Just Baking

Choice is good; too much choice is  bad. For that reason pizza can be the most annoying dish on earth. I find going to a pizza restaurant quite traumatic: after much hemming and hawing to choose which topping I would prefer, I invariably change my mind when the waiter is about to leave the table with my order; and I will stay clear of the dough agony.

I suspect that master pizza bakers have secret competitions held in Parma or Naples to produce the most unlikely combination of toppings. I am sure they dream up silly toppings and give them Italian names. I can imagine them in the heart of Italy, having discussions such as, “What about the Pomegranitela: crayfish, asparagus, and pomegranate pizza, and for this season’s vegetarian choice, the Sisistellina: salad, spring onions, spices, and to top it all . . . come on . . . why not? Be new, be trendy . . . spaghetti, that should be a winner.”

I am sorry, but I do like some things to be simple; this is why I like the pizzas in Syria – no nonsense, full of flavor, simple one-choice pizza. Some of you might say that they had the same in Morocco or in Algeria. see across several countries one kind of pizza, I had forgotten all about it, but as I was reviewing Feast Bazaar by Barry Vera, it all came back. I tried the recipe and it was as delicious as I remembered. Here it is if you would like to have a go, and if you have experienced some silly toppings, let us know with your comment.

Cinnamon Lamb Pizza with Oregano

35g wholemeal flour
435 g plain flour, plus extra, for rolling
2 teaspoons fresh yeast
2 teaspoons sugar
21/2 teaspoons salt
420ml water
2 tablespoons olive oil, divided
1 small brown onion, finely chopped
1 teaspoon ground cinnamon
300g minced lamb
4 tablespoons tomato sauce
4 balls buffalo mozzarella
2 large sprigs oregano, leaves picked

Makes 4

To make the pizza bases, place the flours, yeast, sugar, and 21/2 teaspoons salt into a mixer with a dough hook. With the motor running, slowly add 420ml water and 2 teaspoons of the oil. Leave the mixer on low speed for 10 minutes, or until a smooth, firm dough forms.

Divide the dough into four even portions, place on a lightly oiled tray, and cover with a damp tea towel. Leave for about 2 hours, or until the dough has doubled in size.

Roll out each portion onto a lightly floured surface to create four circles that have a 12 cm diameter and are 5mm thick. Preheat the oven to 220C (425F/Gaz7).

Heat the remaining oil in a frying pan over medium heat. Add the onion and cinnamon and fry for about 2-3 minutes, or until the onion is soft. Add the lamb and cook for 20-30 minutes or until it is crispy, Make sure you keep stirring the mince to break it down into small pieces. Remove from the pan and drain on paper towels.

Place the pizza bases on baking trays. Spread 1 tablespoon of tomato sauce over each one, spreading all the way to the edge. Sprinkle the lamb evenly over each base, then tear the buffalo mozzarella over the lamb. Bake in the oven for 10-15 minutes, or until the cheese has melted and the pizza bases are golden and crispy. Remove from the oven and sprinkle with the oregano. Season and serve immediately.