Macedonian Pizza | Pastrmajlija
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Traditional Pastrmajlija is made with pork smoked in a “pusnici” during the cool winter months. Since I lacked access to the traditional method, I used fresh pork. Seek out smoked meats, however, if you can!
Macedonian Pizza | Pastrmajlija
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Traditional Pastrmajlija is made with pork smoked in a “pusnici” during the cool winter months. Since I lacked access to the traditional method, I used fresh pork. Seek out smoked meats, however, if you can!
Ingredients
  • 1 recipe homemade pita dough
  • 1-1 1/2 large pork loin chops (boneless), butterfly makes your work easier
  • 2 Tbsp olive oil
  • salt
  • pepper
  • 2 eggs
Servings:
Units:
Instructions
  1. Prepare homemade pita dough.
  2. Cover with a moist cloth and let the dough rest in a warm, sunny spot until doubled in volume, about 1 1/2 – 2 hours.
  3. Place a pizza stone in the oven and preheat it to 400F. If you don’t have a pizza stone, just bake the pizza on a sheet pan (cooking times may vary, though).
  4. Divide dough into two pieces.
  5. Roll them into hearts, circles, whatever shape suits your fancy – dusting with flour to prevent sticking, if necessary. Press down with your hand to create a lip around the edge, so the egg doesn’t roll off later.
  6. Dice the pork chop.
  7. Toss the diced pork with olive oil, salt and pepper.
  8. Spread onto pizza.
  9. Brush crust with a glistening coat of olive oil.
  10. Bake for 16-20 minutes.
Recipe Notes

– the egg will be quite runny if cooked 10-12 minutes
– the egg will set completely if you add it at the beginning of baking