Okay, okay, it would be easy to just slap anything on a pizza and call it fusion cooking. But what if I told you the sauce for this pizza isn't made from tomatoes? Not barbeque sauce either. No olive oil, peanut sauce, or even cream sauce. This is no ordinary pizza.
Ethiopian Flavors:
One of the most prominent flavors in Ethiopian cooking is berbere, named after the Berber people of Northern Africa. It's so important in Ethiopian cooking, it's even used in their national dish: doro wat. Berbere offers a comforting blend of spice and warmth, and the best part is, no two berbere blends are alike! It can be made by mixing a number of different spices and herbs, and it is often used to flavor a variety of meats, vegetables, and legumes. It is also sometimes mixed with red wine and oil to produce a ketchup-like condiment known as awaze, so the possibilities are endless!
A Brief History of Pizza:
It's hard to tell who exactly invented pizza. It has become an American staple since its introduction in the late 19th century, though it was clearly consumed in Italy before that. Flatbreads with toppings were enjoyed centuries ago by the ancient Egyptians, Greeks, and Romans. Each new region the delectable, saucy flatbread travels to puts its own spin on the flavors and textures that make it so delicious.
During the 1700s and 1800s, the kingdom of Naples was infamous for its large numbers of working poor. These people needed cheap meals that could be consumed quickly, and pizza - flatbreads with toppings - offered just that. Pizza would remain relatively unknown throughout the rest of Italy until the 1940s.
Time: 45 minutes Serves: 8 people
Ingredients:
2 tsp light spices
Cinnamon
Coriander
Cardamom
Onion powder
Ginger
Salt
1 tsp strong spices
Chili powder
Paprika
Ground cloves
¾ cup red lentils
1 lemon (plus one for serving)
1 cup vegetable (or chicken) broth
1 tbsp brown sugar
2 chicken breasts
1 bag pizza dough
Sliced smoked gouda (to taste)
½ cup chopped arugula
Preparation
Preheat oven to 550°.
Prepare berbere blend by mixing spices in a small bowl.
Heat lentils in medium saucepan over medium heat with lemon juice and broth. Add half of your berbere to the lentils and stir. Reduce to a simmer once boiling. Cook until lentils are soft (about 15-20 min).
Blend lentils into a sauce in a food processor.
Add brown sugar to remaining berbere. Coat chicken in spice blend, then sear in a griddle over medium heat until fully cooked and outside is golden brown. Cut chicken into bite-sized chunks.
Roll out pizza dough and coat with a light drizzling of olive oil. Spread lentil sauce over dough and sprinkle chicken bites evenly over the sauce. Top with smoked gouda. Bake for 8 minutes, or until edges are golden brown.
Top with chopped arugula and serve with lemon slices.
Cooked chicken breasts
Pizza dough with lentil sauce
Chicken spread evenly over pizza
Finished pizza slice
Food history sources:
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