 tsp allspice
- 1 cup bread crumbs, fine, fresh
- 1 tsp cumin, ground
- 1 each egg(s)
- 2 garlic, clove(s)
- 1 lb ground lamb, lean
- 1 tsp dried mint
- 1 tbsp oil, olive
- 2 tbsp parsley
- 1 tsp pepper
- 1/2 tsp salt