Summary

Ingredients

• 500 g wheat flour, type 00 or 405
• 21 g yeast, fresh
• 2 tablespoon olive oil
• 10 g salt
• 300 ml water, lukewarm
• 500 g minced meat, lamb or beef
• 300 g tomato (s), finely diced
• 1 tablespoon tomato paste
• 3 tablespoon parsley, chopped
• 1 large onion (s), finely diced
• 1 large clove garlic, finely diced
• 2 tablespoon olive oil
• salt
• pepper
• 0.25 teaspoon ¼ cinnamon
• 1 pinch clove (s), ground
• 1 pinch cardamom, green, ground (optional)
• 0.25 teaspoon ¼ cumin
• olive oil
• Lemon juice

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Instructions

1. Put the flour in a bowl. Press an indentation in the middle. Put the salt on the edge. Crumble the yeast into the well. Pour approx. 100ml of the lukewarm water over the yeast and stir both gently. Cover and let rise for 10 minutes. Then knead with 2 tablespoons of olive oil and the remaining water for 5 minutes. For me, the amount of water fits exactly. Depending on the flour, a little more or less water can be used. Let the dough rise in a warm place for 1 hour.
2. Preheat the oven to 220 ° - 250 ° top / bottom heat.
3. Heat 2 tablespoons of olive oil in a pan. Saute the onions and garlic clove over medium heat until they are light brown and set aside.
4. Put the minced meat in a bowl, add the tomatoes, parsley, tomato paste, the cooled onion / garlic mixture and spices. Mix everything with your hands and season again if necessary.
5. Divide the dough into 4 portions. Roll out around 30cm. Quarter the amount of minced meat, distribute it on the dough pieces and smooth out. Sprinkle a few dashes of olive oil and lemon juice on top. Cover 2 trays with baking paper, place one pizza per tray on top. Bake for about 15 minutes or until the edges are lightly brown. Then bake the remaining two pizzas.
6. Optional: For a mezza buffet, the dough can also be divided into 20 portions, so that small pizzas are created that can then be eaten cold from the buffet.