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Uzbek style rice pizza
Plov inspired rice pizza with lamb

Uzbek Plov Pizza (Lamb & Rice)

Author: Flavelo
Recipes Main Courses Quick Meals
A bold experiment: Uzbekistan's national dish, plov (pilaf) meets pizza. Though putting rice on dough might seem odd (carb on carb), the saffron-infused, fatty rice and tender lamb texture make a surprisingly exciting topping. This is true 'comfort food', filling and spicy.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 950 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Pot for rice and meat
  • Baking sheet
  • Cutting board

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Cook rice in salted water with saffron to get nice yellow color. Drain and cool.

Tip: Saffron gives plov its characteristic color and scent.
2 ✓

Cut lamb into tiny cubes, and sauté/braise with onion, garlic, grated carrot until tender.

Tip: Meat must be fully tender, it won't soften more during pizza baking, just brown.
3 ✓

Preheat the oven to 425°F.

Tip: Hot oven for crispy dough.
4 ✓

Brush dough thinly with oil (or meat juices). Distribute cooked rice and meat ragout on top.

Tip: Don't pile too thick, or dough won't bake through.
5 ✓

Bake for 12-15 minutes until dough edge browns.

Tip: Rice top will get slightly crispy (like tahdig in Persian cuisine).
6 ✓

Sprinkle with fresh cilantro when serving.

Tip: Green herb lightens heavy dish.

Recipe FAQ

What to do with leftover plov?
This recipe was designed for leftovers! If you have ready plov, use that and save 30 mins.
Won't rice be too dry?
Lamb fat and a little olive oil protect it from drying out in the oven.

Ingredients

  • 1 ball Pizza Dough
  • 1/3 cup Rice (uncooked)
  • 7 oz Lamb Leg (raw, cubed)
  • 3.5 oz Carrot
  • 1 whole Onion
  • 2 cloves Garlic
  • 1 pinch Saffron or Turmeric
  • 1 tbsp Olive Oil
  • 1 handful Fresh Cilantro
  • 1 pinch Salt & Pepper