The Best Macedonian Pizza (Pastrmajlija)
In the world of global cuisine, some dishes truly embody a region’s culinary essence. The Best Macedonian Pizza (Pastrmajlija), is one such gem from the heart of the Balkans. Often called “Macedonian Pizza,” this traditional dish features a golden crust topped with succulent, spiced meat. Each bite takes you straight to Macedonia’s vibrant markets and quaint villages, where Pastrmajlija is celebrated as a beloved part of family gatherings and festive occasions. Discover the rich flavors of Pastrmajlija and why it stands out as a timeless symbol of Macedonian cuisine.
WHAT IS Macedonian Pizza (Pastrmajlija)?
Pastrmajlija, often called “Macedonian Pizza,” is a cherished dish from Macedonia. This Balkan specialty features a thin, oval dough base topped with marinated meat, usually pork or lamb. The meat and dough are baked together, creating a crisp edge and tender center with a savory blend of spices like red pepper flakes and paprika. Garnished with fresh herbs, Pastrmajlija is a flavorful and aromatic dish enjoyed during family gatherings and special occasions, reflecting Macedonia’s rich culinary heritage.
INGREDIENTS YOU’LL NEED:
- Active Yeast: It’s responsible for the rising of the dough, creating a light and airy texture.
- Flour: Flour is the primary dry ingredient in pizza dough. It provides structure and texture to the dough. High-gluten flours, like bread flour, are often preferred for pizza dough as they contain more protein, resulting in a chewier crust.
- Water: Warm water activates the yeast and helps it to multiply and ferment the dough. It also hydrates the flour, allowing it to form gluten, which contributes to the dough’s elasticity.
- Sugar or Honey: Sugar or honey provides a food source for the yeast. It aids in the fermentation process, giving the dough a slightly sweet flavor. Additionally, it helps to brown the crust during baking.
- Salt: Salt adds flavor to the dough and controls the fermentation process. It also strengthens the gluten structure, contributing to the dough’s texture.
- Olive Oil: Olive oil enriches the dough, adding moisture and flavor. It also helps in creating a crisp and golden crust, and it can contribute to a slightly tender crumb.
- Vinegar: Vinegar provides a slight tanginess to the dough and can also help in dough conditioning, creating a more extensible and workable dough.
TOPPINGS:
- Infused Butter and Garlic: The marriage of melted butter and garlic elevates the flavor profile of Macedonian Pizza, or Pastrmajlija, to new heights. As the butter and garlic are gently heated, the crushed garlic-infused butter melds into an aromatic kick.
- Pork Tenderloin Seasoned with Paprika and Garlic Powder: The pork tenderloin is first adorned with a generous rub of paprika and garlic powder. This flavorful blend creates a symphony of taste that marries beautifully with the other components of the Macedonian Pizza.
- Eggs: In Macedonian Pizza, eggs are typically cracked onto the pizza just before baking. They contribute a unique and creamy texture to the toppings, creating a custard-like layer as they cook.
- Fresh Parsley
- Red Pepper Flakes
- Crispy Bacon Crumbles (Optional)
- Parmesan Cheese (Optional)
- Mozzarella Cheese (Optional)
HOW TO MAKE MACEDONIAN PIZZA?
Time needed: 1 hour and 45 minutes
- Prepare the Dough:
In a large bowl or stand mixer combine 1 1/2 cups of the warm water with the sugar and yeast. Stir to combine and set aside for 5 minutes. Add the olive oil and vinegar.
To another large bowl or large standing mixer add the 3 cups of flour and the 1 1/2 tsp of salt. Add the yeast mixture to the flour mixture and combine.
- Allow the Dough to Rise:
The dough should be soft but not stick to your fingers to the touch. If the dough is too sticky to handle add the remaining cup of flour a little at a time until the dough reaches the correct consistency. Cover with a clean towel and place in a warm location for one hour to rise. - Form the Pizza Dough:
Preheat oven to 475 degrees F.
With a pizza stone inside or an upside-down cookie sheet inside. Divide the dough in half this recipe makes two round pizzas. Place a large piece of parchment paper on your counter and use your hands to spread the dough into a rectangle or circle about ⅓ inch thick. - Brush on Buttery Garlic:
Add the minced garlic to the melted butter and brush the mixture evenly over the dough all the way to the edges. Don’t skip this step! - Fry the Pork Cubes:
Slice the pork tenderloin into 1/2″ cubes. Place in a large bowl. Sprinkle paprika, garlic powder, salt, pepper, and mix. Pour oil over the seasoned pork and let marinate for at least one hour. Then you will want to precook the seasoned pork because the Macedonian pizza bakes in just 8-10 minutes and there is no way the pork will be cooked through in that short time. - Top the Pizza:
Top with optional parmesan and mozzarella cheese and with your favorite toppings.
Versions of Pastrmajlija vary from city to city across Macedonia and each restaurant offers its creative spin on the recipe. Pastrmajlija may have a beaten egg or a whole cracked egg on top.
However, there can also be melty cheeses, mushrooms, or red peppers as toppings. Therefore you be creative and top with whatever you like. - Bake:
Transfer the dough (on the parchment paper) onto the hot pizza stone in the oven. Bake for 8-10 minutes or until golden and bubbly. - Serve and Enjoy:
Serve with your favorite dipping sauces like marinara or ranch. It is always served with a side of hot green finger peppers for a spicy kick.
WHAT DO YOU SERVE WITH MACEDONIAN PIZZA?
Macedonian pizza, also known as Pastrmajlija, is a delicious dish on its own, but it can also be complemented with various side dishes to create a well-rounded meal. Here are some popular options to serve alongside Macedonian pizza:
- Fresh Salad: A crisp, colorful salad with ingredients like lettuce, tomatoes, cucumbers, and bell peppers can provide a refreshing contrast to the rich flavors of the pizza.
- Ajvar: This is a traditional Macedonian condiment made from roasted red peppers and eggplant. It has a smoky, tangy flavor that pairs wonderfully with Pastrmajlija.
- Kiselo Mleko (Yogurt): A simple bowl of yogurt, either plain or with a touch of salt, can provide a creamy and cooling element to balance the flavors.
- Olives and Pickles: A selection of olives and pickles, like kalamata olives or pickled cucumbers, can add a tangy and briny note to the meal.
- Cabbage Salad: Macedonian-style cabbage salad often includes shredded cabbage, carrots, and sometimes onions, dressed with vinegar and oil. It offers a crunchy, tangy side dish.
- Grilled Vegetables: Charred and seasoned vegetables like zucchini, eggplant, and bell peppers can add a smoky depth of flavor to the meal.
- Rakija (Brandy): If you’re looking for a beverage to accompany the meal, rakija is a strong Macedonian fruit brandy that’s often enjoyed with savory dishes.
CAN I MAKE THIS DOUGH AHEAD?
Prepare the dough as far as the night before you want to bake Pastrmajlija, storing it in the refrigerator to rise. In the morning remove the dough from the refrigerator 3-4 hours prior to baking to allow the dough to warm up to room temperature. Then follow the directions as written to prepare the Pastrmajlija.
CAN I MAKE AHEAD AND FREEZE THE DOUGH?
Make the dough. Spray it with non-stick cooking spray and place it inside a zip-top freezer bag. Be sure to get as much air as possible out of the bag. Freeze homemade dough for 2-3 months. Allow the dough to thaw overnight in the refrigerator. The following day, remove the dough from the refrigerator 3-4 hours prior to baking to allow the dough to warm up to room temperature. Then follow the directions as written to prepare the Pastrmajlija.
HOW do store and reheat LEFTOVER pizza?
To store leftover pizza, place the slices in an airtight container or wrap them tightly in aluminum foil or plastic wrap before refrigerating. This helps prevent the pizza from drying out and keeps it fresh. Store it in the refrigerator for up to 4 days. When reheating, you have a few options: the oven is ideal for retaining the crispy crust—preheat to 375°F (190°C) and bake the slices for 10-15 minutes. For a quicker method, use a skillet over medium heat for 5-7 minutes with a lid to melt the cheese and crisp the bottom. Alternatively, you can use the microwave, but be aware it may result in a softer crust. Place a cup of water in the microwave with the pizza to keep the crust from becoming too chewy.
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The Best Macedonian Pizza “Pastrmajlija”
Equipment
- Pizza Stone
Ingredients
Ingredients to Make the Dough:
- 2 Tsp Dry Active Yeast
- 2 Tsp Sugar (honey)
- 1½ Cups Warm Water (110 degrees)
- 3-4 Cups Flour
- 1½ Tsp Kosher Salt
- 4 Tbsp Olive Oil
- 1 Tsp Vinegar
Ingredients for the Pizza Toppings:
- 1 Pound Pork Tenderloin (small cubes)
- 1 Tsp Paprika
- 1 Tsp Garlic Powder
- Salt and Pepper (to taste)
- 4 Eggs (cracked)
- Fresh Parsley (garnish)
- Red Pepper Flakes
- Mozzarella Cheese (optional)
- Parmesan Cheese (optional)
- Crispy Bacon Crumbles (optional)
Instructions
How to make Pizza Dough?
- In a large bowl or stand mixer combine 1 1/2 cups of the warm water with the sugar and yeast. Stir to combine and set aside for 5 minutes.
- Next, add the olive oil and vinegar.
- To another large bowl or large standing mixer add the 3 cups of flour and the 1 1/2 tsp of salt.
- Add the yeast mixture to the flour mixture and combine. The dough should be soft but not stick to your fingers to the touch. If the dough is too sticky to handle add the remaining cup of flour a little at a time until the dough reaches the correct consistency. Cover with a clean towel and place in a warm location for one hour to rise.
- Divide the dough in half this recipe makes two round pizzas. Place a large piece of parchment paper down and use your hands (or a rolling pin, but it’s easier with your hands) to spread the dough into an oval or circle about ⅓ inch thick.
Adding the Pizza Toppings and Baking:
- Cook the Pork. To make the pork for topping, heat some oil in a large skillet over medium-high heat. Season the cubed pork with salt, black pepper, paprika, and garlic powder. Carefully place the seasoned pork in the skillet and cook, stirring frequently, for about five minutes, until just browned.
- Preheat oven to 475 degrees F with a pizza stone inside or an upside-down cookie sheet.
- Top and Bake the Pizza. Dip a pastry brush into the melted butter and infused garlic, and brush all over the dough. Top with the optional mozzarella and parmesan cheese and scatter the cooked pork on top. Crack two eggs on each pizza and smear the yolk around with a fork to level it out for even baking. Bake for 10 minutes or until the crust is golden brown.
- Sprinkle with fresh parsley and red pepper flakes. Serve with hot finger peppers.
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