Lamb Pizza

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Lamb Pizza
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Health Score:
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
1068
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,068 kcal(51 %)
Protein49.49 g(51 %)
Fat41.17 g(35 %)
Carbohydrates122.22 g(81 %)
Sugar added1.05 g(4 %)
Roughage3.39 g(11 %)
Vitamin A21.37 mg(2,671 %)
Vitamin D0 μg(0 %)
Vitamin E0.57 mg(5 %)
Vitamin B₁1.84 mg(184 %)
Vitamin B₂1.25 mg(114 %)
Niacin27.32 mg(228 %)
Vitamin B₆0.44 mg(31 %)
Folate430.61 μg(144 %)
Pantothenic acid2.36 mg(39 %)
Biotin6.61 μg(15 %)
Vitamin B₁₂3.5 μg(117 %)
Vitamin C8.39 mg(9 %)
Potassium655.84 mg(16 %)
Calcium72.26 mg(7 %)
Magnesium74.48 mg(25 %)
Iron9.85 mg(66 %)
Iodine1.5 μg(1 %)
Zinc9.84 mg(123 %)
Saturated fatty acids9.23 g
Cholesterol110.99 mg

Ingredients

for
4
For the dough
¾ ounce Yeast (OR 7 g dried yeast)
1 teaspoon sugar
4 ½ cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
all-purpose flour (for working the dough)
For the topping
2 tablespoons olive oil
18 ounces minced lamb
2 onions (finely diced)
2 cloves garlic (finely diced)
Cumin (ground)
3 ½ ounces Ajvar
2 tablespoons Pine nuts
2 tablespoons olive oil
2 tablespoons freshly chopped parsley
How healthy are the main ingredients?
Pine nutsolive oilsugargarlicparsleysalt

Preparation steps

1.
Stir the yeast and sugar into 3-4 tbsp lukewarm water (crumble fresh yeast if using). In a bowl, mix the flour and salt together. Make a well in the centre and pour in the yeast solution. Dust a little flour over the top and leave for around 15 minutes to start working.
2.
Add around 200 ml lukewarm water and the oil and work together to form a smooth dough. Cover with a tea towel and leave in a warm place for approx. 45 minutes to rise.
3.
Meanwhile, for the topping, heat the oil in a frying pan and fry the mince until it breaks apart. Add the onion and garlic and fry together. Once cooked, remove from the heat and season with cumin, salt and ground black pepper.
4.
Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9 and line a baking tray (or two) with grease-proof paper.
5.
Turn the dough out onto a floured work surface and knead thoroughly once more. Divide into four equal parts and roll each into a circle. Transfer to the baking tray(s). Spread with ajvar and top with the lamb mixture. Scatter with pine nuts and drizzle with a little oil.
6.
Bake in the oven for 15-20 minutes until crispy. Serve scattered with parsley, and with a yoghurt dip if desired.