The Best Macedonian Pizza "Pastrmajlija"

5 from 1 vote

The Best Macedonian Pizza "Pastrmajlija"

One such culinary jewel is Pastrmajlija, a savory masterpiece that hails from the heart of the Balkans, specifically Macedonia. Often referred to as "Macedonian Pizza," this traditional delight showcases a symphony of flavors and textures that pays tribute to the rich tapestry of Macedonian gastronomy. Picture a golden crust cradling succulent pieces of meat, bathed in a fragrant blend of herbs and spices. As you take your first bite, you'll be transported to the picturesque villages and bustling markets of Macedonia, where this beloved dish is savored in moments of celebration and cherished family gatherings.

Prep Time1 15

Baking Time10

Total Time1 25

Course: Main Course

Cuisine: Balkan

Keyword: Macedonian Pizza, Pastrmajlija

Servings: people

Calories: 298kcal

Author: George - U Keep Cooking

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.

Nutrition