Pizza with Lamb Topping
Nutritional values
(Percentage of daily recommendation)
| Calorie | 856 cal. | (41 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 70.4 μg | (117 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 314 μg | (105 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,117 mg | (28 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 252 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dough
- 20 grams Yeast
- 450 grams Pastry flour
- 1 tsp salt
- For the toppings
- 2 Beefsteak tomato
- 4 scallions
- 2 bunches parsley
- 2 Pepperoncini
- 2 red onions
- 250 grams Ground lamb
- ½ tsp Cumin
- 4 Tbsps olive oil
- salt
- peppers
- hot paprika
- vegetable oil (for the baking sheet)
- For serving
- onions (1 red and 1 white)
- ½ Iceberg lettuce
- 1 cup Whipped cream
Preparation steps
For the dough, mix the yeast with 1/4 liter (approximately 1 cup) lukewarm water until smooth. Combine with the flour and salt, knead to make a smooth dough, cover and allow to rest in a warm place for 45 minutes.
For the toppings, blanch the tomatoes in boiling water. Rinse in cold water, peel, quarter, remove the seeds and cut the flesh into cubes. Rinse and trim the scallions and cut into thin rings. Rinse the peperoncini, cut in half lengthwise, remove the seeds and cut into thin strips. Rinse the parsley, shake dry and chop finely. Peel the onions, halve and finely chop. Mix the minced lamb with the scallions, pepperoncini, parsley, and onions and season with salt, pepper, paprika and cumin.
Knead the dough on a lightly floured surface, divide into 4 portions and roll out into thin circles. Brush 2 baking sheets with oil and place 2 dough circles on each sheet. Top with the minced meat mixture and drizzle with a little olive oil. Turn the edges inwards slightly and bake the pizza at 225°C (approximately 425°F) for about 15 minutes.
Rinse the lettuce and cut into fine strips. Peel the onions and cut into rings. Before serving, garnish the pizzas with lettuce strips, onions and sour cream.
