Turkish Pizza with Ground Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 680 mg | (17 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 15 grams fresh Yeast
- 1 pinch sugar
- 250 grams Pastry flour
- ½ tsp salt
- 1 Tbsp olive oil
- For the topping
- 1 onion
- 3 garlic cloves
- 350 grams Ground lamb
- 3 Tbsps olive oil
- ½ tsp ground Cumin
- cayenne pepper
- 250 grams Cherry tomatoes
- 3 shallots
- 4 Tbsps olive oil (for brushing)
- parsley
Preparation steps
Crumble the yeast and mix with a pinch of sugar and 2 tablespoons lukewarm water. Mix the flour with the salt in a bowl, make a well in the center and pour in the yeast mixture. Sprinkle with some flour, cover and set aside in a warm place for 15 minutes. Add about 100 ml (approximately 1/2 cup) of lukewarm water and knead to make a smooth dough. Cover with a cloth and let rise for 45 minutes in a warm place.
Preheat the oven to 180°C (approximately 350°F).
For the topping, peel the onions and the garlic cloves and chop finely. Fry the ground lamb in hot oil until crumbly. Add the onions and the garlic and cook briefly. Stir in the cumin and cayenne pepper. Season with salt and allow to cool.
Rinse the tomatoes and cut into wedges. Peel and slice the shallots.
Knead the dough on a floured surface again vigorously, adding the olive oil. Divide the dough into four pieces, roll out each piece into an oval and place on a baking sheet lined with parchment paper. Brush with oil and distribute the meat mixture on the dough, leaving an edge of about 1 cm (approximately 1/2 inch) free. Top with the tomatoes and shallots. Bake in the preheated oven for about 20 minutes until crispy.
Serve sprinkled with fresh parsley.
