Pizza with lamb
Description
The recipe won't take much time. Making a lamb pizza is no more difficult than any other pizza, and this is explained in detail in the step‑by‑step instructions. Don't overload the pizza with too many toppings; it's better to add just a little, otherwise it will turn into a pie rather than a pizza. I recommend preparing it. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making pizza.
- 2
Step 2
Add 2 tbsp of vegetable oil to warm water, dissolve the yeast, add salt and sugar, and stir until dissolved.
- 3
Step 3
Sift the flour, knead the dough.
- 4
Step 4
Cover with a towel, place in a warm spot to proof for 1.5 hours. During the proofing, make one or two folds.
- 5
Step 5
While the dough is proofing, marinate the lamb in apple (or any other) vinegar, sprinkle with aromatic Italian herbs, and lightly salt it.
- 6
Step 6
Slice the onion into thin strips.
- 7
Step 7
Add the onion to the meat and stir until the juice is released.
- 8
Step 8
After the meat has marinated, which will take about 1 hour, collect the onion from the marinade and fry it in a pan with vegetable oil.
- 9
Step 9
Cut the meat into thin strips.
- 10
Step 10
Add the meat to the onions, continuing to fry until cooked.
- 11
Step 11
Roll the ready dough into a ball on a flour‑dusted table.
- 12
Step 12
Roll out the dough into a sheet and place it on a baking sheet lined with parchment paper. Spread tomato sauce over the top, and sprinkle grated mozzarella. Don't add all the mozzarella at once; set aside one third of the cheese for sprinkling on top.
- 13
Step 13
Place the fried lamb with onions on top.
- 14
Step 14
Add thinly sliced bell pepper and tomato on top.
- 15
Step 15
Sprinkle with the remaining mozzarella, fragrant Italian herbs, and drizzle with olive oil. Bake for about 30 minutes at 180–200°C.
- 16
Step 16
Place sprigs of herbs on the ready pizza before serving.
- 17
Step 17
The pizza turned out very tasty, aromatic, and hearty.