In a large mixing bowl combine the water and yeast. Stir in the flour and oil then stir in the salt. Continue stirring until a dough forms and it pulls away from the side of the bowl.
Transfer the dough to a lightly floured work surface and knead until dough is elastic and can be formed into a smooth ball, about 5 minutes.
Lightly oil a separate large bowl and place the dough ball inside, roll the dough around to cover in the oil. Loosely cover the bowl and set in a warm place to rise, about 1 hour.
TOPPING:
Lightly toast the pine nuts in a large skillet over medium-low heat stirring constantly until lightly browned, about 1 minute (careful not to burn them, they just need to be lightly toasted.). Transfer the pine nuts to plate and set aside.
Add the ground beef and onion to the pan over medium heat and cook while breaking up the beef until no longer pink, about 5 minutes.
Add the garlic and cook until fragrant, about 10 seconds. Stir in the tomato paste, paprika, red pepper flakes, salt, and pepper. Cook while stirring, about 1 minute.
ASSEMBLY:
Preheat the oven to 450°F and lightly oil 2 baking sheets.
On a lightly floured surface punch down the dough and separate into 8 equal pieces. Roll the dough pieces into balls then flatten into thin circles about 5-inches in diameter.
Spread the dough circles equally with the beef topping leaving a small edge all around then sprinkle with the toasted pine nuts. Using the back of a spoon lightly press the topping into the dough.
Place the pizzas on the baking sheets and bake in the preheated oven until crusts are golden brown, about 12 minutes, rotating the baking sheets halfway through cooking.
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