For the dough:
- 2 cups flour
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 1/2 cup warm water
For the filling:
- 0,5kg ground meat (the original recipe called for lamb but I used beef)
- 1 onion, minced
- 3 garlic cloves, minced
- cilantro and parsley minced, to taste
- 2 tomatoes, diced
- 2 teaspoons cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon ground pepper
- Olive oil
- Sal to taste
Preparing the dough:
1. Mix flour, sugar and yeast.
2. Add warm water and mix without kneading for a minute.
3. Add vegetable oil and salt and knead for 5 minutes until dough is smooth and not sticky. Cover and let it rise for 45 mins.
For the filling and assembly:
1. Fry garlic and onion in olive oil until onion is translucent.
2. Incorporate paprika, cayenne pepper and ground pepper and stir for 2-3 mins.
3. Add meat to the pan, along with diced tomatoes, parsley and cilantro. Simmer for around 15 mins, stirring occasionally.
4. Pre-heat oven to 200ºC/400ºF. Knead the dough for a minute and divide it into 13-15 small balls.
5. Spread each dough into small round circles with a rolling pin, and place them on a baking sheet lined with parchment paper or a baking mat.
6. Divide the filling equally between pizzas, pressing it with a fork onto the dough.
7. Bake for 10-15 mins. They are ready when the edges of the pizzas turn golden.
Notes:
- The original recipe uses 4-spices mix along with paprika and pepper, but I didn't have that.
- The original recipe also mentioned covering the pizzas with toasted pine nuts, but I prefer mine garnished with fresh cilantro.
Happy cooking!
i love learning about yeasty dough.