Cumin Lamb Pizza

Name: Cumin Lamb Pizza
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Flour; a little salt; 1/4 teaspoon yeast; 80g water; 5g butter; 40g Chopped onion; 150ml Broth; 1/8 teaspoon Chili powder; 1/4 teaspoon Cumin powder; 100g Lamb; 60g potato; 80g Mozzarella; 1/2 root shallot; 1 parsley

by Sister Guoming

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Today is Liqiu, and sticking autumn fat is to "stick fat with meat", but sticking autumn fat or eating braised pork elbow? Those are already OUT. In autumn, eating mutton to warm blood is not greasy, and the price of pork has even risen. It is more economical to eat mutton tonic. So today, let’s eat mutton paste fat.
Has your family ever experienced this situation? You like pizza burgers, and occasionally want to change the taste, but your husband or parents are not used to these. All meals are rice-fried vegetables and noodle pancakes. Today's pizza is specifically designed to solve these "Chinese stomachs" who are not used to western food. Cumin lamb is the standard Chinese flavor. Meat lovers love this dish, and pair it with cheese to transform it into a pizza. It is a Chinese-style stir-fry dish, but also satisfies your desire to eat pizza. The meat is soft and tender, with a strong salty aroma, and a mixture of Chinese and Western. The two have reached a high degree of "harmony." The new "sticking autumn fat" method will make TAs who are not used to western food also fall in love with this mixed pizza.

Cumin Lamb Pizza

1. The first step is to knead the dough: mix the flour with salt and butter, pour the yeast into the water and stir until the yeast is completely melted, and then pour into the flour. Be careful not to add it all at once to avoid the dough is too soft. After kneading into a smooth dough, cover it with a wet towel and leave it in a warm place for the first fermentation for about 40 minutes until the volume expands twice as large. Spread a layer of butter on the baking pan (first to prevent sticking. Second, to brown the bottom during baking), and the fermented dough, roll it into a circular shape the size of a baking pan by hand (you can also use a rolling pin to roll it up), and put On the baking tray, pierce holes with a fork to prevent drumming during baking, and then ferment for the second time for about 20 minutes

2. The second step is to make cumin sauce. First, pour the thick soup treasure into warm water to make a broth (if you don't use water instead). Heat the pan, add the butter until it melts, then pour in the chopped onion and fry it until it is fragrant, add the flour and mix well, then add the broth to continue heating

3. Season with chili powder, cumin powder, cumin and salt, turn off the heat until the soup thickens into a sauce

4. The third step is to process the ingredients. First, cut the lamb into small pieces and marinate for ten minutes with the marinade. Cut the potatoes into small cubes. Cut the scallions into diagonal slices. Cut the coriander into sections. Then put butter in the pot. After melting, put the diced potatoes Add the fried potatoes that have turned transparent on both sides. Remove the potatoes and use the remaining oil to fry the marinated diced lamb until the color changes.

5. The fourth part, bake after combining the pizza: Spread a layer of cumin sauce on the second fermented dough, and then sprinkle a layer of cheese (leave 1/3 of the cheese to be sprinkled on the surface), and then add the lamb . Potatoes. Green onions. Coriander etc. Put it in the upper middle of the oven, 200-220 degrees, bake for 12-15 minutes, take it out, add the remaining cheese, and bake for another 3-5 minutes.

6. Finished product

Tips:
1. The mutton can choose leg meat or tenderloin, and it can be diced or sliced. It is best to stir-fry and change the color to ensure that it is cooked through. In addition, it can also consume some of the moisture in the meat to prevent it from being roasted. Water collapsed
2. It is a lazy way to make soup with thick soup. If you use the authentic soup made from chicken bones and lean meat, it is of course better. If there is none, use water instead;
3. When making cumin sauce, the amount of condiment can be increased or decreased according to your own taste.