Uzbek-style Pizza al Taglio

Ingredients

In this Uzbek-style adaptation of Pizza al Taglio, we incorporate traditional Uzbek ingredients and spices to infuse the dish with the flavors of Central Asia. The original Italian version typically features ingredients such as mozzarella cheese, basil, and Italian sausage, while our Uzbek-style version includes marinated lamb, cumin, coriander, and feta cheese. These changes give the pizza a unique and distinct taste that reflects the culinary traditions of Uzbekistan. We alse have the original recipe for Pizza al taglio, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water
• 2 tbsp olive oil 2 tbsp olive oil
• 200g (7 oz) lamb, thinly sliced 200g (7 oz) lamb, thinly sliced
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 2 tbsp tomato paste 2 tbsp tomato paste
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp ground coriander 1 tsp ground coriander
• 1 tsp paprika 1 tsp paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for drizzling Olive oil, for drizzling

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Gradually add warm water and olive oil, and mix until a soft dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
3. 3.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. 4.
   Preheat the oven to 220°C (425°F).
5. 5.
   In a small bowl, mix together the tomato paste, ground cumin, ground coriander, paprika, salt, and pepper to make the sauce.
6. 6.
   Roll out the dough into a rectangular shape and transfer it to a greased baking sheet.
7. 7.
   Spread the sauce evenly over the dough, leaving a small border around the edges.
8. 8.
   Arrange the lamb slices, onion, and bell pepper on top of the sauce.
9. 9.
   Sprinkle the crumbled feta cheese over the toppings.
10. 10.
    Drizzle olive oil over the pizza.
11. 11.
    Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the toppings are cooked.
12. 12.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Lamb — For a more tender and flavorful result, marinate the lamb slices in a mixture of yogurt, garlic, and Uzbek spices for at least 1 hour before using as a topping.

Tips & Tricks

• If you prefer a spicier pizza, add a pinch of chili flakes to the sauce.
• Experiment with different toppings such as thinly sliced tomatoes, olives, or fresh herbs like cilantro or dill.
• For a crispier crust, preheat the baking sheet in the oven before placing the rolled-out dough on it.
• Leftover pizza can be reheated in a preheated oven at 180°C (350°F) for about 10 minutes.

Serving advice

Serve the Uzbek-style Pizza al Taglio hot, straight from the oven. Cut it into rectangular slices and enjoy it as a main course or as a delightful appetizer for gatherings.

Presentation advice

To enhance the presentation, garnish the pizza with a sprinkle of fresh herbs such as parsley or mint before serving. The vibrant colors of the toppings will make the dish visually appealing.