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


  1. Combine yeast, water, and sugar in a medium bowl; proof for 5 minutes, until bubbling.
  2. Add flour and salt; knead for 2-3 minutes until flour is well blended and a dough ball forms.
  3. Cover; let rise in a warm place for 45 minutes.
  4. Preheat your oven to 400
  5. 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.
  6. Using an upside down drinking glass to guide me cut the dough into in 3-inch circles.
  7. Fold the circle to form a triangle and pinch the edges really well so they don’t open while baking.
  8. Fill the hamantashen with a bit of your favorite pizza sauce and top with some cheese.
  9. Place each triangle on a baking sheet lined with parchment paper.
  10. When tray is full bake for 8-10 minutes or until done when the cheese bubbles and the edges are tinged brown.