Lasagna pizza

Ingredients for 5 servings:

• 500 g Flour Type 550
• 200 ml milk, warm
• 150 ml water, warm
• 50 ml olive oil
• 1 packet of dry yeast
• 1 tbsp salt
• 1 tbsp, levelled sugar
• 500 g minced meat
• 2 m.-sized onion(s)
• 500 g carrot(s)
• 500 ml tomato(s), pureed
• ½ tube(s) tomato paste
• 2 cloves garlic
• some olive oil
• 1 tsp, levelled sugar
• 1 tbsp, heaped vegetable broth, instant
• 2 tbsp basil, fresh or frozen
• 1 tsp, heaped oregano
• ½ tsp thyme
• ½ tsp rosemary
• 1 tsp paprika powder
• Salt and pepper, black
• 1 cup sour cream
• 300 g medium-aged Gouda
• 1 tsp nutmeg
• Flour for working
• Olive oil for the tray

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

If you can’t decide between the two

For the pizza dough, combine the flour, dry yeast, salt, and sugar in a bowl and mix. Then add the milk, water, and olive oil and knead with a hand mixer or food processor for 6 minutes. Transfer the finished dough to a floured bowl, cover, and place in an oven preheated to 50°C for one hour to rise. For the Bolognese, peel and finely chop or grate the onions, garlic, and carrots. This is quickest with a food processor. Add a little olive oil to a pan and sauté the chopped onions until translucent, then add the minced meat. Once the meat is cooked, season it with salt, pepper, and paprika. Mix the grated carrots and tomato paste into the meat and let it cook for a few minutes. Then add the passata, herbs, sugar, vegetable stock, garlic, salt, and pepper. While the sauce is cooking, grate the cheese and mix it with the sour cream and nutmeg. Once the yeast dough has finished rising, roll it out on a baking sheet brushed with olive oil. Spread the Bolognese sauce on top and cover with the cheese mixture. Bake the pizza for 15-20 minutes at 200°C (fan oven).