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🍕 Flatbread with Lamb and Pomegranate

304 kcal · 30 min · 4 servings

Ingredients

• 220 g wheat wholemeal flour
• salt
• 21 g fresh yeast
• 3 tbsp olive oil
• 2 small onions
• 2 small garlic cloves
• 300 g lamb mince
• 1 tsp sumac
• 0.5 tsp pul biber
• 1 tsp cinnamon
• pepper
• 1 tbsp honey
• 2 tbsp balsamic vinegar
• 320 g medium tomatoes (4 medium tomatoes)
• 80 g arugula (1 bunch)
• 6 tsp pine nuts
• 1 small pomegranate

Instructions

1. 1. Put 200 grams of flour and half a teaspoon of salt into a large bowl.
2. 2. Sift the flour and salt mixture through a sieve into the bowl.
3. 3. Make a well in the center of the flour mixture with your hand.
4. 4. Crumble the yeast directly into the well.
5. 5. Pour 150 milliliters of lukewarm water over the yeast.
6. 6. Lightly stir the yeast and water together with a fork.
7. 7. Cover the bowl and place it in a warm spot.
8. 8. Let the yeast mixture rest for ten minutes.
9. 9. Slowly work the flour from the edges into the yeast mixture.
10. 10. Add one tablespoon of olive oil to the dough.
11. 11. Knead everything together into a smooth dough.
12. 12. Cover the dough and let it rise in a warm spot for fifty minutes.
13. 13. Peel the onions while the dough is rising.
14. 14. Dice the onions finely.
15. 15. Peel the garlic.
16. 16. Mince the garlic finely.
17. 17. Put the minced lamb into a separate bowl.
18. 18. Sprinkle sumac over the minced meat.
19. 19. Sprinkle Pul Biber (hot pepper flakes) over the minced meat.
20. 20. Sprinkle cinnamon over the minced meat.
21. 21. Season the minced meat with salt and pepper.
22. 22. Mix the minced meat well with the spices.
23. 23. Heat the remaining oil in a pan.
24. 24. Sauté the onions and garlic until translucent over medium heat.
25. 25. Add the seasoned minced meat to the pan.
26. 26. Fry the minced meat for fifteen minutes, stirring frequently.
27. 27. Season the meat mixture with honey.
28. 28. Season the meat mixture with balsamic vinegar.
29. 29. Wash the tomatoes under running water.
30. 30. Cut out the stem areas of the tomatoes in a wedge shape.
31. 31. Slice the tomatoes.
32. 32. Wash the arugula.
33. 33. Spin the arugula dry.
34. 34. Divide the risen dough into six equal pieces.
35. 35. Sprinkle the remaining flour on the work surface.
36. 36. Roll out the dough pieces to about four millimeters thin.
37. 37. Line two baking sheets with baking paper.
38. 38. Distribute the dough rounds on the baking sheets.
39. 39. Top the dough rounds with the tomato slices.
40. 40. Lightly season the tomatoes with salt and pepper.
41. 41. Distribute the fried minced meat over the flatbread bases.
42. 42. Sprinkle the pine nuts over the minced meat.
43. 43. Preheat the oven to 225 degrees Celsius conventional heat.
44. 44. Place the baking sheets in the preheated oven.
45. 45. Bake the pizzas for twelve to fifteen minutes.
46. 46. While the pizzas are baking, cut a wedge-shaped piece out of the crown of the pomegranates.
47. 47. Hold the fruit over a bowl.
48. 48. Break the fruit apart with a little pressure.
49. 49. Remove the bitter white membranes from the seeds.
50. 50. Sprinkle the pomegranate seeds over the finished pizzas.
51. 51. Distribute the arugula on the pizzas.
52. 52. Serve the pizzas immediately.

Nutrition per serving

• kcal: 304
• Protein: 17 g · Fett/Fat: 11 g · Carbs: 32 g