Sandwich Pizza – Feemu Fii Ak Feneen

Meat: 500 g of minced chicken breast or beef (cut into thin strips or pieces).
Vegetables: 1 onion (minced), 1 green pepper (minced), 2 cloves of garlic (chopped).
Marinade/Seasoning: 1 tbsp. tablespoon of mustard, the juice of half a lemon, salt, black pepper and “Nokoss” (garlic-onion-pepper paste).
Pizza Elements: Tomato sauce (homemade or store-bought), grated mozzarella and a few olives.

Dissolve it yeast and the sugar in thelukewarm water. Let sit for 5 to 10 minutes until the mixture foams.
In a large bowl, mix the flour and the salt. Form a well and pour in the yeast mixture and theolive oil.
Knead for about 10 minutes until the dough is elastic and smooth.
Cover and let rise in a warm place for 1 h à 1 h 30 (it should double in volume).

Bring them back onions, the peppers and thegarlic in a pan with a little oil.
Add the chicken or the beef seasoned. Cook until the meat is browned and the vegetables are tender. Set aside and let cool slightly.

Punch down the dough and divide it into 4 equal balls.
On a floured work surface, roll out each ball into a flat circle (like a medium pizza).
The assembly: Spread a thin layer of tomato sauce on one half of the circle. Add a handful of cheese, then a generous portion of meat mixture. Top with a little more cheese.
Folding: Fold the other half of the dough over the filling to form a half-moon. Pinch the edges firmly (or use a fork) to seal everything like a large slipper.

Place the “sandwiches” on a baking sheet lined with parchment paper.
Brush the top with a little milk or egg wash for a golden finish.
Bake in a preheated oven at 200 °C during 15 to 20 minutes, until the crust is golden brown.

Closing: Make sure the edges are sealed very well, otherwise the cheese will escape as it melts!
Variants: You can add fries inside the sandwich before closing it for an authentic Senegalese “street food” experience