Pizzaye Do Tarafeh Lobia Ghermez (پیتزای دو طرفه لوبیا قرمز) — Persian Dual-Sided Red Bean & Chicken Pizza

• 360 gAll-purpose flour (plus extra for dusting)
• 240 mlWarm water (about 38–40°C)
• 7 gActive dry yeast
• 5 gGranulated sugar
• 8 gFine salt
• 15 mlOlive oil (plus extra for the bowl)
• 260 gCooked red kidney beans (drained well; from canned or home-cooked)
• 300 gBoneless skinless chicken breast (cut into 1.5 cm cubes)
• 150 gOnion (finely diced)
• 200 gZucchini (cut into 1 cm dice)
• 180 gMushrooms (sliced 5 mm)
• 250 gTomatoes (seeded and diced; or well-drained canned diced tomatoes)
• 30 gTomato paste (for deeper color and body)
• 2 gBlack pepper (freshly ground)
• 2 gDried oregano (optional but common in Iranian pizzeria-style fusion)
• 250 gPizza cheese (low-moisture mozzarella) (coarsely grated)
• 50 gEgg (1 large, beaten; for sealing and shine)

Instructions

1. 1

   Make the dough: In a bowl, stir warm water (38–40°C) with yeast and sugar. Rest 10 minutes until foamy. Add flour and salt, then mix until shaggy. Knead 8–10 minutes by hand (or 6 minutes with a mixer) until smooth and elastic; knead in 15 ml olive oil during the last minute.

2. 2

   First rise: Lightly oil a bowl, place the dough inside, and turn to coat. Cover and let rise at warm room temperature (24–27°C) for 60 minutes, or until doubled. Meanwhile, prepare the filling so it can cool slightly before assembly; a cooler filling prevents steam from making the crust soggy.

3. 3

   Cook the chicken and vegetables: Heat 20 ml olive oil in a wide skillet over medium-high heat. Add onion and cook 5 minutes until translucent. Add chicken cubes and cook 6–7 minutes, stirring, until no longer pink. Add mushrooms and cook 4 minutes to evaporate their moisture.

4. 4

   Build the bean-tomato base: Stir in zucchini and cook 3 minutes. Add diced tomatoes, tomato paste, 5 g of the salt, black pepper, and oregano. Simmer 6–8 minutes over medium heat until thick and glossy, with minimal liquid. Fold in the drained kidney beans and cook 2 minutes; taste and adjust with remaining 1 g salt. Cool 10 minutes.

5. 5

   Preheat and portion: Place a rack in the middle of the oven and preheat to 230°C (450°F) for at least 15 minutes. Grease a 30 cm round pan or a heavy baking sheet with 5 ml olive oil. Punch down the dough and divide into two pieces: one about 55% (bottom) and one about 45% (top).

6. 6

   Shape the bottom and add layers: Roll the larger dough piece into a 32–34 cm round. Lay it in the pan, letting it climb 2–3 cm up the sides. Sprinkle half the cheese (125 g) evenly, leaving a 2 cm border. Spoon the cooled chicken-bean filling on top and spread evenly; top with remaining cheese.

7. 7

   Seal the “two-sided” pizza: Roll the smaller dough piece into a 30–31 cm round and cover the filling. Brush the exposed border of the bottom dough with beaten egg, then crimp the edges firmly to seal. Brush the top lightly with egg and cut 4 small steam vents (about 2 cm each) to prevent bursting.

8. 8

   Bake and rest: Bake at 230°C for 18 minutes, then reduce to 210°C and bake 6–8 minutes more until deep golden and the vents release steam. Rest 10 minutes before slicing so the cheese sets and the filling stays inside. Slice into 6 wedges and serve warm.