Minced meat and gabelletti pizza

Ingredients for 2 servings:

• 500 g flour
• 7 g dry yeast
• 350 ml water, lukewarm
• Margarine for the mold
• 300 g minced meat, mixed
• Oil for frying
• 1 can of pizza tomatoes
• salt and pepper
• chili powder
• 150 g cheese, grated
• 1 bunch parsley, finely chopped
• 5 basil leaves, finely chopped
• Marjoram, ground
• Basil, ground
• 200 g fork spaghetti (Gabelletti)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 32 minutes

Combine the flour, dry yeast, and lukewarm water in a mixing bowl and knead the dough thoroughly. Cover the bowl with a damp cloth and let the yeast dough rest for 60 minutes. Knead the dough thoroughly again. Grease the bottom of a 32 cm springform pan with margarine and spread the dough on it, pressing it down slightly along the edges. You can also divide the dough into two equal portions and place them on a greased baking sheet (for two 20 cm pizzas). Brown the minced meat in a pan with a little oil and season with salt, pepper, and chili powder. Stir in the pizza tomatoes and bring to a boil briefly. Season the sauce with the herbs and spices. Meanwhile, cook the forklegletti in boiling salted water for a maximum of 5 minutes, then drain; they should still be al dente. Let the sauce and forklegletti cool slightly. Preheat the oven to 180 °C (top/bottom heat). Spread the meat sauce over the dough and arrange the fork-shaped pizzas on top. Sprinkle with cheese and garnish with marjoram, basil, and parsley. Bake the pizza for 10-12 minutes. If you prefer it crispier, leave it in the oven for 1-2 minutes longer.