Mediterranean Lamb Pizza

0
Average: 0 (0 votes)
(0 votes)
Mediterranean Lamb Pizza
share Share
print
bookmark_border Copy URL
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
551
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie551 cal.(26 %)
Protein34 g(35 %)
Fat17 g(15 %)
Carbohydrates64 g(43 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.2 mg(18 %)
Vitamin K42.2 μg(70 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.8 mg(73 %)
Niacin15 mg(125 %)
Vitamin B₆0.4 mg(29 %)
Folate274 μg(91 %)
Pantothenic acid1.7 mg(28 %)
Biotin16.7 μg(37 %)
Vitamin B₁₂3 μg(100 %)
Vitamin C19 mg(20 %)
Potassium918 mg(23 %)
Calcium116 mg(12 %)
Magnesium67 mg(22 %)
Iron3.7 mg(25 %)
Iodine11 μg(6 %)
Zinc4.2 mg(53 %)
Saturated fatty acids4.3 g
Uric acid297 mg
Cholesterol69 mg
Complete sugar7 g

Ingredients

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

Preparation steps

1.

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.

2.

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.