Best 5 Moroccan Flatbread Pizzas Can Be Ww Recipes

MINI FLATBREAD PIZZAS

Steps:

• Preheat oven to 450°F.
• In a frying pan, cook bacon until crispy; drain on paper towels.
• Let bacon cool, then crumble and set aside.
• Brush each flatbread with olive oil.
• Spread 1/4 cup of spaghetti sauce in the bottom of each flatbread.
• Layer over with sliced mushrooms.
• Sprinkle diced red and green peppers over.
• Layer sliced tomatoes and sliced onions over.
• Top with sliced pepperoni and crumbled bacon.
• Sprinkle generously with shredded Mozzarella cheese.
• Then sprinkle with grated Parmesan cheese.
• Place flat bread pizzas directly on the lower rack in the oven.
• Bake in preheated 450 F oven for 10 - 12 minutes or until flat bread is crispy and the cheese has melted.
• Remove from oven and let rest for 5 minutes before serving.

MSEMEN (MOROCCAN FLATBREADS)

Steps:

• Make the dough: Place the flours, salt, warm water and 2 tablespoons oil in a large bowl. Use your hands to mix and form a soft, smooth dough. If the mixture is too dry, gradually add a couple tablespoons of warm water. If it's too sticky, gradually add teaspoons of semolina flour. Once your dough is soft and smooth, lightly dust a work surface with semolina flour and knead the dough for about 8 minutes, until supple and elastic.
• Lightly grease a sheet pan with oil. Divide the dough into 9 equal pieces and form each into a ball. Place the balls on the sheet pan and use your hands or a brush to lightly rub the balls with oil, cover with plastic wrap and let rest in a warm place for 30 minutes.
• In a small bowl, combine the remaining 2 tablespoons vegetable oil and melted butter. Generously oil your work surface and place a ball of dough on it. Flatten the ball lightly and spoon about 1/2 teaspoon butter mixture on top. Using your hands, flatten the dough as thin as you can to make an 8- to 10-inch circle and lightly sprinkle some semolina flour over the dough.
• Fold the msemen: Fold one-third of the top and bottom of the dough towards the center as you would to fold a letter, then fold one-third of the dough from the left and right sides towards the center to make about a 2 1/2 to 3 1/2-inch square. Place the folded msemen on the oiled work surface and cover with a clean cloth or plastic wrap. Repeat until you have folded all the dough balls, adding more oil to your work surface as necessary.
• Lightly oil and heat a griddle or a nonstick pan over medium-high. Transfer a folded msemen to the work surface, spoon another 1/2 teaspoon of the butter mixture on top and flatten it using your hands to make a 6-inch square. Gently place the flattened msemen on the warm pan and cook, turning several times and adjusting the heat and adding more oil to the pan as necessary, until golden and starting to puff, 60 to 90 seconds. Transfer to a plate and cover with a clean towel to keep warm. Repeat with the remaining msemen. Serve warm or at room temperature.

MOROCCAN FLATBREADS

Steps:

• In a large skillet over medium-high heat, cook lamb 8 minutes or until no longer pink, breaking up into crumbles; drain. Add zucchini, salsa, 1 cup carrots, apricots, preserves, lemon zest, Moroccan seasoning and garlic powder. Cook and stir until heated through and zucchini is crisp-tender, about 7 minutes., Spoon lamb mixture over naan. Top with remaining carrots, feta and mint. Cut into wedges.

MOROCCAN FLAT BREAD

Steps:

• Stir the yeast into a scant ½ cup tepid water and leave for about 5 minutes.
• Sift the flour into a large mixing bowl. Add the salt and yeast water, gradually working it in, until the dough is slightly wetter than that for bread. Knead with your hands for 10 minutes, or until completely smooth and pliable.
• Put all the filling ingredients in a mixing bowl, add salt to taste and mix together well.
• Smear your work surface and hands with butter and divide the dough into 4 equal portions. Flatten one portion with your fingers into a very thin square, stretching it as you finish - be careful not to tear it. Spread a quarter of the filling over one half and fold the plain side over. Fold again to form a square. Flatten as thin as possible with your fingers.
• Grease a large nonstick frying pan with a little butter and place over medium-high heat. Place the folded dough in the pan and cook for 3-4 minutes on each side, or until lightly golden all over. Remove and place on parchment paper. Repeat the procedure to make the rest of the breads, buttering your hands, work surface and pan before making each one. Serve hot or warm.

MOROCCAN FLATBREAD PIZZAS (CAN BE WW)

Steps:

• Preheat the oven to 350°F or 180°C.
• Finely dice the red onion and finely chop the fresh parsley and set aside.
• In a non-stick skillet, cook the ground beef or lamb for 2 minutes, mashing it into smaller pieces with a spatula.
• Add the red onion, cumin, pine nuts, paprika and lemon juice.
• Cook the beef or lamb mixture until the meat is completely cooked, about 10 minutes.
• Meanwhile, spread all but 3 tablespoons of the yoghurt onto the four naan breads, as you would spread tomato sauce on a pizza and put in the oven to warm through for 5 minutes.
• Remove the meat mixture from the heat and stir through the remaining 3 tablespoons of yoghurt.
• Remove the naan breads from the oven. Share the meat mixture between the naan breads and put back in the oven for 5 minutes (don't leave it in the oven for too long as the meat would dry out and fall apart on the plate).
• Remove from the oven, scatter with the fresh parsley and serve.