Pizza Mexicana
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 400 g wheat flour, type 405
- 200 ml water, lukewarm
- 1 cube yeast
- 2 teaspoons salt
For covering:
- 500 g minced meat, mixed
- 1 onion (s)
- 1 small Can (s) corn kernels
- 2 large tomato (s)
- 6 tablespoon sour cream or crème fraiche
- 100 g cheese, rated
- salt and pepper
- 1 tablespoon paprika powder
Print Recipe
Pin Recipe Instructions
- Mix yeast and salt, add water and stir. Then add flour and knead into a homogeneous dough. Let rest for 20 minutes.
- Fry the minced meat and onions until crispy and crumbly, season well with salt, pepper and paprika. Add corn and mix with 4 tablespoons of sour cream, possibly add a little water if the mixture is too dry. Simmer for 10 minutes until the onions are tender.
- Roll out the dough thinly on a baking sheet lined with baking paper and brush with 2 tablespoons of sour cream. Cut the tomatoes into thin slices and spread them on the sour cream. Spread the minced meat mixture on top and then sprinkle with the grated cheese.
- Let the pizza rise until the dough has risen nicely (I always do this in my 30 ° C oven, which then takes about 30 minutes). Bake in the oven preheated to 200 ° C for 20-30 minutes until the base is crispy.
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