Turkish Pizza

Defne Öztongaשֶׁף

מרכיבים

• 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
• מלח
  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

צעדים

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.

   כלים נדרשים:

   קערת ערבוב

   5 דקות
2. 2

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

   90 דקות
3. 3

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

   5 דקות
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 דקות
5. 5

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

   כלים נדרשים:

   תבנית אפייה

   5 דקות
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 דקות
7. 7

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

   5 דקות

עובדות תזונה

Ingredients Nutritional Facts (per 100g)

מלחper 100g

Ash100 g

* הערכים התזונתיים הם מקורבים וחישובם עשוי להשתנות בהתאם לסוג הרכיב ולשיטות הגידול, האחסון והבישול.

מאפיינים תזונתיים ותגיות