Real African Dishes: [MC-AllEthnic-Recipes] Red Pepper and Onion Pita Pizza with Dates and Fried Cheese

Sunday, June 6, 2010

[MC-AllEthnic-Recipes] Red Pepper and Onion Pita Pizza with Dates and Fried Cheese - 21g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Red Pepper and Onion Pita Pizza with Dates and Fried Cheese

Recipe By :Chef Ana Sortun, Oleana [Restauran], Boston USA
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons unsalted butter
2 1/2 tablespoons extra-virgin olive oil
2 medium white onions -- thinly sliced
Salt and freshly ground pepper
2 medium red bell peppers
2 Medjool dates -- pitted and sliced
1 tablespoon sesame seeds -- lightly toasted
1/2 teaspoon poppy seeds
2 large pocketless pita breads -- lightly toasted
1/2 cup all-purpose flour
1/4 pound Kasseri cheese -- sliced 1/4-inch thick and cut into sixteen 1/2-by-2-inch rectangles

In a deep, medium skillet, melt 1 tablespoon of the butter in 1 tablespoon
of the oil. Add the onions and cook over high heat, stirring, until
softened, about 5 minutes. Reduce the heat to moderately low and cook,
stirring occasionally, until browned, about 30 minutes; add a little water
to the pan if the onions seem dry. Season with salt and pepper.

Meanwhile, roast the bell peppers directly over a gas flame or under the
broiler until soft and charred all over. Transfer the peppers to a bowl,
cover with plastic; let stand for 15 minutes. Peel, core and seed the
peppers and cut them into 1/2-inch strips. In a bowl, toss the peppers,
dates, sesame and poppy seeds with 1/2 tablespoon of the olive oil. Season
with salt and pepper.

Spread the onions on the pitas and top with the red pepper mixture.
Quarter the pitas and arrange on a platter.

Dredge the cheese in the flour and shake off any excess. In a medium
nonstick skillet or grill pan, melt the remaining 1 tablespoon of butter
in the remaining 1 tablespoon of oil. Fry the cheese over moderately high
heat, turning once, until golden, 4 minutes. Top each tart with 2 pieces
of fried cheese and serve.

Serves 8 (2 pizza of four slices each)

Cuisine:
"Mediterranean"
Source:
"Food&Wine, From Vegetable Plot, August 2002"
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"2 pizzas"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 219 Calories; 13g Fat (50.8%
calories from fat); 7g Protein; 21g Carbohydrate; 2g Dietary Fiber; 22mg
Cholesterol; 217mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 20156 0 0