After cruising this past fall around Italy it inspired this pizza Hamentashen. Who would ever think you could have a dairy hamentash.
- Pizza Dough (from my book Perfect Flavors)
- 2 teaspoons dry yeast
- 1 teaspoon sugar
- ¾ cup very warm water (115°F)
- 2 cups flour
- 1 teaspoon kosher salt
- Combine yeast, water, and sugar in a medium bowl; proof for 5 minutes, until bubbling.
- Add flour and salt; knead for 2-3 minutes until flour is well blended and a dough ball forms.
- Cover; let rise in a warm place for 45 minutes.
- Preheat your oven to 400
- Roll your dough out to 1/8 inch thick (or less) on a floured surface. You want your rolled dough to be as thin as possible, while still being thick enough to hold the shape when forming the Hamentashen.
- Using an upside down drinking glass to guide me cut the dough into in 3-inch circles.
- Fold the circle to form a triangle and pinch the edges really well so they don’t open while baking.
- Fill the hamantashen with a bit of your favorite pizza sauce and top with some cheese.
- Place each triangle on a baking sheet lined with parchment paper.
- When tray is full bake for 8-10 minutes or until done when the cheese bubbles and the edges are tinged brown.