Need an escape, but don't have the time or cash to travel? Try this Moroccan-inspired pizza. One bite, and its salty, citrusy, floral flavors will transport you to the shores of the Mediterranean.
And the best thing? Though it looks fancy, Moroccan-Inspired Pizza is super easy to make. Just get yourself a jar of preserved lemons (or make them yourself), infuse some cream with a pinch of saffron, slice a few handfuls of green and black olives, and crumble a hunk of soft goat cheese. Then stretch or roll out a ball of pizza dough, arrange the toppings, and bake.
This is my second (and most successful) attempt at a preserved lemon pizza—salty, creamy, zingy, and bright. A new favorite in the making.
Looking for more escapist pizza recipes? Here are a few of my favorites:
- Pizza alla Puttanesca
- Sicilian Tuna Pizza with Lemon, Fennel, Olives, and Parmesan
- Spanakopita Pizza
- Kalamata Tapenade Pizza with Red Onion
Moroccan-Inspired Pizza with Preserved Lemon, Olives, and Saffron Cream
- Cutting board and knife
- Rolling pin (optional)
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
- ¼ cup heavy cream
- 1 pinch saffron threads (about ⅛ teaspoon)
- 1 (14- to 16-ounce) ball pizza dough
- Extra-virgin olive oil, for brushing and finishing
- ½ preserved lemon, rinsed, patted dry, and thinly sliced
- ¼ cup sliced cured black olives
- ¼ cup sliced cured green olives
- 3 to 4 ounces fresh goat cheese (chèvre), crumbled
- Freshly ground black pepper
- 1 tablespoon chopped fresh basil or tarragon
- Coarse or flaked sea salt
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- In a small saucepan, combine the cream and saffron. Bring the mixture just to a simmer over medium heat, then remove the pan from the heat, cover, and let it steep for 20 minutes.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Brush the dough lightly with olive oil, making sure to get all the way to the edges. Scatter on the preserved lemon and olives, and crumble the chèvre over top. Season with black pepper to taste, then drizzle the saffron cream over all.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven and let it rest for 5 minutes, then drizzle it with a little olive oil, sprinkle on the minced basil, and season with a pinch of sea salt; slice and serve.
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