Recipe
The Lega pizza with goat meat and red onion
On the café menu this pizza is simply called Lega. The meat is goat, and you choose whether the cheese is goat or cow. Stavsfjell is our goat's cheese and Heimros is made with cow's milk from Vehus. In the café we bake it in the stone oven, but it works well in an ordinary oven too.
- Serves
- 2 pizzas
- Time
- 25 minutes
Ingredients
- 2 Lega pizza bases
- 200 g minced goat meat
- 1.5 dl tomato sauce
- 150 g Stavsfjell or Heimros, grated
- 1 red onion, thinly sliced
- 6 cherry tomatoes, halved
- Salt and pepper
Method
- Heat the oven to 200 °C.
- Brown the mince in a pan and season with salt and pepper.
- Hold the bases under running water and wet both sides. Shake off the water and put them on a tray lined with baking paper.
- Spread over the tomato sauce and scatter over the cheese. Top with the meat, red onion and tomatoes.
- Bake the pizzas for 8 to 10 minutes, until the cheese has melted and the edge is golden.
Tip
If you cannot get hold of goat meat, minced lamb works too.
Lega products in this recipe
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