Pizza with lamb and tomatoes
6 servings
70 minutes
Pizza with lamb and tomatoes is a blend of Italian culinary tradition and Eastern flavor notes. The thin flaky crust, crispy and tender, serves as the perfect base for the aromatic combination of lamb, tomatoes, and spices. Shredded lamb adds richness to the dish, while tomato paste provides juiciness and a slight tang. The delicate cheese adds softness and creates an appetizing crust when baked. The origins of this recipe stem from experimenting with traditional pizza by introducing new ingredients characteristic of Eastern cuisine. This pizza is especially delightful on warm family evenings where the richness of flavors connects traditions from different cultures and makes dinner special.
1
Knead the puff pastry, place it in the cold for half an hour. Then roll it out and lay it on the baking sheet.
- Wheat flour: 200 g
- Sugar: 20 g
- Butter: 135 g
- Chicken egg: 2 pieces
2
Boil the rice.
- Rice: 250 g
3
Cut the lamb into strips and the onion into rings. Finely chop the garlic and egg. Mix all the components, season with salt and pepper to taste, and place on the dough.
- Mutton: 250 g
- Onion: 1 head
- Garlic: 3 cloves
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Peel the tomatoes and mash them. Cover the filling with the resulting tomato paste. Grate the cheese.
- Tomatoes: 5 piece
- Cheese: 200 g
5
Bake in a hot oven for 30 minutes.