Pizza with Ground Lamb
Pizza with Ground Lamb - Pizza meets Turkish flavors to delicious effect
Healthy, because
Even smarter
Nutritional values
The Turkish answer to Pizza Margherita & Co. is extremely high in protein and low in fat. Therefore, this juicy pizza variant with a juicy topping is also suitable for all those who have to keep an eye on their blood fat and blood sugar levels. Richly contained B-vitamins support various nerve and metabolic functions.
Many butchers offer minced lamb only on advance order; in Turkish shops, however, the meat speciality is usually kept in the range permanently. Ask for a low-fat variant, provided that the mince is freshly prepared for you.
(Percentage of daily recommendation)
| Calorie | 665 cal. | (32 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 646 mg | (16 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 80 mg |
Ingredients
- Ingredients
- 7 ozs Rye flour
- 7 ozs Pastry flour (plus more for dusting)
- salt
- ½ cube fresh Yeast
- 7 ozs Goat cheese
- 2 Tbsps
- 7 ozs Ground lamb
- peppers
- 2 Tbsps Almond slivers (about 20 grams)
- 1 small Radicchio (about 150 grams)
- 3 Tbsps golden raisin
- 2 Tbsps Balsamic glaze
Kitchen utensils
Preparation steps
Mix together flour and 1/2 teaspoon salt in a bowl, then make a well in the center. Crumble yeast into well.
Pour 250 ml (approximately 1 cup) lukewarm water into well and knead with dough hook of a hand mixer to a smooth dough. Cover and let rise for about 30 minutes in a warm place.
Mix goat cheese and milk in another bowl.
Divide dough on a lightly floured surface into 4 portions and roll out each into an oval, about 25 x 15 cm (approximately 10 x 6 inches).
Place 2 ovals on a parchment-lined baking sheet.
Spread each oval with 1/4 of the goat cheese mixture, then break up lamb into small pieces and scatter over ovals. Season with salt and pepper. Sprinkle with almonds and bake on bottom rack of preheated oven at 225°C (fan 200°C, gas: mark 3-4) (approximately 450°F) for 15-20 minutes.
Meanwhile, trim radicchio, cut into thin strips, rinse and spin dry.
Remove pizzas on parchment paper from the baking sheet. Repeat with remaining dough ovals and toppings to bake 2 more pizzas.
Top baked pizzas with radicchio and raisins, drizzle with balsamic cream and serve hot.
