Moroccan-style pizza with ground meat and pine nuts

Ingredients

• 15 g fresh yeast
• 1 pinch sugar
• 250 g flour
• 0.5 tsp Salt
• olive oil
• flour (for working)
• 1 onion
• 1 Garlic clove
• 500 g lamb ground meat
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 1 tsp ground cumin
• 1 pinch cinnamon
• 350 g diced tomatoes (canned)
• 2 tbsp pine nuts
• 2 tbsp fresh chopped coriander
• 2 tbsp fresh chopped parsley
• Salt
• 4 tbsp Yogurt
• 2 tbsp mango chutney
• mint

Instructions

1. 1.

   Crush the yeast and mix with a pinch of sugar and 2 tbsp lukewarm water. Mix flour with salt, put in a bowl, make a well in the center and pour in the yeast mixture. Dust with a little flour and let rise for about 15 minutes. Then add about 100 ml lukewarm water and 1-2 tbsp oil and knead into a smooth dough. Cover with a cloth and let rise in a warm place for 45 minutes.

2. 2.

   For the topping, peel and finely dice onion and garlic clove. Brown the ground meat in hot oil until crumbly. Add onions and garlic and sauté. Stir in cumin and cinnamon, then add tomato paste and cook briefly before adding tomatoes. Simmer gently with occasional stirring for about 10 minutes until thickened. Finally fold in pine nuts and herbs. Season with salt and let cool.

3. 3.

   Preheat the oven to 180°C (350°F) with both top and bottom heat.

4. 4.

   Knead the dough again on a floured surface, divide into four pieces and roll each into a small pizza shape. Place on a baking sheet lined with parchment paper. Brush lightly with oil and spread the meat mixture over the dough, leaving about a 1 cm border.

5. 5.

   Bake in the preheated oven for about 25 minutes until crisp.

6. 6.

   Before serving, top each pizza with a dollop of yogurt and mango chutney and garnish with mint leaves.