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Lamb, Olive and Haloumi Pizza

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1206.6286
Energy (kCal)6504.2541
Carbohydrates (g)1.79
Total fats (g)149.8821
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make Your Pizza Bases (premake and allow to rise before rolling out bases). Sift Flour into a bowl, adding yeast, sugar and a pinch of salt. Cobine warm water and oil and add to flour mixture. Preheat Oven to 220°C, and lightly grease two pizza trays. Allow dough to rise, cut in half then roll out dough to cover each pizza tray. (Extra dough can be frozen for later use for up to 6 months, thaw in fridge then bring to room temp before rolling out). | 2. Fry onion and garlic for 2 minutes, Add lamb mince, stirring to break up mince, for 6 minutes or until browned. Add 2 tablespoons lemon juice and oregano, and cook till juice is evaporated/absorbed. Allow to cool for 10 minutes. | 3. Top Pizzas with mince mixture spreading evenly over pizza bases, add haloumi and olives and Bake for 15 to 20 minutes or until bases are crisp and golden. Top with parsley and season with pepper. | 4. Serve with lemon wedges and tzatziki. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    brown onion 1 chopped - - - -
    garlic clove 2 crushed 5043.3333 0.0 1122.0 28.3333
    lamb 500 g ground 1335.0 0.0 84.4 107.95
    lemon 1 1.2808 0.4116 0.0486 0.0132
    oregano 2 teaspoons dried 5.3 1.3784 0.18 0.0856
    pizza dough 1 quantity related 5043.3333 0.0 1122.0 28.3333
    halloumi cheese 200 drained sliced 5043.3333 0.0 1122.0 28.3333
    kalamata olive 1/2 cup pitted 5043.3333 0.0 1122.0 28.3333
    flat leaf parsley 2 tablespoons chopped 5043.3333 0.0 1122.0 28.3333
    tzatziki - - - -
    lemon wedge 5043.3333 0.0 1122.0 28.3333

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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