Pastrmajlija – Macedonian Pizza

In a large bowl, combine the flour, salt, and yeast, and stir well to combine. Stir in 1/2 cup of lukewarm water; mix until all of the flour is absorbed. You may need a little bit more or less liquid to moisten the entire mixture.

Turn the dough out onto a lightly floured surface and knead briefly, shaping the dough into a ball.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a towel and let rise in a warm place for about 30 minutes.

Preheat oven at 425F.

Take the dough and knead it again, briefly, on a lightly floured surface. Roll the dough into an oval shape, about 1/4 inch thick, spread 2 tablespoons of all-vegetable shortening all over the dough, and then place it on a baking sheet.

Cut the pork into cubes. Season the pork with cayenne pepper, black pepper and salt to taste. Press the meat into the center of the dough, leaving a 2-inch border.
Put dabs of the remaining all-vegetable shortening on top of the meat.

Fold the edges of the crust over to make a border, with the fold touching, but not covering the meat.

Bake for 12 to 15 minutes, or until meat is done.

In the meantime, break the egg into a small bowl and whisk it. Continue to whisk the egg until it is smooth and no strings cling to the fork.

At the 12-15 minute mark, take out the pizza and brush the tops of the crust with the egg. Pour the rest of the egg on top of the meat, evenly across the top.

Put the pizza back into the oven for another 5 to 7 minutes, or until the egg is cooked.

Let pizza cool on a wire rack.

Serve with a shot of Rakija (rah-key-yah), which is Macedonian Moonshine, and hot peppers.

Na Zdravje!