Ground Lamb Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 590 cal. | (28 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 42.5 μg | (71 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 948 mg | (24 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 292 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 225 grams Pastry flour
- 1 tsp Dry yeast
- ½ tsp sugar
- ½ tsp salt
- 2 Tbsps olive oil
- For the topping
- 500 grams Ground lamb
- 2 Tbsps olive oil
- 350 grams crushed Tomatoes (canned)
- 2 Tbsps Tomato paste
- 2 onions
- 2 garlic cloves
- 1 tsp Cumin (ground)
- ½ tsp cinnamon
- 2 Tbsps Pine nuts
- 2 Tbsps cilantro (chopped)
- 2 Tbsps parsley (chopped)
- salt
- Pastry flour (to work)
- olive oil (for brushing)
Preparation steps
For the dough: Add all ingredients together and knead to a smooth dough. Let rest about 1 hour in a warm place.
For the topping: Peel and finely dice the onions and garlic cloves. Fry the ground lamb in hot oil. Add the onions and garlic and continue frying. Stir in cumin, cinnamon and tomato paste. Fry, then add crushed tomatoes. Stir occasionally for about 15 minutes. Simmer until everything is cooked creamy. Add the pine nuts and cilantro, season with salt and leave to cool.
Knead the dough on a floured surface. Separate into four equal parts. Roll out each into an ovel. Spread the topping, leaving an edge of about 1.5 cm (approximately 0.5 inch). Brush with oil and place on a parchment-lined baking sheet. Bake in preheated oven at 200°C (approximately 400°F) for about 15-20 minutes, until crispy. Serve sprinkled with parsley.
