Meat Pizza.
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INGREDIENTS:
Dough
1/3 envelope (1 tsp.) active dry yeast
1 tsp. sugar
2 tbsp. milk
5 c. flour
4 tbsp. butter at room temperature
2 eggs, lightly beaten
1 tsp. salt
Topping:
2 tbsp. olive oil
1 onion, chopped
8 oz. ground lamb
1 handful fresh parsley, chopped
1 egg yolk, separated (the white can be thrown away)
1 tbsp. butter, melted
Check also : Spinach-Filled Anatolian Flat Bread
METHOD:
In a small bowl, combine yeast and sugar with milk. Allow to sit for 10 minutes.
Pour flour into a large bowl and create a well in center.
Pour yeast mixture into well, and add butter and eggs.
Stir to combine, and then turn dough out onto a clean floured surface.
Use your hands to knead mixture for about 10 minutes, or until a soft dough mixture.
Put in a lightly oiled bowl and cover with a damp towel.
Set aside and let rise in a warm place for 1 hour.
Preheat oven to 450ºF. Divide dough into golf ball-sized pieces.
On a floured cookie sheet, use your hands to flatten each piece into a circle about ø-inch thick.
In a medium skillet, heat olive oil over medium heat.
Add onion and sauté for 5 minutes. Add meat and cook for 5 minutes more, stirring often. Mix in parsley.
Spread a layer of topping about ∏ -inch thick in the middle of each piece of dough. Along the outside edge of each pizza, fold ø inch of dough toward center to create a border of crust.
Leave pizzas in a warm place to rise for another 30 minutes.
Use a pastry brush to coat outer crusts with egg yolk (discard egg white).
Bake for 5 to 10 minutes, or until golden brown.
When cooked, brush lightly with melted butter and stack in a covered saucepan for 5 minutes before serving.
(This step is to soften the pastry. If you want a crisp crust, serve straight from the oven.)
You may also like : pan-roasted sunchokes and artichoke hearts with lemon-herb butter
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