An original fusion recipe where the fenugreek aroma of Kayseri pastırma meets thin Italian pizza dough. Thinly sliced pastırma is baked together with kaşar cheese, and the pastırma's spiced scent seeps into the dough. It's suitable for those seeking a local flavor different from classic pizzas.
Dissolve the yeast in warm water and knead into the flour with salt and olive oil; cover and leave to rise for 30 minutes.
Roll out the risen dough thin and round on a floured surface.
Spread tomato sauce over the rolled-out dough and distribute the grated kaşar cheese evenly.
Bake in a preheated oven until the edges are browned and the cheese has melted.
Arrange the thinly sliced pastırma over the hot pizza as soon as it comes out of the oven and serve immediately. Note: arrange the pastırma after baking, otherwise it will dry out and become tough.
Important: The pastırma slices must be cut very thin and arranged right before baking; if cut thick, it will harden in the oven and become difficult to chew. Allergen: contains gluten (wheat flour) and dairy products (kaşar cheese).
If you arrange the pastırma right after the pizza comes out of the oven rather than before baking, the sharpness of the fenugreek aroma is preserved without fading.
Admin DadaGastro · verified in test kitchenVegan bir versiyonu var mı, tereyağı yerine ne kullanılabilir?
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