Impossible™ Moroccan Pizza
Harissa-Spiced Impossible™ Beef, Chermoula Aïoli, Vegan Cheese, Cilantro
Chef Michael Carter of Down North Pizza | Philadelphia
Adapted by StarChefs | august 2024
INGREDIENTS
Harissa:
8 ounces dried guajillo chile, soaked in boiling water overnight
8 ounces dried ancho chile, soaked in boiling water overnight
4 tablespoons toasted coriander seed
4 tablespoons toasted cumin seed
15 cloves garlic, roasted
1½ tablespoons sea salt
2 tablespoons apple cider vinegar
½ cup olive oil
Impossible™ Beef:
6 ounces Impossible™ beef made from plants
2 ounces diced onion
1 ounce minced garlic
Chermoula Aïoli:
1 cup parsley leaves
1 cup cilantro leaves
10 cloves garlic, roasted
1 tablespoon toasted coriander seed
1 tablespoon red chile flake
1 tablespoon cajun seasoning
1 tablespoon smoked paprika
1 tablespoon ground ginger
1 teaspoon saffron
Zest and juice of 2 lemons
2 cups extra virgin olive oil
2 cups vegan mayonnaise
To Assemble and Serve:
Pizza dough
Vegan cheese
Chopped cilantro
METHOD
For the Harissa:
In a food processor, pulse all ingredients until smooth. Transfer to an airtight container and refrigerate.
For the Impossible™ Beef:
In a sauté pan over medium heat, add Impossible™ beef, onion, and garlic until crispy. Remove from heat and add 3 tablespoons Harissa. Stir until Impossible™ beef is evenly coated. Set aside.
For the Chermoula Aïoli:
In a blender, combine herbs, garlic, spices, lemon, and olive oil. Blend until mixture is fully emulsified. Transfer to an airtight container and fold in vegan mayonnaise. Cover and refrigerate.
To Assemble and Serve:
Heat oven to 500°F. Stretch pizza dough to desired thickness and shape. Top with a thin layer of Chermoula Aïoli, then cover with cheese and Impossible™ Beef mixture. Bake until crispy. Drizzle with additional Chermoula Aïoli. Garnish with cilantro.
