Ground beef pizza with pomegranate seeds

Ground beef pizza with pomegranate seeds

  • Minutes: 50
  • Servings: 2


  • 350 g of flour
  • ½ cube (20 g) of fresh yeast
  • 170 ml of lukewarm water
  • 3 tablespoons olive oil
  • ½ salt
  • 2 onions
  • 1 clove of garlic
  • 3 red peppers
  • 1 spring onion
  • 1 tin of tomatoes (about 450 g)
  • 250 g lamb chop
  • 1 pinch cardamom
  • 1 pinch cinnamon
  • Parsley for garnish
  • 1 tablespoon olive oil
  • Salt
  • Pepper from the grinder
  • 1 pomegranate
  • 2 tablespoons walnuts
  • 150 g of yogurt


  1. For the dough, stir the yeast in lukewarm water until smooth. Add the ingredients to a mixing bowl, add the dissolved yeast and knead with the dough attachment of the electric hand mixer to a smooth dough. Cover and allow to rise in a warm place for about 45 minutes until the volume has doubled.
  2. Peel the onions and garlic for the toppings, finely chop. Wash peppercorns. Mash the tomatoes with a potato masher.
  3. Mix the onion, garlic and minced meat with cardamom and cinnamon and fry for approx. 4 minutes in the hot oil and season with salt and pepper.
  4. Knead dough on a floured surface and roll it out into two large, round pizza dishes or baking sheet size. Place on a greased baking sheet or two greased pizza dishes. Wash the spring onions, clean, cut into strips. Spread the tomatoes and the spring onion strips on top and top with the minced meat mixture and the pepper pods. Bake in preheated oven (180 ° C, bottom rail) for about 20 minutes. In the meantime, halve the pomegranate and release the seeds. Crush the walnuts. Sprinkle the cooked pizza with pomegranate seeds and nuts and drizzle with yogurt. Serve garnished with parsley and cut into pieces.