Macedonia’s Pizza Love

Sasha Martin of Global Table Adventure featured a very adorable photo of a child making an adorable pizza! Combinations of diced pork, olive oil and an egg make up the pizza and they called it Macedonian pizza. Here is their recipe:

 

Ingredients:

1 recipe homemade  pita dough

1 – 1 1/2 large, boneless pork loin chop(s) (butterflied makes your work easier)

2 Tbsp olive oil

salt & pepper

2 eggs

 

Directions:

Prepare homemade pita dough. Cover with a moist cloth and let the dough rest in a warm, sunny spot until doubled in volume, about 1 1/2 – 2 hours.


Meanwhile, go row a boat on still morning in Macedonia. Listen to the water lap the sides of your boat. Daydream. Soak up the sun. Why not? This is stove top travel. This is your chance to imagine.


When you get home, place a pizza stone in the oven and preheat it to 400F. If you don’t have a pizza stone, just bake the pizza on a sheet pan  (cooking times may vary, though).

Divide dough into two pieces. Roll them into hearts, circles, whatever shape suits your fancy – dusting with flour to prevent sticking, if necessary. Press down with your hand to create a lip around the edge, so the egg doesn’t roll off later.

Meanwhile, dice the pork chop. This large, butterflied chop easily covered the two pizzas.


Toss the diced pork with olive oil, salt and pepper.


Spread onto pizza.


Brush crust with a glistening coat of olive oil.


Bake for 16-20 minutes. Now, here’s what I figured out in my very wacky oven:

- the egg will be quite runny if cooked 10-12 minutes

- the egg will set completely if you add it at the beginning of baking

The choice is yours.


We added it after about 8 minutes of baking:

Then we brushed it again with olive oil, before returning to oven.

And we started working on the next one…


Now,. I’m going to show you a mistake, so you can learn from my folly. The next pizza didn’t rise well because the dough was too dry. You want your dough to be soft, like a baby’s bottom. Or else it’ll look more like a cracker when baked (and, worse yet, the yolk rolled right off of it):


Posted by Diane Araga, on March 28, 2013 at 8:00 AM