Ground Meat Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 977 cal. | (47 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 255 μg | (85 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 991 mg | (25 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 tsp sugar
- 1 tsp salt
- ½ cube fresh Yeast (21 grams)
- 2 Tbsps olive oil
- Pastry flour (for work surface)
- olive oil (for brushing)
- For the topping
- 2 Tomatoes
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 500 grams Ground meat (lamb)
- 2 Tbsps Tomato paste
- 1 tsp dried oregano
- salt
- freshly ground peppers
- Cumin (ground)
- 200 grams Feta
- oregano (for garnishing)
Preparation steps
For the dough: mix flour with sugar and salt in a bowl. Make a well in the center and add 200 ml (approximately 3/4 cup) of lukewarm water with oil. Knead to a smooth dough, adding more flour or water as needed. Cover and let rise for about 1 hour in a warm place.
For the topping: rinse and quarter tomatoes, remove seeds and cut into fine strips. Peel onion and garlic, chop finely. Heat oil in a pan and saute onion and garlic until translucent. Add meat and saute until crumbly. Add tomato paste and oregano and mix well, season with salt, pepper and cumin powder. Remove from the heat.
Knead dough on a floured work surface well and divide into 4 equal portions. Roll out on a floured surface to ovals about 20 cm in length (approximately 8 inches). Fold in the ends. Divide ground beef on top of dough, leaving small edges free and brush dough with olive oil. Arrange pizzas on a lined with parchment paper baking sheet and bake in preheated oven ar 220°C (approximately 425°F) for about 20-25 minutes or until golden brown.
Remove from the oven and crumble cheese over. Top with tomato strips and serve garnished with fresh oregano.
