Pizza with Basturma

Nawal El-MasriChef

Ingredients

• 1 kilogram of flour
  1 kilogram
• 2 teaspoons of instant yeast
  2 teaspoon
• 2 tablespoons of powdered milk
  2 tablespoon
• 2 tablespoons of olive oil
  2 tablespoon
• 1 tablespoon of sugar
  1 tablespoon
• 1 teaspoon of salt
  1 teaspoon
• 1 teaspoon of thyme
  1 teaspoon
• 1 teaspoon of baking powder
  1 teaspoon
• Warm water
  0
• 1/4 cup of green olives
  0.3 cup
• 2 peppers, sliced or diced
  2 pieces
• 1/4 kilogram of basturma, diced or sliced
  0.3 kilogram
• 1 cup of mozzarella cheese
  1 cup
• 1 onion, chopped
  1 piece
• 3 tablespoons of olive oil
  3 tablespoon
• 3 teaspoons of tomato sauce
  3 teaspoon
• 2 teaspoons of ketchup
  2 teaspoon
• A pinch of salt
  0
• 1/4 teaspoon of thyme
  0.3 teaspoon
• A pinch of pepper
  0
• Spices
  0

Steps

1. 1

   To make the dough, dissolve the yeast in half a cup of warm water with a pinch of sugar and let it sit for ten minutes in a warm place until it rises.

   Required Tools:

   Mixing Bowl

   10 min
2. 2

   Add all the dough ingredients with the yeast and knead with warm water as needed to obtain a non-sticky and soft dough, then place it in a warm place for half an hour until it rises.

   Required Tools:

   Mixing Bowl

   30 min
3. 3

   To make the sauce, in a pot over heat, place the chopped onion with a little oil until it wilts, then add the sauce, ketchup, thyme, and salt.

   Required Tools:

   Pot

   10 min
4. 4

   Spread the dough in a greased baking sheet, spread the sauce over it completely, then distribute all the ingredients: green olives, colorful peppers, basturma, and finally mozzarella cheese.

   Required Tools:

   Baking Sheet

   10 min
5. 5

   Place the pizza baking sheet in the oven for 20 minutes.

   Required Tools:

   Oven

   20 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Spicesper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber25 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags