Ingredients

Adjust Servings:

	4 cups All-purpose flour For the dough
	1 packet (7g) Instant yeast For the dough
	1 teaspoon Salt For the dough
	1 teaspoon Sugar For the dough
	1 1/2 cups Warm water For the dough
	2 tablespoons Olive oil For the dough
	500g (or any other fatty pork meat), thinly sliced Pork neck For the topping
	2, thinly sliced Onions For the topping
	2, thinly sliced Red bell peppers For the topping
	2-3, thinly sliced Tomatoes For the topping
	Salt and pepper, to taste For the topping
	(optional) Red pepper flakes For the topping
	Olive oil, for drizzling For the topping

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Pastrmajlija (Traditional Macedonian dish, similar to a pizza) – Recipe

Name: Pastrmajlija (Traditional Macedonian dish, similar to a pizza) – Recipe
Yield: 1
Cuisine: Macedonian
Ingredients: All-purpose flour: 4 cups; Instant yeast: 1 packet (7g); Salt: 1 teaspoon; Sugar: 1 teaspoon; Warm water: 1 1/2 cups; Olive oil: 2 tablespoons; Pork neck: 500g (or any other fatty pork meat), thinly sliced; Onions: 2, thinly sliced; Red bell peppers: 2, thinly sliced; Tomatoes: 2-3, thinly sliced; Salt and pepper, to taste; Red pepper flakes : (optional); Olive oil, for drizzling

Cuisine:

Macedonian

Serves 1
Medium

Ingredients

4 cups All-purpose flour
For the dough
1 packet (7g) Instant yeast
For the dough
1 teaspoon Salt
For the dough
1 teaspoon Sugar
For the dough
1 1/2 cups Warm water
For the dough
2 tablespoons Olive oil
For the dough
500g (or any other fatty pork meat), thinly sliced Pork neck
For the topping
2, thinly sliced Onions
For the topping
2, thinly sliced Red bell peppers
For the topping
2-3, thinly sliced Tomatoes
For the topping
Salt and pepper, to taste
For the topping
(optional) Red pepper flakes
For the topping
Olive oil, for drizzling
For the topping

Directions

In a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Gradually add the warm water and olive oil, and mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes, or until it becomes smooth and elastic. Place the dough back into the bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Preheat your oven to 220°C (425°F).
While the dough is rising, prepare the topping. In a skillet, cook the sliced pork neck until it’s browned and cooked through. Remove the pork from the skillet and set it aside.
In the same skillet, sauté the onions and bell peppers until they are softened and slightly caramelized.
Dough Resting Time: (1 HOUR) Once the dough has risen, punch it down and divide it into smaller portions (depending on how big you want your Pastrmajlija to be). Roll out each portion into a thin round shape, similar to a pizza crust, on a floured surface.
Transfer the rolled-out dough to a baking sheet lined with parchment paper.
Arrange the cooked pork slices, sautéed onions, bell peppers, and sliced tomatoes on top of the dough. Season with salt, pepper, and red pepper flakes, if using. Drizzle olive oil over the toppings.
Bake the Pastrmajlija in the preheated oven for about 15-20 minutes, or until the crust is golden brown and crispy, and the toppings are cooked through.
Remove from the oven and let it cool slightly before slicing and serving.

Enjoy your homemade Pastrmajlija!