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Ingredients
Mediterranean Lamb Pizza
- 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
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.
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |