1 cup water, warm
½ tsp. Salt
1 cup flour, whole wheat
2 tbsps. Olive oil
1 package Dry yeast, quick active
1½ cups Flour, all-purpose
1 cup Onion, chopped
4 oz. Mushrooms, sliced, drained
2 Garlic cloves, chopped finely
¼ cup Parmesan cheese, grated
1 lb. Ground lamb, 80% lean
1 tsp. Italian seasoning
8 oz. Pizza sauce
2 cups Mozzarella cheese, shredded
Mix yeast with warm water. Combine with flours, oil (2 tbsps.), and salt by stir- ring and then beating vigorously for half a minute. Let the dough sit for 20 min- utes.
Preheat the oven at 350°F.
Prep 2 square skillets (8-inch) by greasing with oil before sprinkling with corn- meal.
Cut the rested dough in half; place each half inside each skillet. Set aside, cov- ered, for 30 to forty-5 minutes. Cook in the air fryer for 20 to 20-2 minutes.
Sauté the onion, beef, garlic, and Italian seasoning until the beef is completely cooked. Drain and set aside.
Cover the air-fried crusts with pizza sauce before topping with the beef mixture, cheeses, and mushrooms.
Return to the oven and cook it for 20 minutes.