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I love Tuscanini’s new line of Italian breads, and this pizza crust is the most convenient way to serve a pie. Here I topped it with shawarma-spiced ground meat and a good drizzle of techina. It’s a Middle Eastern twist on the Italian classic. Enjoy!
Yields 2 pizzas
1 tablespoon oil
1 small onion, finely diced
1/2 pound ground meat
2 teaspoons shawarma spice
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/2 teaspoon Tuscanini Sea Salt
1/2 teaspoon black pepper
1 jar Tuscanini Pizza Sauce
6 to 8 basil leaves
1 tablespoon Tuscanini Calabrian Chili Peppers (optional)
2 tablespoons chopped parsley
1 tablespoon finely diced red onion
2 tablespoons prepared tahini, to drizzle
Heat a skillet over medium heat. Add oil and sauté diced onion until caramelized. You may need to reduce the heat to prevent the onion from burning. Add meat and break it down into bits. Season with shawarma seasoning, granulated garlic, onion, salt and pepper. Increase heat and cook until meat is nicely browned and its moisture evaporates.
Heat oven to 475 degrees Fahrenheit. Place two pizza crusts on a baking sheet lined with Gefen Parchment Paper. Generously smother with pizza sauce and top with basil leaves. Bake for 10 minutes. Remove from oven and top with meat. Return to the oven for five minutes.
Before serving, dollop chili peppers and top with red onion and parsley. Drizzle with tahini and serve warm.
Sponsored by Tuscanini
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