Zanzibar Stuffed Pan-Fried Pizza

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Zanzibar's beloved street snack is not pizza in the Italian sense but a thin stuffed flatbread fried on a hot griddle until crisp. Vendors in Stone Town fold the dough around a savory filling of spiced minced meat, vegetables, egg, and cheese, then press it flat and sear it in oil until golden.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 4 gSugar
• 26 gProtein
• 720 mgSodium
• 380 mgPotassium
• 140 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (320 g) all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1 teaspoon fine salt
• 3/4 cup (180 ml) warm water
• 2 tablespoons vegetable oil, plus more for frying

For the filling

• 300 g (10 oz) lean ground beef
• 1 small yellow onion, finely diced
• 1 small tomato, finely diced
• 1/2 green bell pepper, finely diced
• 1 large egg, lightly beaten
• 1/2 cup (60 g) grated cheddar or mozzarella cheese
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 small green chili, minced
• Salt and black pepper, to taste

Directions

1. Whisk the flour, yeast, sugar, and salt in a mixing bowl. Add the warm water and oil and stir until a shaggy dough forms, then knead on a lightly floured surface for 6 to 8 minutes until smooth and elastic. Cover and let rest for 30 minutes.
2. Meanwhile, heat a small skillet over medium heat with a teaspoon of oil. Add the onion, tomato, and bell pepper and cook for 4 minutes until softened. Stir in the ground beef, cumin, turmeric, chili, salt, and pepper and cook for 6 to 8 minutes until the meat is browned and any liquid has evaporated. Transfer to a bowl and let cool slightly, then mix in the beaten egg and grated cheese.
3. Divide the rested dough into 4 equal balls. On a lightly floured surface, roll each ball into a thin round about 8 inches (20 cm) in diameter.
4. Spoon a quarter of the filling onto the center of each round, spreading it in a thin layer but leaving a 1-inch border. Fold the dough over the filling to make a half-moon, press the edges firmly to seal, then flatten gently with your palm to about 1/2 inch thick.
5. Heat a large nonstick skillet or flat griddle over medium heat and brush with a thin layer of oil. Cook each stuffed flatbread for 2 to 3 minutes per side until deeply golden and crisp, pressing lightly with a spatula to encourage even browning.
6. Repeat with the remaining flatbreads, adding a little oil to the pan as needed. Cut each into wedges and serve immediately with kachumbari-style tomato-onion salsa or a squeeze of lime.

Cook’s Notes

• For an authentic Stone Town experience, use very finely minced beef so the filling spreads evenly without tearing the thin dough.
• Keep the rolled dough covered with a damp towel while you portion the filling to prevent it from drying out and cracking when folded.
• A well-seasoned cast-iron griddle gives the best crisp, lacy edges typical of street-vendor Zanzibar pizza.
• Swap the beef for shredded cooked octopus or tuna for the coastal seafood variation popular in Forodhani Gardens.
• Serve with a simple salad of diced tomato, red onion, cilantro, and a splash of lime juice to balance the richness.

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