Medfouna Berber Pizza

About Medfouna Berber Pizza

Ingredients

• Medium onions, finely chopped 3
• Oil 1 tbsp
• Sugar ½ tsp
• Salt to taste
• Green capsicum, finely chopped 1 cup
• Coriander powder ¼ tsp
• Cumin powder ¼ tsp
• Red chilli flakes ½ tsp
• Fresh coriander leaves, finely chopped 2 tbsps
• Dried thyme ½ tsp
• Green olives, cut into rings (optional) 1 cup
• Pizza base
• Refined flour (maida) 1 cup
• Sugar ½ tsps
• Salt to taste
• Dried yeast, mixed with 2 tbsps hot water and ½ tsp sugar 1 tsp
• Oil 1 tsp + to grease
• Butter a little to brush

How to Make Medfouna Berber Pizza (Stepwise Photos)

Method

1. Heat 1 tbsp oil in a non-stick pan, add onion and saute on low heat till soft. Add sugar, salt, capsicum, coriander powder, cumin powder, chilli flakes, coriander leaves, thyme and green olives. Mix and cook for 2-3 minutes. Set aside.
2. To make pizza dough, take refined flour, sugar and salt in a mixing bowl and mix. Make space in the middle of the bowl and pour yeast mixture and 1 tsp oil and mix well.
3. Add hot water, little as a time, and knead on a floured surface. Stretch and fold for about 10 minutes or till smooth. Put the dough in a bowl, cover with moist cloth and set aside for 40 minutes to prove.
4. Preheat oven to 200º C.
5. Flatten the dough with fingers and stretch into a medium thick disc.
6. Grease a non-stick pan with oil, place the dough disc in it. Spread the stuffing in the middle leaving a little space from the edges. Fold the edges inwards.
7. Brush the edges with butter, keep the pan in the preheated oven and bake for 20 minutes.
8. Take the pan out of the oven, cut into wedges and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps