Macedonian pizza with pork meat – Pastrmajlija

Pastrmajlija is traditional Macedonian dish, made with simple flour dough topped with pork meat marinated in ground red paprika.The name comes from the word pastrma, that means salted and dried meat.There are several versions depending on the region where it is being prepared, and my favorite version is with pork meat.
Once you make it you will never stop coming back to this unforgettable taste of Macedonian kitchen.

Macedonian Pizza- Pastrmajlija

Macedonian Pizza- Pastrmajlija

Macedonian Pie -Pastrmajlija

Print Recipe

Macedonian pizza with pork meat - Pastrmajlija

Cuisine

Macedonian

Prep Time

1 hour

Cook Time

20 minutes

Servings

4 people

Ingredients

Dough

• 600 grams flour
• 350 ml warm water
• 10 grams dry yeast
• 1/2 teaspoon baking powder
• 1 teaspoon sugar
• 1 1/2 teaspoon salt
• 3 tablespoons olive oil

Meat

• 800 grams pork shoulder
• 1 tablespoon ground red paprika
• 2 teaspoon salt
• 1 teaspoon olive oil

Cuisine Macedonian Prep Time 1 hour Cook Time 20 minutes Servings 4 people Ingredients Dough 600 grams flour 350 ml warm water 10 grams dry yeast 1/2 teaspoon baking powder 1 teaspoon sugar 1 1/2 teaspoon salt 3 tablespoons olive oil Meat 800 grams pork shoulder 1 tablespoon ground red paprika 2 teaspoon salt 1 teaspoon olive oil

Instructions

1. First, cut the meat in about 2-inch pieces, place in a bowl, add in the ground paprika, salt, and the oil, cover with plastic wrap and refrigerate before use( For at least one hour).Preferably overnight.
2. Next, in a glass add the water with the yeast and the sugar Let the yeast to activate for about 5 minutes
3. To prepare the dough in a large bowl add the flour, salt, baking powder, olive oil, and the yeast water. Knead the dough for about 10 minutes. Cover with a towel and let it rise for about half an hour.
4. After half an hour, knead the dough again for 3 minutes. Leave it to rise again, this time for 15-20 minutes.
5. Finally, knead the dough again, cut into 4 equal pieces to make 4 portion pizzas or cut into 2 equal pieces for medium size pizzas. Place one piece into baking sheet previously covered with baking paper and form it into an oval shape.Press in the meat into the crust.
6. Bake in preheated oven to 220°C or 400°F for 20 minutes. Serve with fresh or pickled yellow chili peppers.

Recipe Notes

• I like to top the pita with mozzarella 5 minutes before taking off the oven, but you can simply omit the cheese.
• The rising time may vary depending on the season or the warmth of your home.If its summer it will rise more quickly and in winter the dough will need more time.(The first rise for an hour, then cut the rising time by half for the next.)
• For 4 pizzas, make each piece about 1 cm thick and 30 cm long.