Mongolian Lamb Pizza

Mongolian Lamb Pizza combines the rich flavors of Mongolian lamb with a crispy pizza base, offering a delightful twist on traditional pizza. This dish is not only delicious but also packed with nutrients, making it a healthier option for pizza lovers.

Ingredients

• Whole wheat pizza dough - 200 grams
• Ground lamb - 150 grams
• Soy sauce - 2 tablespoons
• Hoisin sauce - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Red bell pepper - 1 medium, sliced
• Green onions - 2 stalks, chopped
• Mozzarella cheese - 100 grams, shredded
• Olive oil - 1 tablespoon
• Sesame seeds - 1 teaspoon
• Fresh cilantro - for garnish

Steps

1. Preheat the oven to 220°C (425°F).
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant.
3. Add the ground lamb to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
4. Stir in the soy sauce and hoisin sauce, cooking for an additional 2-3 minutes until well coated.
5. Roll out the whole wheat pizza dough on a floured surface to your desired thickness.
6. Transfer the rolled dough to a baking sheet lined with parchment paper.
7. Spread the cooked lamb mixture evenly over the pizza dough.
8. Top with sliced red bell pepper and shredded mozzarella cheese.
9. Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and the crust is golden.
10. Remove from the oven, sprinkle with chopped green onions and sesame seeds, and garnish with fresh cilantro before serving.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 75 mg
• Total Fat: 23 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• High in protein from the lamb, supporting muscle growth and repair.
• Whole wheat crust provides more fiber than white flour, aiding digestion.

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