The homemade Harissa, Merguez and Pepper Pizza

The weekend is approaching and Juicy Lucie brings us a perfect recipe to cook on chilled days. Friday night is just so appropriated to get your hands into it. Take note of this healthy and tasty homemade pizza recipe!

its friday night pizza

I  would not have baked any pizza until I recently got myself a Kenwood Kitchen machine. Just the thought of fighting with the dough would have stopped the idea straight away. But now that I have no excuses anymore, I decided to give it a try . The good thing with Pizza is that you can top it with pretty much anything so I decided to go for Harissa, Merguez and Pepper Pizza toppings.

Here is the list of ingredients you will need for 2 doughs :

  • 500g of plain flour
  • 10g of sugar
  • 10g of salt
  • 25g of fresh baker’s yeast
  • 30cl of water
  • 3 tbsp of olive oil

You will have to add flour, sugar and salt in your kitchen machine’s bowl and mix them together. Crumble in your fingers the baker’s yeast, add it to the big bowl and mix it with the flour. Once done, just set up your kitchen machine with the bakers hook (yes, the one that look like Captain Hook –lol.) Turn on your machine and while the dough is kneading, add the water little by little.

First step pizza elaboration 21 Senses

It should turn into a sticky dough. Surround the dough with flour. Cover the bowl with a clean kitchen towel and leave it on the side in a warm place for an hour.

List of ingredients for the topping:

  • Harissa paste + olive oil
  • 1 passata packet
  • 1 green sliced pepper
  • 1 red sliced pepper
  • 2 merguez cut in small pieces
  • French grated Emmental
  • Flour to cover your work space
  • Salt and pepper
  • Provençal herbs

Add 3 tbsp of olive oil in a glass and mix it with 3 tbsp of Harissa paste. You will use this to spread on the dough once you rolled it out. 

Now that your dough has risen for an hour you will have to roll it out. Make sure your work surface is clean and sprinkle some flour on it. Take your dough and cut in two. (If you don’t need the second dough, you can clingfilm it and keep it in your freezer for another time). 

Making pizza step 2 21 Senses

Roll out the dough with a wooden rolling pin, into a circular shape (you can also do a rectangular shape like me if you want to).

Once you have the desired shape, (you don’t want a too thick pizza so try to work your dough as thin as possible), spread the Harissa paste with the back of a spoon. Make sure you cover most of the dough (you can leave 1cm all around free of paste if you want to).

Compo 3 pizza 21 Senses

Spread the passata all over and add then the grated Emmental on top. 

Pizza 21 Senses

Add the two sliced peppers on top and add also the merguez. compo 4 pizza 21 Senses

Finish by topping with another layer of grated Emmental, salt and pepper and some Provençal Herbs.

Pizza 21 Senses

 

Put it in the oven for about 10 minutes at 220 degrees. And voilà! Your pizza is ready to eat! 

Pizza ready to eat 21 Senses

This recipe by Juicy Lucie looks amazing!! Will you do it for your siblings? Or maybe to surprise someone? Please share your experiences with us! 🙂 

And do not forget that you can also share with us your speciality! Just send us an email to 21sensesmag@gmail.com and we will publish the best ones! 

 

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