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 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.
2. 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.
3. 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.
4. Now roll out the pizza dough, place on a baking sheet brushed with olive oil and prick with a fork.
5. 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.
6. Annotation:
7. 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).
8. 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.
9. If you don`t like dry yeast, you can of course also prepare a yeast dough with fresh yeast.