Turkish Pizza with Ground Beef
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,275 cal. | (61 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 118 g | (79 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 28.3 mg | (236 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,558 mg | (39 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 467 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dough
- 150 grams Quark
- 3 Tbsps Whipped cream
- 6 Tbsps vegetable oil
- salt
- 300 grams Pastry flour
- 2 tsps Baking powder
- For the toppings
- 3 Tomatoes
- 3 Tbsps Tomato paste
- 1 bunch thyme
- 400 grams Ground lamb
- 2 Tbsps vegetable oil
- Black cumin seeds
- salt
- freshly ground peppers
Preparation steps
For the dough, beat the quark with the heavy cream, oil, and 1 teaspoon of salt. Add the flour and baking powder and knead into a smooth dough. Cover for about 30 minutes and chill. Place the dough on a floured surface and knead. Roll out to 2 large pizzas, or 4 smaller pizzas. Make sure to leave the edge of the pizzas a little thicker. Place on an oiled baking tray.
Preheat the oven to 200°C (approximately 400°F).
For the toppings, rinse the tomatoes and remove the stems. Cut into wedges. Brown the ground beef in hot oil and stir in the tomato paste and thyme. Season with salt, pepper, and black cumin. Spread on the dough, leaving a margin of 1-2 cm (approximately 1/3-2/3 inch). Top with the tomato wedges.
Bake in preheated oven for about 25 minutes. Remove from the oven and serve while warm.
