Ingredients
- 3 ½ dl plain white flour
- ¼ pack dry yeast
- 1 ½ dl lukewarm water
- 1 dl crème fraîche
- 1 clove garlic
- ½ tsp salt
- ¼ tsp black pepper
- ½ x red onion
- 100 g cheese
- ½ x pomegranate
- ¼ tsp salt
Method
- For this dinner we'll be using the leftover lamb meatballs from earlier in the weekly menu.
- Start by making the pizza dough: Combine flour, dry yeast, salt and lukewarm water in a bowl.
- Knead the dough for about 10 minutes and allow it to rise for about 45-60 minutes.
- Make the pizza sauce. Mince the garlic and add to a small bowl with the creme fraiche. Stir and season with salt and pepper. Store in the fridge.
- Slice the red onion and grate the cheese.
- Roll out the pizza dough on a baking tray lined with baking paper. Spread the creme fraiche sauce across the surface and top with grated cheese, lamb meatballs and red onion. Bake in the middle of the oven at 250 degrees for about 10 minutes.
- Extract the seeds from the pomegranate. Serve the pizza sprinkled with juicy pom seeds.
