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Uzbek style rice pizza
A hearty fusion of Uzbek plov and pizza with lamb and rice toppings

Uzbek plov style pizza with lamb & rice

Author: Flavelo
Recipes Main Courses Quick Meals
A bold experiment: Uzbekistan's national dish, plov (pilaf) meets pizza. Although putting rice on dough might seem odd (carbs on carbs), the texture of saffron rice and tender lamb makes for a surprisingly exciting topping. This is true 'comfort food', filling and spicy.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 950 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Pot for rice and meat
  • Baking tray
  • Chopping board

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Cook the rice in salted water with saffron until nice and yellow. Drain and let cool.

Tip: Saffron gives plov its distinctive colour and scent.
2 ✓

Cut the lamb into very small cubes and fry/braise with the onion, garlic and grated carrot in a pan until tender.

Tip: The meat must be completely tender; it won't soften further during pizza baking, only brown.
3 ✓

Preheat the oven to 220°C.

Tip: Hot oven for crisp dough.
4 ✓

Brush the dough thinly with oil (or meat juices). Distribute the cooked rice and meat ragout over it.

Tip: Don't pile it too thick or the dough won't cook through.
5 ✓

Bake for 12-15 minutes until the edge of the dough browns.

Tip: The top of the rice will get a little crisp (like tahdig in Persian cuisine).
6 ✓

Sprinkle with fresh coriander when serving.

Tip: The green herb lightens the heavy dish.

Recipe FAQ

What do I do with leftover plov?
This recipe was invented for leftover saving! If you have ready-made plov, use that and save 30 minutes.
Won't the rice be too dry?
The fat from the lamb and a little olive oil protects it from drying out in the oven.

Ingredients

  • 1 pc Pizza dough
  • 80 g Rice (raw)
  • 200 g Lamb leg (raw, diced)
  • 100 g Carrot
  • 1 pc Onion
  • 2 cloves Garlic
  • 1 pinch Saffron or turmeric
  • 20 ml Olive oil
  • 10 g Fresh coriander
  • 1 pinch Salt, pepper