John Myers
Contents
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Ingredients
- 400 g Flour
- 1 tsp Salt
- 1 packet Dry yeast
- 4 tbsp Rapeseed oil
- 200 ml Lukewarm water
- 1 small Onion
- 2 small Red peppers
- 1 medium sized Zucchini
- 300 g Ground beef
- 1 Can Corn cooked
- 1 tbsp Rapeseed oil
- 200 g Chunky tomatoes
- 1 tsp Ras El Hanout - Moroccan spice mix
- Salt and pepper
Instructions
- For the pizza dough: put the flour and dry yeast in a bowl, add 4 teaspoons of oil, 1 teaspoon of salt and lukewarm water. Knead everything with a hand mixer for at least 3 minutes until the dough is nice and elastic. Cover the dough for 30 minutes Let rest at room temperature, knead the dough again for 3 minutes and let rise for another 45 minutes until the amount of dough has doubled.
- Peel the onion and cut into large pieces. Halve the peppers, remove the seeds and cut the peppers into thin strips. Wash the zucchini, cut into slices.
- Heat the rapeseed oil (1 tablespoon) in a pan and sweat the onions in it. Add the minced meat and fry until crumbly. Add the vegetables, spices and tomatoes. Salt and pepper. Simmer over a medium heat for 20-30 minutes, stirring repeatedly.
- Preheat the oven to 220 ° C. Roll out the yeast dough on a little flour. Place on a baking sheet lined with baking paper. Distribute the minced meat mixture evenly on the dough base and bake in the oven for 15-20. Let the Pizza Mexico cool down a little, cut into pieces and serve on a wooden board.
Nutrition
Serving: 100gCalories: 208kcalCarbohydrates: 19.8gProtein: 7.2gFat: 11.1g
