Summary

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

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Instructions

1. Mix 150g flour, 150g corn flour, and 2 teaspoons dried yeast together in a large bowl. Slowly add 200ml lukewarm water and 1 tablespoon olive oil, then knead on a floured work surface for 10 minutes until the dough is smooth and no longer sticks to your hands (if it still sticks after 10 minutes, add more olive oil). Knead in the 1 teaspoon dried oregano.
2. Brush a large bowl with olive oil and place the dough inside. Cover with a cloth and let rise in a warm place for at least 2 hours. You may knead the dough again halfway through rising if desired.
3. While the dough rises, heat a large pan over medium-high heat. Add the 500g minced meat and sear for about 5-7 minutes, breaking it apart with a spoon, until hot and crumbly. Add the chopped large onion, 1 glass Letscho, salt, pepper, and the frozen Italian herbs. Simmer over medium heat for about 10-12 minutes, stirring occasionally, until most of the liquid has evaporated (the mixture should not be too runny or the pizza crust will not bake through properly).
4. Preheat your oven to 220°C (428°F). Brush a baking sheet with olive oil and roll out the proofed pizza dough onto it. Prick the dough all over with a fork.
5. Spread the meat and Letscho mixture evenly over the dough. Sprinkle the 200g Gouda cheese over the top. Bake on the middle rack for about 25 minutes until the crust is golden and the cheese is melted.