InPamsKitchen
When I say “hamantaschen,” what do you think about? Apricot? Cherry? Prune? (Not my favorite – sorry, prune lovers.) How about pizza?
Yes, pizza! Pizza hamantaschen are an innovative fusion that combines this traditional Jewish pastry with a classic Italian favorite, pizza. This recipe has a thicker dough, like a deep-dish pizza crust.
Purim, one of the most festive holidays on the Jewish calendar, is a time of joy, celebration and giving. As told in the Book of Esther, Purim commemorates the salvation of the Jewish people from the diabolical Haman’s plot to destroy the Jews. The plot is foiled by Queen Esther and her cousin, Mordecai.
One of the most beloved Purim traditions is indulging in hamantaschen —triangular pastries that symbolize Haman’s hat, or ears, depending on who you ask! Pizza hamantaschen offer a fun and delicious alternative for those looking to celebrate in a savory way.
Making pizza hamantaschen is easy and fun! Start with your favorite pizza dough — whether homemade or store-bought — and roll it out into circles. Place a spoonful of marinara sauce in the center, followed by mozzarella cheese and your choice of toppings. Fold the edges of the dough up to create the iconic triangle shape, ensuring the cheesy filling stays inside. Bake until golden and bubbly, and you’ve got a Purim treat that’s as festive as it is delicious.
This Purim, whether you’re making pizza hamantaschen as part of a festive meal, serving them as snacks at your Purim party, or giving them as part of mishloach manot, they will be a hit with everyone.
Deep Dish Pizza Hamantaschen
Yield: 6 hamantaschen
For the dough:
2-1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley
1-1/4 cups water
2 tablespoons unsalted butter, melted
For the filling:
8 ounces shredded mozzarella cheese
3 tablespoons finely chopped green bell pepper
3 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped yellow onion
2 teaspoons dried oregano
15 tablespoons marinara sauce, divided
6 1-ounce pieces fresh mozzarella cheese, divided
2 tablespoons unsalted butter, melted
Cornmeal for baking
Chopped fresh basil for serving
Directions:
In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, baking powder, salt, dried basil, and dried parsley.
With the mixer turned on low, slowly add the water and melted butter.
Increase speed to medium, kneading dough until it becomes smooth and pulls away from the sides of the bowl, approximately 4-5 minutes.
Transfer dough to a lightly floured countertop and cover with a kitchen towel. Let rest for 10 minutes.
Preheat oven to 425 degrees Fahrenheit. Liberally sprinkle cornmeal on two rimmed baking sheets. Set aside.
Divide dough into six pieces (approximately 4.0-4.3 ounces each). Form each piece into a ball and place on the floured countertop. Cover with the towel and let rest for 5 minutes.
For the filling: In a medium bowl, add the shredded mozzarella cheese, chopped peppers, chopped onion, and dried oregano. Stir to combine. Set aside.
Hand stretch or use a rolling pin roll to form each ball into a circle, approximately 5 to 6 inches in diameter. Place circles on the countertop and let stand for 5 minutes. Dough may shrink slightly; this is normal.
Continue hand stretching or rolling the dough to create a circle 6-½ to 7 inches in diameter. Place circles on the baking sheets.
Add 2-½ tablespoons of marinara sauce into the center of each circle. Place a piece of fresh mozzarella over the sauce. Top with 3-½ tablespoons of the cheese mixture.
To shape: bring up the sides of a circle to form a triangle and pinch the corners together. Or fold in the three corners to form a triangle and overlap the edges to seal it. Repeat with the remaining circles.
Brush hamantaschen with the melted butter. Sprinkle an additional ½ teaspoon of cheese mixture over each hamantaschen.
Bake for 18-20 minutes, until crust is slightly golden.
Sprinkle any remaining cheese mixture and chopped fresh basil over the hamantaschen. Serve warm.
Cover and refrigerate leftovers for up to 2 days.
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Glendale resident Pam Stein is known to thousands of online followers as the voice of InPamsKitchen. Stein’s recipes have been featured in The Jewish Journal of Greater Los Angeles and AARP The Magazine. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.
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