Mexican pizza cake

Ingredients for 1 servings:

• 500 g flour
• 20 g fresh yeast, approx. 1/2 cube or 1 sachet of dry yeast
• 1 tsp, leveled salt
• 300 ml water, lukewarm
• 400 g minced meat
• 2 onions
• 1 garlic clove(s)
• 100 g mushrooms
• 1 bell pepper(s), colored or orange
• 1 can kidney beans, approx. 400 g, alternatively corn
• 1 bottle of salsa (Texicana Salsa), approx. 750 ml
• 200 g cheese, grated
• salt and pepper

Instructions

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

for a 28cm springform pan

To prepare the yeast dough, dissolve the fresh yeast in the warm water. Combine the flour, yeast water, and salt in a mixing bowl. Knead using the dough hook of a hand mixer or food processor. If the dough is too dry and crumbles, add a little more water; if it’s too wet, add a little more flour. Be careful, though! Cover the dough and let it rise in a warm place for about an hour, until it has doubled in size. You can also use ready-made pizza dough from the refrigerated section, but you’ll probably need two rolls. For the filling, finely dice the onions and garlic and fry them in a pan with the minced meat until crumbly. Season with salt and pepper. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). Clean the mushrooms and cut them into thin slices. Wash and chop the bell peppers. Drain the kidney beans and rinse them with cold water. Divide the yeast dough into three equal pieces. Roll out each piece on a lightly floured surface slightly larger than the base of a 28 cm springform pan. Place the springform pan base on top and cut out a pizza base around the edge using a sharp knife. Set the remaining pieces aside; you’ll need them for the crust. Cut the bases from all three pieces of dough. Place the bases on a baking sheet lined with baking paper and pre-bake for about 8 minutes; this is essential to prevent the bases from becoming soggy. Do not turn off the oven after pre-baking; maintain the temperature. Lightly grease the springform pan. Form two logs from the remaining dough and roll them out into two strands on the floured surface. Roll them out slightly wider than the height of the springform pan rim. Line the inside rim of the greased springform pan with the two strands of dough. The dough should extend about 2-3 cm over the top edge; it will later be folded over the finished cake. Place one of the baked pizza bases in the springform pan. Spread 1/3 of the Texicana salsa on top. Spread 1/3 of the cooked ground beef on top. Layer 1/3 each of the mushroom slices, kidney beans, and bell peppers on top. Then cover with 1/3 of the grated cheese. Repeat this process two more times, so the final layer is grated cheese. Fold the excess dough inward to further seal the filling. Bake the pie for about 30 minutes at 200°C (top/bottom heat) or 180°C (convection oven).