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1
In a large bowl, combine the flour, salt, and yeast, and stir well to combine.
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2
Stir in 1/2 cup of lukewarm water; mix until all of the flour is absorbed.
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3
You may need a little bit more or less liquid to moisten the entire mixture.
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4
Turn the dough out onto a lightly floured surface and knead briefly, shaping the dough into a ball.
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5
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
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6
Cover with a towel and let rise in a warm place for about 30 minutes.
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7
Preheat oven at 425F.
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8
Take the dough and knead it again, briefly, on a lightly floured surface.
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9
Roll the dough into an oval shape, about 1/4 inch thick, spread 2 tablespoons of all-vegetable shortening all over the dough, and then place it on a baking sheet.
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10
Cut the pork into cubes.
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11
Season the pork with cayenne pepper, black pepper and salt to taste.
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12
Press the meat into the center of the dough, leaving a 2-inch border.
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13
Put dabs of the remaining all-vegetable shortening on top of the meat.
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14
Fold the edges of the crust over to make a border, with the fold touching, but not covering the meat.
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15
Bake for 12 to 15 minutes, or until meat is done.
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16
In the meantime, break the egg into a small bowl and whisk it.
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17
Continue to whisk the egg until it is smooth and no strings cling to the fork.
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18
At the 12-15 minute mark, take out the pizza and brush the tops of the crust with the egg.
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19
Pour the rest of the egg on top of the meat, evenly across the top.
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20
Put the pizza back into the oven for another 5 to 7 minutes, or until the egg is cooked.
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21
Let pizza cool on a wire rack.
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22
Serve with a shot of Rakija (rah-key-yah), which is Macedonian Moonshine, and hot peppers.
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23
Na Zdravje!
