Italians usually get the credit for inventing pizza, but some people believe that Turkish pide (flatbreads with toppings) may have come first. This recipe is an adaptation of a pizza discovered in a street-side cafe in the Mediterranean coastal city of Antalya.
- 12 ounces prepared whole-wheat pizza dough
- 1 teaspoon extra virgin-olive oil, plus 1 tablespoon, divided
- 1 1/2 cups fontina or Monterey Jack cheese, grated
- 1 1/2 cups diced tomates (2 medium)
- 1 cup sweet onion, such as Vidalia, diced (1 medium)
- 2 tablespoons jalapeno pepper, seeded and minced (1 pepper)
- 2 ounces sliced pastrami, diced (1/2 cup), optional
- 1/3 cup fresh flat-leaf parsley leaves, torn
- freshly ground pepper to taste
- cornmeal for dusting
- Step 1
- Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500° F or highest setting. Coat a large baking sheet with cooking spray and dust with cornmeal.
- Step 2
- On a lightly floured surface, roll the dough into a 15-by-10-inch oval. Transfer to the prepared baking sheet. Turn edges under to make a slight rim. Brush the rim with 1 teaspoon oil.
- Step 3
- Sprinkle cheese over the crust, leaving a 1/2-inch border. Top with tomatoes, onion, jalapeño and pastrami, if using. Season with pepper. Drizzle with the remaining 1 tablespoon oil.
- Step 4
- Place the baking sheet on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Sprinkle with parsley and serve immediately.
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