Under the Shade of Olive Trees by Merijn Tol

Author:Merijn Tol
Language: eng
Format: epub
Publisher: Abrams
Published: 2013-12-18T05:00:00+00:00

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Sucuk-Semolina Pizzas

With sumac and pine nuts

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MAKES 15 TO 20 MINI PIZZAS

⅔ cup (100 g) semolina flour, plus extra for dusting

¾ cup (100 g) all-purpose flour, plus extra for dusting

½ cup (115 g) cold butter, cut in chunks

2 to 3 tablespoons ice-cold water

1 egg yolk

2 whole sucuk sausages

4 tablespoons (54 g) pine nuts

2 tablespoons sumac (see this page)

• Preheat the oven to 400°F (205°C). With your hands, quickly knead the semolina with the all-purpose flour, 1 teaspoon salt, the cold butter, ice water, and egg yolk into a dough (or use a food processor). Wrap the dough in plastic wrap and let rest in the fridge. Dust the counter with flour and roll out the dough into a ¼-inch- (6-mm-) thick slab. Dust with some semolina. With a dough cutter or small drinking glass, cut out small rounds from the dough. Form another dough from the scraps, roll out, and cut more rounds. Prick small holes in them with a fork. Place on a baking sheet and bake for about 15 minutes, until golden brown.

• Meanwhile, cut the sausage into thin slices with a small, sharp knife. Heat a skillet and gently fry the sausage slices for 2 minutes. Mix with the pine nuts and let drain on paper towel. Arrange the sucuk with the pine nuts over the pizzas and sprinkle generously with sumac. Bake for another 2 minutes in the oven and serve warm.

• It’s also nice to drizzle the pizzas with pomegranate molasses or sprinkle them with Aleppo pepper for an extra kick.

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