Turkish Pizza with Minced Lamb, Pistachios and Dates
(Percentage of daily recommendation)
|Calorie||1,025 kcal||(49 %)|
|Protein||38.85 g||(40 %)|
|Fat||47.63 g||(41 %)|
|Carbohydrates||118.78 g||(79 %)|
|Sugar added||1.05 g||(4 %)|
|Roughage||4.42 g||(15 %)|
|Vitamin A||98.29 mg||(12,286 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||1.22 mg||(10 %)|
|Vitamin B₁||0.57 mg||(57 %)|
|Vitamin B₂||0.39 mg||(35 %)|
|Niacin||5.31 mg||(44 %)|
|Vitamin B₆||0.27 mg||(19 %)|
|Folate||37.46 μg||(12 %)|
|Pantothenic acid||0.22 mg||(4 %)|
|Biotin||3.11 μg||(7 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||13.55 mg||(14 %)|
|Potassium||815.19 mg||(20 %)|
|Calcium||143.45 mg||(14 %)|
|Magnesium||34.6 mg||(12 %)|
|Iron||7.66 mg||(51 %)|
|Iodine||0.22 μg||(0 %)|
|Zinc||0.64 mg||(8 %)|
|Saturated fatty acids||13.17 g|
Mix flour with salt in a bowl. Make a well in the center. Mix yeast with sugar and about 250 ml (approximately 1 cup) of lukewarm water and add to the well. Knead to a smooth dough, adding more water or flour as needed. Cover and let rise in a warm place for about 1 hour.
Toast pistachios in a dry pan until fragrant, remove from heat and let cool. Rinse and dry scallions, cut into rings. Peel and finely chop garlic. Finely dice dates. Rinse and dry tomatoes, remove stems and dice into small cubes.
Combine all prepared ingredients with ground lamb, 3 tablespoons of oil and tomato paste, season with spices, salt and pepper.
Knead dough on a floured work surface well and divide into 8 equal balls. Roll out into about 20 cm circles (approximately 8 inches). Arrange on a lined with parchment paper baking sheet and spread with meat mixture, leaving little edges free. Bake in preheated oven at 220°C (approximately 425°F) for about 15-20 minutes or until golden brown.
Remove from the oven and let rest for about 3-5 minutes. Serve with tomato salsa and yogurt, if desired.