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Sarajevo Pizza Recipe (Sarajevska Pica)

  • Author: Balkan Lunch Box
  • Prep Time: 35 mins
  • Cook Time: 12 mins
  • Total Time: 47 mins
  • Yield: 4 1x
  • Category: Main Course


  • 1 tablespoon dry yeast
  • 1 tablespoon sugar
  • 2 cups white flour
  • 2/3 cup warm water
  • 23 tablespoons olive oil
  • 67 tablespoons ketchup
  • 45 portabello mushrooms (larger)
  • 4 ounces suho meso (or turkey or ham, grated)
  • 56 slices edam cheese (or gouda)
  • 3.5 ounces kajmak (or sour cream)
  • 1/3 teaspoon oregano
  • 1012 olives


  1. Mix yeast with sugar and a little bit of warm water and leave aside to rise for 10 minutes.
  2. Dust your hands with flour. Combine yeast mixture with flour in a larger bowl, add 2/3 cup of warm water, and start kneading the dough. Add water gradually as you are working the dough. You may find you need a little bit more or a little bit less. You want to make the dough that’s elastic, and easy to stretch. Once the dough ball is made, leave to rise in a warm place for 30 minutes.
  3. Heat oven to 480-500F. Prep your toppings by slicing up the meat and mushrooms thinly. Grate the cheese, or if unable to, tear each slice up into a few pieces.
  4. Take the dough out of a bowl and place on a dusted working space. Roll it out until it’s about 14-15 inches in diameter. Transfer onto a pizza stone or a round pan that’s been dusted with flour.
  5. Spread ketchup evenly over the pizza. Add cheese first and then the remaining toppings: meat, then mushrooms and finally kajmak. Finish with oregano.
  6. Bake 10-12 minutes. Take out and add olives. (Add more ketchup on top if you’d like.)

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