Directions:
- In a small bowl, whisk the whole wheat flour with the all-purpose flour and salt. In a large bowl, combine the warm water and honey. Sprinkle the yeast over the water and let stand for about 5 minutes, until foamy. Stir in the olive oil and then the flour mixture. Gently knead the dough on a work surface until it forms a smooth, somewhat sticky ball. Lightly oil another bowl and add the dough. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
- In a skillet, heat the 1 tablespoon of olive oil. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the lamb and garlic and season with salt and pepper. Cook over moderately high heat, breaking up the meat with a wooden spoon, until the lamb is no longer pink, 3 minutes. Add the sun-dried tomatoes, red pepper paste and cumin and cook, stirring, for 1 minute. Remove from the heat and season with salt and pepper.
- Preheat the oven to 450°. Arrange oven racks on the top and bottom thirds of the oven. Preheat a large rimmed baking sheet in the oven for about 5 minutes.
- On a lightly floured work surface, punch down the dough and cut into 4 pieces. Roll each piece into a 6-inch round. Arrange the dough rounds on the preheated baking sheet, about 1 inch apart. Bake on the bottom shelf of the oven for 2 minutes. Spread the lamb topping over the dough, leaving a 1/2-inch border around the edges; brush the borders with olive oil. Crack an egg in the center of each pizza (if using) and bake on the top shelf of the oven for about 6 minutes, until the crust is crisp on the bottom, the egg white is firm and the yolk is runny. Scatter the parsley over the pizzas and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 731.42 Kcal (3062 kJ) | ||
| Calories from fat | 347.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.57g | 59% | |
|---|---|---|---|
| Cholesterol | 268.76mg | 90% | |
| Sodium | 553.14mg | 23% | |
| Potassium | 571.59mg | 12% | |
| Total Carbs | 60.48g | 20% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 33.76g | 68% | |
| Vitamin C | 11mg | 18% | |
| Iron | 6.5mg | 36% | |
| Calcium | 75mg | 7% | |
| Amount Per 100 g | |||
| Calories | 230.35 Kcal (964 kJ) | ||
| Calories from fat | 109.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.15g | 59% | |
|---|---|---|---|
| Cholesterol | 84.64mg | 90% | |
| Sodium | 174.2mg | 23% | |
| Potassium | 180.02mg | 12% | |
| Total Carbs | 19.05g | 20% | |
| Sugars | 1.38g | 18% | |
| Dietary Fiber | 1.12g | 14% | |
| Protein | 10.63g | 68% | |
| Vitamin C | 3.5mg | 18% | |
| Iron | 2.1mg | 36% | |
| Calcium | 23.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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