Pizza with minced meat

Name: Pizza with minced meat - Petronela P.
Ingredients: For the dough: 250 g flour 13 g fresh yeast 175 ml water 2 tablespoons olive oil 1 pinch of salt For the filling: pizza sauce (made at home from tomato paste; onion; garlic; and oregano) 200 g ground pork 100 ml unsweetened liquid cream a piece of chorizo 1/2 small onion a few canned mushrooms corn kernels olives 1 bay leaf 2 tablespoons olive oil salt pepper

Pasta/Pizza - Pizza with minced meat by Petronela P. - Recipia

Pizza with ground meat and chorizo When I crave something hearty yet simple to prepare, I make this pizza with ground meat. It especially helps me on weekends when I have a bit more time and can let the dough rise properly. I've made the recipe several times and haven't felt the need to change anything essential – the ingredients are accessible, and the steps are logical and straightforward. If I have chorizo in the fridge and a can of mushrooms on hand, everything comes together quickly. Quick Info Total time: about 2 hours (including rising) Preparation time: 25-30 minutes actual Rising time: 1 hour Baking time: 12-15 minutes (depending on the oven) Servings: 1 large pizza, for 2-3 people Difficulty: easy to medium Recipe type: homemade pizza, main dish Ingredients For the dough: - 250 g white flour - 13 g fresh yeast - 175 ml lukewarm water - 2 tablespoons olive oil - a pinch of salt For the filling: - 2-3 tablespoons pizza tomato sauce (homemade from tomato paste, onion, garlic, oregano) - 200 g ground pork - 100 ml unsweetened liquid cream - a small piece of chorizo (not much is needed for flavor) - 1/2 small onion - a few canned mushrooms (sliced) - corn kernels (to taste) - black or green olives, pitted - 1 bay leaf - 2 tablespoons olive oil - salt, pepper Preparation method 1. Start with the dough. In a small bowl, dissolve the yeast in the lukewarm water and add one tablespoon of the total flour. Mix gently and let it sit for 20 minutes at room temperature until it starts to foam on the surface. 2. Place the remaining flour in a large bowl. Pour the risen yeast mixture over it, add the olive oil and salt. Mix with a spoon until it starts to come together. 3. Turn the dough out onto a lightly floured work surface and knead for 8-10 minutes until it becomes elastic and no longer sticks to your hands. 4. Place the dough in a clean bowl. Brush the top with a little olive oil and cover it with a clean cloth. Let it rise in a warm place, away from drafts, for about an hour until it doubles in size. 5. While the dough is rising, prepare the filling. In a pan, heat the two tablespoons of olive oil. Add the finely chopped onion and the bay leaf. Sauté over medium heat until the onion becomes translucent. 6. Cut the chorizo into small pieces and add it to the pan, stirring for another 1-2 minutes. 7. Add the ground meat. Mix well to break it up and cook until it starts to brown slightly. 8. Season with salt and pepper, then add the liquid cream and sliced mushrooms. Let it cook for a few more minutes, just until the liquid reduces a bit. Turn off the heat and remove the bay leaf. 9. When the dough has risen, place it in the pizza pan (or on a flat tray greased with a little oil). Stretch it with your fingers from the center to the edges until it covers the entire surface. 10. Brush the dough with 2-3 tablespoons of tomato sauce. Spread it evenly, but don't put too much, so it doesn't soak the dough. 11. Spread the meat mixture over the entire pizza, without pressing too hard on the edges. 12. Sprinkle corn kernels and olives on top (either whole or cut according to preference). 13. Place the tray in the preheated oven at 250°C. Bake the pizza for 12-15 minutes until the edges turn golden brown and the meat and vegetables on top start to color. Why I make this recipe often It doesn't take much time, and I usually have the ingredients on hand. The dough rises beautifully, and the combination of ground meat and chorizo adds flavor without complicating things. It can be made as quickly as you can prepare the salad on the side. Tips and variations Tips - For the dough, don't use hot water, just lukewarm. The yeast activates better this way. - If you want it crispier, stretch the dough thinner. - When sautéing the onion, don't rush the heat; if it burns, it will taste bitter. - Always let the dough rise in a large bowl. It rises more than it seems. Substitutions - Chorizo can be replaced with any raw-dry sausage or even bacon if you have nothing else. - Pork can be replaced with a beef-pork mix, according to taste. - Unsweetened liquid cream can be substituted with cooking liquid sour cream. Variations - You can also add diced bell pepper if you like more vegetables on your pizza. - For a heartier version, add a little grated mozzarella on top. - For a spicier note, use spicy chorizo or add a bit of chili pepper to the filling. Serving ideas - It's good on its own, but it also pairs well with a green salad or a tomato salad. - If you have garlic sauce on hand, you can serve it alongside. - The recipe is suitable for a main dinner or weekend meal. Frequently asked questions 1. Can I make the dough with dry yeast? Yes, you can replace fresh yeast with dry yeast. Use 4-5 g and dissolve it the same way, in lukewarm water, at the start. 2. If I don't have chorizo, will it be okay just with meat? Yes, it will work, but chorizo adds a specific flavor. You can also use another type of sausage or omit it completely. 3. Does the dough need to rise exactly one hour? You don't need to time it to the minute. The dough needs to double in size; at the right warmth, an hour is sufficient, but it can vary by 10-15 minutes. 4. Can the pizza be baked at a lower temperature? Yes, but at 250°C the crust will turn out better, with golden edges and good texture. At lower temperatures, the crust risks being softer and the filling may dry out. 5. Can I prepare the meat mixture in advance? Yes, you can make the filling a few hours ahead and keep it in the fridge until assembly. Nutritional values Estimate for one serving of this pizza (for 1/3 of the pizza, without additional toppings): Calories: approximately 450-500 kcal Proteins: 18-20 g Carbohydrates: 50-55 g Fats: 18-20 g Values may vary depending on how much tomato sauce you use, the amount of chorizo, or the type of meat. Storage and reheating Pizza can be stored covered in the fridge for up to 2 days. It can be reheated in the oven for 10 minutes at 180°C, directly on the rack, to prevent the crust from getting soggy. I do not recommend storing it longer, as it loses its texture.

Preparation

For the dough, dissolve the yeast in warm water along with a tablespoon of the flour. Let it sit for 20 minutes until it starts to foam. Then pour it over the flour, add the olive oil and salt, and mix. Transfer to a working surface and knead until you obtain an elastic and non-sticky dough. Place it in a large bowl to rise, lightly greasing the top with olive oil, and let it sit in a draft-free place for about an hour. For the filling, heat two tablespoons of olive oil in a pan and add the onion and bay leaf. Fry until the onion softens, then add the chorizo cut into pieces and the minced meat. Mix well and cook until the meat is slightly browned. Add salt, pepper, heavy cream, and mushrooms, and mix a few more times before removing from heat and taking out the bay leaf. Place the dough in a pizza pan and stretch it with your fingers to cover the entire surface. Brush the dough with 2-3 tablespoons of tomato sauce, then evenly distribute the meat mixture, corn, and olives. Bake in the oven at 250 degrees until golden brown.

Category: Pasta/Pizza Author: Petronela P. Views: 353 Date: 26.09.2024

Facebook Pinterest

Preparation

Categories