Bolognese pizza from the springform pan

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the pizza dough, dissolve fresh yeast in 50 ml lukewarm water. Stir in 1 large pinch of sugar. Put 300 g flour in a bowl and make a depression in the middle. Pour in the yeast water. Mix with some flour from the edge to a pre-dough.

2. 2

   Cover and leave to rise in a warm place for about 15 minutes.

3. 3

   For the topping, peel and finely dice the onion and garlic. Heat 2 tablespoons of oil. Stir-fry the minced meat for 5-8 minutes until finely crumbly. Fry onion and garlic for 2-3 minutes. Stir in tomato paste and sweat it on.

4. 4

   Add the tomatoes. Season with salt, pepper and sugar. Simmer for about 15 minutes. Season tomato mince mixture again. Let cool down a little bit.

5. 5

   Add approx. 100 ml lukewarm water, 1⁄2 TL salt and 1 tbsp oil to the pre-dough and knead everything with the dough hooks of the mixer to a smooth dough. Cover the dough and let it rise for about 30 minutes.

6. 6

   In the meantime grate the Parmesan finely. Finely dice the mozzarella. Mix cheese. Cut pepperoni into wide slices. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a springform pan (approx. 26 cm Ø) and dust with flour.

7. 7

   Knead the dough once again on a floured work surface and roll out round (approx. 30 cm Ø). Place in the form and press the rim. Sprinkle the base with approx. 1⁄3 cheese. Spread the minced meat mixture on top, add the pepperoni.

8. 8

   Sprinkle with remaining cheese and bake in a hot oven for 30-35 minutes. Remove and let rest for about 5 minutes before cutting.

Nutrition Facts

KCAL
400 kcal

CARBS
30 g

FATS
20 g

PROTEINS
22 g