#ReinventingClassics: BBQ Moussaka Pizza

I love Moussaka, actually I love any Greek food.  The fresh flavours that sheer love put into everything made is magical.

One of my favourites is Moussaka but during the summer I always think it’s too heavy. Layers of tomato sauce, lamb, eggplant, bechamel sauce and scads of parmesan is wonderful on a cold January evening but not so much when it is 90 degrees out.

But what about in pizza form?

The trick was to get all the flavours of moussaka onto a pizza.

I started with the crust and made a dough flavoured with fresh oregano, garlic and black pepper.

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The eggplant got tossed in olive oil, red wine vinegar, oregano, garlic and pepper before being grilled in a very hot pan.

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Bechamel?  Chevre stood in with the addition of; nutmeg, garlic, oregano, pepper and a dash of red wine vinegar.

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How about the lamb layer?  Well, I thought the lamb would be way too heavy in this dish so I substituted ground pork mixed with crushed chili, nutmeg, garlic, mint and oregano and cooked through.

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And finally, the sauce.  A jar of my roasted red pepper and the same of canned tomatoes lightened with a bit more fresh herbs and you’re set to go.  Don’t worry if you weren’t a canning maniac last fall.  Commercially canned ones will be quite as nice.

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Roll out your dough and place on a heated bbq, turn once and start putting on those fabulous toppings.

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Finish off with chopped mint and oregano and fat shavings of parmesan.

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#ReinventingClassics: BBQ Moussaka Pizza
 
Ingredients
  • Dough:
  • 1½ cup warm water
  • 1 tsp sugar
  • 2 tsp yeast
  • 4 cups flour
  • 1 T chopped oregano
  • 2 chopped garlic cloves
  • 1 T oil
  • ½ tsp pepper
  • Sauce:
  • 1 cup roasted red peppers in oil
  • 1 cup canned tomatoes
  • ½ tsp pepper
  • 1 tsp dried basil
  • 1 T chopped oregano
  • Chevre:
  • 250 grams chevre
  • 2 tsp chopped oregano
  • ¼ tsp nutmeg
  • 2 tsp red wine vinegar
  • ½ tsp pepper
  • 1 chopped garlic clove
  • Pork:
  • Eggplant:
  • 2 T chopped oregano
  • ¼ cup each olive oil and red wine vinegar
  • ½ tsp pepper
  • 1 chopped garlic clove
  • 1 cup shaved parmesan
Instructions
  1. Proof yeast in water and sugar before adding the rest of the ingredients and kneading until smooth for 3 minutes. Let rest for 10-15 minutes and punch down. Do this two more times. Divide into two and roll out ½ inch thick.
  2. Sauce: blitz the ingredients until smooth.
  3. Eggplant: toss with ingredients and grill in a hot pan until browned on both sides.
  4. Pork: mix ingredients and cook until no longer pink through.
  5. Chevre: mix to combine
  6. Cover pizza crust with sauce and the rest of the toppings dotting the chevre on.
  7. Bake or bbq until crust is toasted on the bottom (400 degrees for 15-20 minutes).

 

 

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Comments

  1. What a great twist on an awesome dish!

  2. Wow. That looks incredible, Jane!

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