Pizza with minced lamb

Votes: 1

Photo of the dish: Con Pulos

Time: 2 hours 30 minutes
Complexity: easily
Servings: 12

Pizza with ground lamb - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the test:

7 g dry active yeast
2 teaspoons of sugar
2 tbsp. l. olive oil
4 cups premium wheat flour
1 cup whole wheat flour from durum wheat
2 tsp fine salt

For the topping:

6 tbsp. l. olive oil
1/2 cup pine nuts
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
6 tablespoons tomato paste
450 g of ground lamb or beef
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp. red flakes pepper
1/4 tsp ground allspice
Coarse salt
2 plum tomatoes, chop finely
1/4 cup natural yogurt
2 tsp freshly squeezed lemon juice
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh parsley

For the sauce:

2/3 cup natural yogurt
1/4 cup chopped fresh mint
1 tbsp. freshly squeezed lemon juice
Coarse salt and freshly ground pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Make the dough: Dissolve the yeast in 2 cups of warm water with sugar and olive oil; let sit for 5 minutes. Combine both types of flour and salt in a large bowl. Add the dissolved yeast to the flour mixture and stir with a fork until a dough forms.

Turn the dough out onto a floured work surface and knead until smooth and elastic, about 6 minutes. Transfer the dough to a bowl greased with olive oil, cover, and let rise in a warm place for 1 hour, until the dough has doubled in size.
Knead the dough with your hands and divide it into 12 pieces. Roll each piece into a ball, cover, and let rise in a warm place for 45 minutes.

Meanwhile, prepare the topping: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add pine nuts, onion, and bell pepper; cook, stirring, until softened, about 6 minutes.

Stir in the tomato paste and cook for 1 minute. Add the remaining 1/4 cup olive oil, ground lamb, cumin, cinnamon, red pepper flakes, allspice, and 1/2 teaspoon salt. Cook, breaking up the lamb with a spatula, until the ground lamb is browned, 5 minutes.

Stir in the tomatoes and cook for 1 minute. Remove from the heat and stir in the yogurt, lemon juice, cilantro, and parsley; add salt to taste.
Prepare the sauce: Combine yogurt, mint, lemon juice, and 1/4 cup water in a bowl. Season with salt and pepper. Refrigerate until ready to use.
Preheat an electric grill to medium heat. Cut 12 sheets of parchment paper, each 9 inches (23 cm) square. Using your hands, shape each piece of dough into a 8-inch (20 cm) circle, brushing both sides of each piece with olive oil and stacking them, alternating layers of parchment paper.
Grill the dough layers, one at a time, without parchment paper, on a preheated grill until golden brown, 1 to 2 minutes. Then flip them over and spread 1/4 cup of the lamb mixture on each layer, leaving a small border on all sides.

Continue cooking the pizzas until the dough is completely cooked through, about 3 minutes. Place the pizzas on a serving platter. Drizzle with olive oil and serve with the sauce.