Mediterranean Lamb Pizza

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Mediterranean Lamb Pizza
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1 hr 20 min.


For the dough
300 grams Pastry flour
½ cube fresh Yeast
1 tablespoon olive oil
For the topping
2 onions
2 garlic
2 tablespoons olive oil
400 grams Ground lamb
4 tablespoons Diced tomatoes
1 bunch flat leaf parsley (finely chopped)
1 tablespoon Tomato paste
2 teaspoons ground paprika
1 teaspoon Cumin
freshly ground peppers
For the yogurt sauce
½ small Cucumber
2 garlic
250 grams Yogurt (0.1% fat)
1 teaspoon lemon juice
1 tablespoon olive oil
How healthy are the main ingredients?
olive oilparsleyTomato pasteolive oilsaltonion

Preparation steps


For the dough: In a bowl, mix the flour with 1 teaspoon salt. In a small bowl, crumble the yeast and stir in 125 ml (approximately 1/2 cup) lukewarm water until smooth. Mix the yeast with the flour and the oil, knead well, cover and let rise in a warm place for 45 minutes. Knead the dough again and shape into four flat oval patties.

For the topping: Peel and finely chop the onions and garlic. Heat the olive oil and sauté the onions and garlic briefly. Add the ground lamb and sauté briefly. Stir in the tomatoes, parsley, tomato paste and spices. Spread the meat mixture on the dough and bake in a until the crust is crisp and the topping is hot, about 15 minutes.


For the yogurt sauce: Peel the cucumber, halve lengthwise, scrape out the seeds with a spoon and grate coarsely. Toss the cucumber in a bowl with a little salt and let stand 15 minutes. Drain the cucumbers and squeeze to get rid of excess water, transfer to a bowl. Peel the garlic, squeeze through a garlic press add to the cucumber along with the yogurt, lemon juice and olive oil. Season with pepper and salt. Serve the pizzas with the yogurt sauce.