Kazakh-style Dry Pizza

Ingredients

In this Kazakh adaptation of the Italian pizza, the traditional tomato sauce is replaced with a creamy yogurt base, adding a unique tanginess to the dish. The toppings are also modified to include tender lamb, mushrooms, and aromatic spices, which reflect the flavors commonly found in Kazakh cuisine. We alse have the original recipe for Pizza secca, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1 cup (200g) plain yogurt 1 cup (200g) plain yogurt
• 200g lamb, thinly sliced 200g lamb, thinly sliced
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Gradually add warm water and knead until a smooth dough forms. Cover the bowl with a damp cloth and let it rise for 1 hour.
2. 2.
   Preheat the oven to 220°C (425°F).
3. 3.
   In a separate bowl, mix the yogurt with minced garlic, cumin, paprika, salt, and pepper.
4. 4.
   Roll out the dough into a thin circle and transfer it to a baking sheet.
5. 5.
   Spread the yogurt mixture evenly over the dough.
6. 6.
   Arrange the lamb slices, mushrooms, and onion on top of the yogurt mixture.
7. 7.
   Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is golden and crispy.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Lamb — For a more tender result, marinate the lamb in yogurt, garlic, and spices for a few hours before using it as a topping.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes to the yogurt mixture.
• Experiment with different toppings such as bell peppers or tomatoes to customize the pizza to your taste.
• For a crispier crust, preheat the baking sheet before placing the rolled-out dough on it.
• Serve the pizza with a side of traditional Kazakh pickles for an authentic experience.
• Leftover pizza can be reheated in a skillet for a few minutes to regain its crispiness.

Serving advice

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

Presentation advice

To enhance the presentation, sprinkle some fresh cilantro leaves on top of the pizza before serving. The vibrant green color will add a pop of freshness to the dish.