Turkish Pizza

Defne Öztongaآشپز

مواد تشکیل دهنده

• 4 cups flour
  4 cup
• 1 tbsp yeast
  1 tablespoon
• 1 tbsp sugar
  1 tablespoon
• 1/2 tsp salt
  0.5 teaspoon
• 1 egg
  1 piece
• 1/2 cup olive oil
  0.5 cup
• From 1/2 to 1 cup warm water for kneading, as needed
  0
• 750 grams ground meat without spices and salt
  750 grams
• 4 finely chopped tomatoes
  4 pieces
• 1 small finely chopped onion
  1 piece
• 1 tbsp minced garlic
  1 tablespoon
• 1 tsp smoked paprika
  1 teaspoon
• 1 tsp cumin
  1 teaspoon
• 1/2 tsp cinnamon
  0.5 teaspoon
• نمک
  0
• 1/2 tsp mixed spices
  0.5 teaspoon
• 1/4 tsp black pepper
  0.3 teaspoon
• 1/2 tsp hot paprika (optional)
  0.5 teaspoon
• 1 tbsp vinegar
  1 tablespoon
• 1 tbsp soy sauce
  1 tablespoon
• 3 tbsp tomato paste
  3 tablespoon
• 2 and 1/2 tbsp ketchup
  2.5 tablespoon

مراحل

1. 1

   To prepare the dough: Mix the dry ingredients with the flour, then add the egg, oil, and half the amount of water in the center of the flour and start kneading.

   ابزارهای مورد نیاز:

   کاسه مخلوط کن

   5 دقیقه
2. 2

   Cover it with plastic wrap and let it rise for 1 to 1.5 hours.

   90 دقیقه
3. 3

   Once it has risen, divide it into medium-sized balls and let them rest for at least 5 minutes.

   5 دقیقه
4. 4

   To prepare the filling: First, rub the chopped onion with salt and black pepper, then mix all the ingredients with the meat and it will be ready.

   5 دقیقه
5. 5

   To roll out the dough balls: Prepare the baking sheet and add a little oil, either corn oil or olive oil.

   ابزارهای مورد نیاز:

   سینی پخت

   5 دقیقه
6. 6

   Place the ball on the baking sheet, flatten it slightly, then place 1 to 1.5 tablespoons of filling in the center and start spreading it while stretching the dough until it becomes round and thin.

   5 دقیقه
7. 7

   Place it in a preheated oven at the highest temperature for a few minutes until it browns.

   5 دقیقه

حقایق تغذیه

Ingredients Nutritional Facts (per 100g)

نمکper 100g

Ash100 g

* اطلاعات تغذیه‌ای تقریبی است و محاسبه آن ممکن است تحت تأثیر نوع ماده اولیه، روش کشت، نگهداری و پخت قرار گیرد.

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