Turkish Pizza with Ground Lamb

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Turkish Pizza with Ground Lamb
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
531
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie531 cal.(25 %)
Protein27 g(28 %)
Fat24 g(21 %)
Carbohydrates51 g(34 %)
Sugar added1 g(4 %)
Roughage3.8 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3.3 mg(28 %)
Vitamin K21.7 μg(36 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin12.3 mg(103 %)
Vitamin B₆0.3 mg(21 %)
Folate204 μg(68 %)
Pantothenic acid1.2 mg(20 %)
Biotin11.9 μg(26 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C17 mg(18 %)
Potassium680 mg(17 %)
Calcium26 mg(3 %)
Magnesium47 mg(16 %)
Iron3 mg(20 %)
Iodine7 μg(4 %)
Zinc3.3 mg(41 %)
Saturated fatty acids4.1 g
Uric acid241 mg
Cholesterol55 mg
Complete sugar4 g

Ingredients

for
4
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
How healthy are the main ingredients?
olive oilolive oilolive oilsugarsaltonion

Preparation steps

1.

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.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

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.

4.

Rinse the tomatoes and cut into wedges. Peel and slice the shallots.

5.

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.

6.

Serve sprinkled with fresh parsley.