Pastrmajlija: Macedonian meat-stuffed pizza

Method

1. 1

   Cooking the meat

   Cut the pork into small cubes, season with salt, then simmer briefly before draining.

   10 min
2. 2

   Resting the filling

   Mix the cooled meat with the pork lard and spices, then cover and refrigerate for at least three hours.

   180 min
3. 3

   Making the dough

   Dissolve the yeast in lukewarm water with sugar, then knead together with the flour, oil and salt. Leave to prove briefly.

   30 min
4. 4

   Shaping

   Divide the dough into 8 balls, stretch each into an oval, fill with the meat mixture, then seal.

   15 min
5. 5

   Baking

   Bake in an oven preheated to 180–220 °C for about 20–30 minutes, until the dough is golden brown.

   25 min
6. 6

   Serving

   Serve hot with hot green peppers or pepperoni. A buttery version with fresh garlic can also be made after baking.

   2 min