Delight your people with festive, individually-sized pizza hamantaschen for Purim. Made with a quick dough and a firm pinching technique, these triangular pizzas will stay politely sealed in the oven.
🍕 Making the pizza dough
You can use any pizza dough recipe here; if you have a favorite, simply shape it as described below after proofing. In the recipe below I've used my Almost-Instant Pizza Dough, but I also like making pizza hamantaschen with my standard Homemade Pizza Dough, which has a 4-hour (total) rise time.
🍅 Making the pizza sauce
My favorite pizza sauce, included below in the recipe, is from my Famous Original New York Pizza post. It's super easy and tastes exactly the way my NYC nostalgia dictates.
You can top your pizza with plenty of grated mozzarella and any of your favorite toppings. Our go-tos include olive rings, mushroom, and corn (that most Israeli of pizza toppings). But mostly the peanut gallery wants plain cheese, please, and when it comes to matters of cheese, we give the people what they want.
🔺 Shaping the pizzas into triangles
Shaping a pizza hamantschen is similar to shaping any hamantaschen. You start by rolling it out into a circle. Then, spread the tomato sauce and cheese, plus any toppings, over most of the circle, just as you would for a regular individually-sized pizza. I like to put plenty of cheese around the edges of the circle for a cheese-stuffed crust effect.
Pinch together any part of the circle, which will form two other "corners." Twist the ends a but and very firmly pull one side over the other, pinching very firmly and keeping only the very top open.
You pizza-taschens will need to bake about the same amount of time as regular pizzas: they're thicker, but also smaller. The edges should be nicely golden when you take them out.
🎭 Looking for more Purim treats?
- Brother Jimmy's Swamp Juice
- Israeli Poppy Seed Cake with Chocolate Ganache (dairy or parve)
- Classic Hamantaschen (parve)
Pizza Hamantaschen (dairy)
- 4 cups bread flour - 600 g
- 1 ½ Tbsp instant yeast
- 2 Tbsp granulated sugar
- 2 tsp kosher salt
- 2 Tbsp olive oil
- 1 ⅓ cup warm water
- 2-3 cups grated mozzarella or mozzarella-cheddar mix
- any other toppings you like!
Make the dough:
- Combine all ingredients in a stand mixer bowl. Knead with the dough hook until the dough forms a craggy ball, then a smooth ball, about 5 minutes.
- Cover and set aside for 15 minutes (and up to half an hour).
- The dough is ready to roll out and use for pizza! Top and bake at 425°F / 220°C for 20 to 25 minutes. If cheese is not browned, turn on the broiler for 1-2 minutes before removing pizzas from the oven.
Make the pizza sauce:
- Mix together the ingredients for the tomato sauce in a small bowl.
Assemble the pizza hamantaschens:
- Before beginning, preheat the oven to 425°F / 220°C.
- Divide the dough into 4-6 equal pieces, depending on desired finished size. Roll each into a circle.
- Ladle the pizza sauce onto the pizza and top with plenty of cheese, going up near to the edges.
- Pinch any part of the circle together; two more "corners" will form. Twist the bottom of each corner and very firmly press the dough together. Close the hamantasch almost all the way to the center.
Bake the pizzas:
- Place the pizza hamantaschen on lined sheet pans and bake until lightly golden on the sides, 15-20 minutes.