Recipes Tagged ‘tomatoes’

pepperoni pizza

Friday, March 26th, 2010 | 2 Comments

preparation: 1 hr | baking: 22 min | difficulty:

© 2010 Tony El Batal

dedication: For my lovely mother who I will miss so much since I am immigrating to Montreal in 2 weeks. LOVE YOU (K)

serving portion: 6 persons / 2 large trays


pizza dough

  • 1kg flour

  • 500 ml warm water

  • 1 Tbsp yeast

  • 1/2 tsp salt

  • 1/2 tsp sugar

basic sauce

  • 4 fresh diced tomatoes

  • 3 Tbsp olive oil

  • 1 large onion, finely chopped

  • 1 tbsp, tomato paste

  • 200g ham

  • 1 Tbsp flour

  • 1 Tbsp mustard

  • 1 Tbsp thyme

pizza topping

  • fresh mushrooms; sliced

  • green bell pepper; sliced

  • yellow bell pepper; sliced

  • 200g pepperoni; sliced

  • 500g mix shredded cheese

preparing pizza dough

  1. In a large bowl; Add flour, salt, sugar and yeast all together; pour slowly the warm water (around 40°C) above the mixture and knead by hand. If the dough seems wet, sprinkle more flour. Let sit in a warm place until it doubles in size, about 1 hour; Then knead the dough again and divide it into two balls and let it rest for another 30 min.

  2. Preheat the oven to 230°C for at least 30 minutes.

  3. Flatten the first ball with your hands on a slightly floured surface; Start stretching the dough with your fingers; Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter 25 cm; Add to the tray; Repeat the same procedure for the second ball.

  4. Baking both crust about 10 min; then pierce the dough so it doesn’t raise too much.


  1. Heat two Tbsp of olive oil in a saucepan and fry the onions until translucent; Add diced tomatoes, ham and tomato paste; Bring to a boil.

  2. Mix 1 Tbsp of flour with a 1/2 cup of room temperature water then pour over the mixture to thicken; Remove from heat; Add mustard, thyme and 1 Tbsp olive oil.

  3. Once the crust is ready pour 1/2 of the basic sauce, bell peppers, mushrooms, pepperoni and cheese; Bake the pizza for 10 min; Place the pizza tray on the upper shelf for 2 min or until the cheese is golden.


  • Ibtissam Tohmé (mamina)


Wednesday, January 13th, 2010 | 2 Comments

preparation: 30min | difficulty:

© 2010 Tony El Batal

dedicated to: Vladimir Vuskovic

serving portion: 4 persons


  • 250g fine dark bulgur / cracked wheat

  • 250g spring onions, finely chopped

  • 100g extra virgin olive oil

  • 50g lemon juice

  • 3 bunches flat parsley, finely chopped

  • 1 bunches of mint, finely chopped

  • 500g tomatoes, cut in small dice

  • salt & pepper


  1. Wash the bulgur for 15 min,then drain .

  2. Chop onions, parsley and mint; Cut tomatoes into small dices.

  3. Season with salt & pepper; Add oil, lemon juice and bulgur; Mix well.


  1. Serve with lettuce or cabbage.

  2. You can use coarse dark bulgur instead of fine dark bulgur.

  3. Some prefer adding bulgur the last minute so it stays crunchy.

  4. There is two techniques in chopping the parsley: one keeping the stem and the other making small bunches of parsley to prevent using the stem.