ZANZIBARI PIZZA

Ingredients 

• Frozen Paratha Dough Disks (I use the Kawan brand)

• Spiced Ground Beef (see my Lasagna recipe on this site)

• Chopped Red Onion

• Deseeded, Chopped Tomatoes

• Chopped Green chilis or Green Peppers (I use a chopped, long hot pepper)

• Chopped Cilantro (or any green herb you like)

• Eggs (how many you need just depends on how many pizza pockets you make)

• Shredded Pepper Jack Cheese (or any cheese you like)

• Olive Oil 

• Salt and Pepper (to taste)

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Method:

Let's talk about some of these ingredients. It’s a fantastic time saver to use frozen paratha dough, especially in the morning, and you can easily find this at any Indian grocery store.

The ground meat mixture I use can easily be replaced with any protein you like, but this is traditional and super delicious. I show you how to make this in my Lasagna recipe on this site and on my Lasagna YouTube video. The only difference is you stop cooking the meat right before you add the tomato basil sauce. It’s very versatile to make in advance and use for something like this. 

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I thaw the paratha dough slightly, spray some oil on the surface before placing the paratha dough on it. You want the surface to be well greased. Then, just spread the dough out in a squarish shape with your hands. It doesn’t have to be perfect, but you want the shape not to be circular.

Then, take a couple of tablespoons of the beef and place it in the center of the dough. Add the chopped onion, tomato and pepper. Sprinkle some cheese over the top and just flatten the ingredients with your hands. Try to create a shallow well in the center for the egg later on. Fold the sides of the paratha around to form a squarish pocket leaving the ingredients bare in the center. Then, crack an egg directly into the center of the dough. Finish by sprinkling some salt and pepper and the chopped cilantro on top.

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Heat up a nonstick pan on medium-to-medium low heat, preferably one with a flat surface (I use a Tawa pan) and place the pizza pocket on top. I find it best to use a greased bench scraper to scoop it up off the counter and place it on the pan. Sprinkle some oil around the pocket and cook for a few minutes until the crust begin to brown a little. Then cover it for 3-5 minutes for the egg to become stable before flipping it over. Traditionally, the egg is cooked through, but if you do not prefer that, cook it for less time. It really depends on your stove and preference. When the egg is stable enough, brown the sides before removing and cutting it into small squares.

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Enjoy!!