- minced mutton - 360 grams
- egg - 1 piece
- salt - To taste
- Freshly ground black pepper - To taste
- olive oil - 2 items. spoons
- bulbs - 2 pieces
- pizza test - 900 Grams
- a can of sliced tomatoes in juice - 1 piece (420 g)
- Mozzarella cheese - 240 Grams
- Parmesan cheese - 30 Grams
- parsley - 1/4 cup
1. Mix with minced hands, eggs, a teaspoon of salt and a pinch of pepper. Form meatballs about 1 cm in diameter. Preheat 1 tablespoon oil in a frying pan over medium-high heat. Add meatballs and fry until they are well browned from all sides, for about 4 minutes, once a minute turning the meatballs with a spatula. Wipe the frying pan. Cut the onion into slices 8 mm thick. Heat the remaining 1 tablespoon oil in a frying pan over medium-high heat. Add the onion and pinch of salt. Fry, stirring, until the onion begins to darken around the edges, about 8 minutes. Reduce the heat to medium-slow and fry, stirring until the onion is tender and golden in color, about 15 minutes. 2. Meanwhile, place the pizza stone or baking tray on the lower rack of the oven and heat the oven to 260 degrees. Divide the dough in half, form from each ball. Allow the test to stand for 10 to 30 minutes. Cut the tomatoes and mix in the food processor 10-12 times until the consistency of the mashed potatoes. Put on a sieve, installed over a large bowl, and allow to drain the liquid, from time to time stirring, for 10 minutes. Put the tomatoes in a clean bowl and stir with a teaspoon of salt and a pinch of pepper. Roll out one portion of the dough and lay it on a pizza stone lined with parchment paper. Put half of the tomatoes, half of Mozzarella, half of meatballs, half of onions and sprinkle with half of grated Parmesan cheese. 3. Bake for 8-10 minutes until the cheese starts to boil and turns brown. Take the pizza from the oven, sprinkle half the chopped parsley and allow to cool on the grate about 5 minutes before slicing and serving. Repeat with the remaining dough and stuffing to cook the second pizza.
Servings: 6-7