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Pizza Algerienne served
North African spices meet Italian tradition in this hearty meat pizza.

Pizza Algerienne

Author: Flavelo
Recipes Main Courses
Pizza Algerienne is the meeting of North Africa and Italy on a plate. On the southern shores of the Mediterranean, pizza is livened up with richly spiced minced meat, coriander, and cumin. This dish is fiery, fragrant, and filling, a perfect example of how a global dish becomes local through local spices. The paprika-meat ragu is reminiscent of lahmacun, but here cheese and tomato sauce give it an Italian character.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 4 servings
🔥 Calories 510 kcal
🌍 Cuisine African

Ingredients

Equipment Needed

  • Frying pan for the ragu
  • Proving bowl
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Knead a dough from the flour, water, yeast, and salt. Leave to prove in a warm place for 60 minutes.

Tip: The secret to good dough is patience: let the gluten framework strengthen so it holds the gas bubbles.
2 ✓

Meanwhile, prepare the ragu: fry the meat in the oil, add the spices. It is important that it doesn't remain raw, but don't let it dry out completely.

Tip: Add the spices (cumin, coriander) to the fat when frying, so the flavour compounds (fat-soluble aromas) dissolve out of them.
3 ✓

Preheat the oven to 220°C. Roll out the dough, spread with tomato sauce.

Tip: Don't soak the dough with too much sauce, because the meat ragu also has juices.
4 ✓

Sprinkle with the cheese, then the spiced meat, the onion rings, and pepper strips.

Tip: The cheese should go under the meat, so it acts as "glue" holding the topping, and protects the dough from soaking.
5 ✓

Bake for 12-15 minutes. Sprinkle with fresh herbs when serving.

Tip: Fresh herbs (parsley or coriander) provide a cooling contrast to the spicy meat.

Recipe FAQ

Can I use lamb?
Yes, indeed! The distinctive taste of lamb fits the original flavour profile best.
How hot should it be?
It's a matter of taste, but harissa (North African chilli paste) goes brilliantly with it if you like fire.

Ingredients

  • 300 g Wheat flour
  • 200 ml Water
  • 10 g Fresh yeast
  • 5 g Salt
  • 150 ml Tomato sauce
  • 200 g Minced meat (beef or lamb)
  • 100 g Bell pepper (cut into strips)
  • 150 g Mozzarella cheese
  • 1 pc Red onion
  • 10 g Fresh parsley (or coriander)
  • 5 g Spice mix (ground cumin, coriander, paprika)
  • 20 ml Olive oil