Minced meat pizza with corn flour and leccho

Ingredients for 2 servings:

• 150 g flour
• 150 g corn flour
• 2 tsp yeast, dried
• 1 tsp dried oregano (or half a pot of fresh oregano)
• 1 tsp salt
• 1 tbsp olive oil
• 200 ml water, lukewarm
• 500 g minced meat, mixed
• 1 large onion(s)
• 1 jar of lecho
• 1 pack of frozen herbs, Italian style or 8-herb
• salt and pepper
• 200 g cheese (Gouda)
• Flour for the work surface

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

Thoroughly mix the flours with the dry yeast. Slowly add the lukewarm water and olive oil and knead on a floured surface for about 10 minutes until a smooth dough forms (it should no longer stick to your hands; if it does, add a little olive oil). Knead the oregano into the dough. Cover the dough in a bowl brushed with olive oil and let it rise in a warm place for at least 2 hours (knead thoroughly again in between if necessary). The longer the better – a good pizza dough needs time to “rise.” In a pan, brown the ground beef until crisp and crumbly. Add the onion, lecho, salt, pepper, and herbs. Simmer until the liquid has almost evaporated. Now roll out the pizza dough, place it on a baking sheet brushed with olive oil, and prick all over with a fork. Spread the minced meat and lecho mixture evenly over the dough, sprinkle with cheese, and bake in a preheated oven at 220°C for about 25 minutes on the middle rack. Note: Lecho is available from various companies and in various combinations (I prefer lecho made with all-red bell peppers – I prefer the flavor to varieties with green bell peppers). It’s also important to make sure the minced meat and lecho mixture isn’t too runny, as this will prevent the pizza dough from baking properly. If you don’t like dry yeast, you can, of course, also make a yeast dough with fresh yeast.