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Argentina and pizza may seem odd bedfellows, but I’ve taken the flavours of this colourful South American nation and wrapped them up in a pizza that you’re going to love. The mince topping is best made a day ahead to let the flavours develop – trust me, it makes all the difference.
Argentinian Mince Topping
canola oil (for cooking)
1 onion, thinly sliced
1 small capsicum, thinly sliced
salt and pepper
500 grams minced beef
1 teaspoon chilli flakes
1 tablespoon ground cumin
1½ tablespoons sweet paprika
1½ tablespoons ground cinnamon
3 spring onions, finely chopped (green parts only)
salt and pepper
2 x 30cm pizza bases or freshly made dough balls rolled out to 30cm in diameter
8 tablespoons tomato passata
125 grams grated mozzarella
small handful Italian flat-leaf parsley, chopped
2 small red chillis, thinly sliced
juice of 1 lime (optional)
Prep time: 10 minutes
Cooking time: 40 minutes
Mince topping: Heat a tablespoon of canola oil in a large saucepan over a low heat and cook the onion and capsicum for 10 minutes until softened. Season, then remove from the saucepan and set aside.
Increase the heat to high and add another tablespoon of canola oil to the same pan. Brown the meat then reduce the heat to low and return the onions and capsicum to the pan. Cook for 5 minutes, stirring, then add the chilli flakes, cumin, paprika and cinnamon. Mix through and cook for a further 10 minutes. If using straight away, mix the chopped spring onion through the mince at this point. However, I’d highly recommend making the mince mixture a day ahead to let the flavours intensify. (You can even freeze it and defrost it for pizza night.) If you do leave the mince overnight or freeze it, then add the spring onions just before assembling the pizzas.
To assemble: Preheat your oven and pizza stone (if you have one) to 250°C fan bake.
Place your bases on a tray lined with baking paper. Place four tablespoons of tomato passata in the centre of each pizza base and spread all over to cover. Sprinkle a small handful of grated mozzarella over each one, then spread over half the mince mixture. Sprinkle over more mozzarella. Slide the first pizza onto the pizza stone (or use the lined tray) and bake for 8-10 minutes until the base is golden and puffed and the cheese is bubbling.
Garnish with the chopped parsley, sliced chilli, a drizzle of olive oil and a squeeze of lime juice.