North African Sausage Pizza in Phyllo

Name: North African Sausage Pizza in Phyllo
Cuisine: Africa
Ingredients: 1 small onion, thinly sliced; Kosher salt or sea salt (optional); 6 ounces merguez (lamb sausage), or a mix of lamb and pork sausage, casings removed, and coarsely chopped (I prefer D’Artagnan brand); ½ teaspoon ground cumin; ½ tablespoon olive oil, plus 2 tablespoons to brush on the phyllo; ⅛ teaspoon harissa (optional); 2 tablespoons chopped oven-dried tomatoes; ¼ cup crumbled feta; 1 teaspoon dried oregano; 3 tablespoons pitted kalamata olives, chopped, plus 1 olive for the center; 1 tablespoon tomato paste; ¼ cup shredded part-skim mozzarella; 3 sheets phyllo, defrosted overnight, if frozen; Freshly ground black pepper

Preparation info

Difficulty
Medium

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

Inside this crunchy phyllo pizza are North African merguez blended with kalamata olives, sautéed onions, and feta cheese. The sausages are beautifully spicy, but adding a touch of harissa (Tunisian hot pepper paste) makes the filling even more enticing. Rather than melted butter, the phyllo layers are brushed with olive oil scented with cumin before being trimmed and turned over the meat filling.

Ingredients

Africa
Pizza

Ingredients

Method