Moroccan Pizza with Preserved Lemons and Cilantro
Makes 2 10-inch pizzas.
1 recipe Weir Dough
1 teaspoon nigella seeds
2 tablespoons extra virgin olive oil
1 teaspoon preserved lemon liquid
2 teaspoon freshly squeezed lemon juice
¼ preserved lemon peel, diced
¼ cup oil cured olives, pitted and halved
2 teaspoons argan oil
Prepare the Weir Dough.
Preheat the oven to the hottest temperature, 500F or hotter. Place a pizza stone in the middle of the oven and the pizza steel in the top third of the oven for at least 30 minutes.
Place the nigella seeds in a dry frying pan and lightly toast, 30 seconds.
For the dressing, in a small bowl, whisk 1 tablespoon of the olive oil, preserved lemon liquid and lemon juice. Set aside.
Divide the dough into 2 and form into 2 balls. Place on a floured board cover with a towel. Roll one piece of the dough into a 10-inch circle, ¼-inch thick. Transfer to a well-floured pizza peel or paddle. Brush the dough to within ½ inch of the edge with olive oil. Transfer the dough from the peel directly onto the heated stone or steel and bake until golden and crisp, 6 to 8 minutes. Toss half of the cilantro, preserved lemon and olives with the dressing. Place on top of the pizza and sprinkle with half of the argan oil and nigella seeds. Serve immediately. Repeat with the other pizza dough and toppings.