Minced Meat Pizza with Cornmeal and Lecho
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 grams flour
- 150 g corn flour
- 2 teaspoons dried yeast
- 1 teaspoon oregano, dried (or half a pot fresh oregano)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 200 ml water, lukewarm
- 500 g minced meat, mixed
- 1 large onion (s)
- 1 glass Letscho
- 1 packet herbs (frozen), Italian style or 8 herbs
- salt and pepper
- 200 g cheese (Gouda)
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Mix the flour types thoroughly with the dry yeast. Slowly add the lukewarm water and the olive oil and knead on a floured work surface for about 10 minutes until a smooth dough is formed (it should no longer stick to the hands. If it does, add a little olive oil). Knead the oregano into the dough.
- In a bowl brushed with olive oil, cover and leave the dough to rise in a warm place for at least 2 hours (if you like, knead thoroughly again in between). The longer the better - a good pizza dough needs to be quiet to go.
- Sear the minced meat in a pan until it is hot and crumbly. Add the onion, lecho, salt, pepper and herbs. Simmer until the liquid has almost boiled off.
- Now roll out the pizza dough, place on a baking sheet brushed with olive oil and prick with a fork.
- Distribute the minced meat-Letscho mixture evenly on the dough, sprinkle with the cheese and bake in the preheated oven at 220 ° C for about 25 minutes on the middle rack.
- Annotation:
- Letscho is offered by different companies and compositions (I prefer Letscho made from completely red paprika fruits - it tastes more appealing to me than varieties with green paprika).
- It may also be important to ensure that the minced meat Letscho mixture is not too runny - the pizza dough will then not bake through properly.
- If you don`t like dry yeast, you can of course also prepare a yeast dough with fresh yeast.
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