Moroccan Pizza with Ground Lamb and Pine Nuts
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| 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 | 39.7 μg | (66 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 235 μg | (78 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 974 mg | (24 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dough
- 15 grams fresh Yeast
- 1 pinch sugar
- 250 grams Pastry flour
- ½ tsp salt
- olive oil
- Pastry flour (for dusting)
- For the topping
- 1 onion
- 1 garlic clove
- 500 grams Ground lamb
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 1 tsp ground Cumin
- 1 pinch cinnamon
- 350 grams Tomatoes (canned)
- 2 Tbsps Pine nuts
- 2 Tbsps freshly chopped cilantro
- 2 Tbsps freshly chopped parsley
- salt
- To serve
- 4 Tbsps Yogurt (0.1% fat)
- 2 Tbsps Mango chutney
- mint
Preparation steps
Crumble the yeast and mix with sugar and 2 tablespoons lukewarm water. Mix the flour with the salt in a bowl, make a well in the center and add the yeast. Sprinkle with some flour from the edges and let rise for about 15 minutes. Add about 100 ml (approximately 1/2 cup) lukewarm water and 1-2 tablespoons oil and knead until smooth. Cover with a cloth and let rise for 45 minutes in a warm place.
For the topping: Peel the onion and garlic and finely dice. Sauté the ground meat in hot oil until crumbly, add onion and garlic and cook until tender. Stir in the spices and tomato paste. Cook until fragrant then add the tomatoes. Simmer for 10 minutes, stirring occasionally. Mix in the pine nuts and herbs and season with salt. Let cool.
Preheat the oven to 180°C (approximately 350°F).
Knead the dough on a floured work surface, divide into 4 pieces and shape into small pizzas. Place on lined baking sheets, brush with a little oil and spread the meat mixture over top, leaving a 1 cm (approximately 1/3 inch) border.
Bake for about 25 minutes.
To serve: Top each pizza with a dollop of yogurt and mango chutney. Garnish with mint leaves.