Barring one or two branches with extensive kosher sections, the kosher frozen section in most Denver grocery stores have, for decades, consisted of the same products. We’re talking Tabatchnik soups, Golden blintzes and, of course, pizza bagels.
These half rounds make a perfect snack or email, easy to bake in the toasted oven, but, as always when it comes to frozen pizza, beware the roof of your mouth!
When we saw Shannon Sarna’s recipe for Pizza Hamantaschen, the nostalgia trip was underway. Nothing beats the classic poppy and prune — and, really, are savory hamantaschen really hamantaschen? — but we couldn’t resist these pockets of nostalgic goodness.
Sarna writes: “If you are looking for something fun and simple to make for a Purim party appetizer, or an activity to make together with your children or grandchildren, these pizza hamantaschen are easy to make and a tasty nosh.
“The trick to making these pizza-taschen is pinching those corners together super tight. When they come out of the oven, you may need to pinch again as they cool. I like using a combination of mozzarella and Parmesan cheeses, but use whatever you have or prefer. A touch of ricotta, fontina or pecorino would also be delicious.”
Once you master Sarna’s art of pinching, fall back on these for an easy weeknight dinner, served with Israeli salad.
Easy Pizza Hamantaschen
- 1 lb. pizza dough, shop bough or homemade
- 1 C marinara sauce, shop bought or homemade
- 1 1/2 C shredded mozzarella and Parmesan cheese
Preheat oven to 425ºF.
Using a rolling pin, roll out the dough on a lightly floured surface. Using a cookie or biscuit cutter, cut dough into rounds.
Add small amount of tomato sauce and cheese in the middle of each round (around 1 tsp. each of sauce and cheese).
Pinch up corners very tightly into a triangle. Place on parchment paper.
Bake for 7-9 minutes on top of parchment paper lined baking sheet. Serve with additional tomato sauce for dipping if desired.