Preparation time: 2 hours
Cooking time: 10 minutes
Serves 6
Ingredients:
Dough
- ½ 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
Direction:
- 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 ¼-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 1/8 -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.)
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