Pizza Hamentashen

1 6oz. can tomato paste
1 cup water
1/2 tablespoon granulated garlic
1/2 tablespoon onion powder
1 teaspoon salt
1/2 teaspoon chile flakes (optional)
1 teaspoon dried parsley
1 teaspoon dired basil
1 teaspoon dried oregano

12-18 rounds pizza dough
1/2 pack Natural and Kosher Pizza cheese

1/2 15oz. can corn
1 red bell pepper, finely cubed
1 yellow bell pepper, finely cubed
2-3 green onions, finely sliced
1/2 15oz. can of beans (optional, not pictured)
1/2 jalapeño, finely diced (optional, not pictured)

In a small saucepan, combine the tomato paste, water, and spices. Stir well and bring to a boil over medium heat. Simmer for 5-6 minutes and set aside to cool slightly. Preheat oven to 350F. Prepare pizza hamantashen by spooning a small amount of the tomato sauce and a sprinkling of pizza cheese. Fold each side of the dough to form a hamantashen, pinching the corners well so they don’t tear open. Bake in the middle rack for 10-12 minutes or until browned and the cheese bubbles.

Meanwhile, prepare the topping by mixing the corn, peppers, green onion, and beans (if using). Once the pizza hamantashen is ready, remove from the oven, place on a serving platter and spoon the vegetable mixture over it. Serve immediately.


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