Пастрмајлија – Macedonian Pizza

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Пастрмајлија – Pastrmajlija (Puss-ter-my-lee-yah)

Before I knew of Supreme Pizza, or even Pizza Hut, I only knew of Pastrmajlija. Growing up we thought Pastrmajlija was what dreams were made of. Because we were only allowed to have it maybe 3 or 4 times a year, I remember how excited we would get when my parents would say that we were going out for some Pastrmajlija – it was always an occasion that would stick with us forever.

When we came to the States and found out that Pizza Hut didn’t make Pastrmajlija, my sister and I were devastated! Smile

Looking back now, it sounds funny because why would Pizza Hut make Pastrmajlija, however, back then it was heart breaking.

But this amazing treat definitely continued to live in our minds and in our kitchen.


Typical of Macedonian cuisine, Pastrmajlija is an oval, or rectangular shaped pizza dough dressed with meat in the center and topped with an egg wash, or fried eggs. The term Pastrmajlija comes from the word pastrma, meaning salted and dried/smoked meat. The traditional way of making this is with cured meat, but for the sake of simplicity, I chopped up a pork chop.

If you’re out of dried meat, the alternative for this pizza is always pork.

For those that cure their own meat, give it a go with this pizza recipe – delicious would be an understatement.

Pastrmajlija – Macedonian Pizza

You will need:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon instant yeast
  • 1/2 cup lukewarm water
  • 1 teaspoon olive oil
  • 4 tablespoons All-Vegetable Shortening, divided
  • 1 cup center-cut pork chops, cut in cubes
  • 2 teaspoons cayenne pepper
  • salt and black pepper to taste
  • 1 whole egg


  • In a large bowl, combine the flour, salt, yeast, and stir well to combine.
  • Stir in 1/2 cup of lukewarm water; mix until all of the flour is absorbed. You may need a little bit more or less liquid to moisten the entire mixture.
  • Turn the dough out onto a lightly floured surface and knead briefly, shaping the dough into a ball.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
  • Cover with a towel and let rise in a warm place for about 30 minutes.
  • Preheat oven at 425.
  • Take the dough and knead it again, briefly, on a lightly floured surface.
  • 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.

pizza dough

  • Get the pork and cut it into cubes.
  • Season the pork with cayenne pepper, black pepper and salt to taste.
  • Press the meat into the center of the dough, leaving 2-inch border.
  • Put dabs of the rest of the all-vegetable shortening on top of the meat.


  • Fold border, with the fold touching, but not covering the meat.
  • Bake for 12 to 15 minutes, or until meat is done.
  • In the meantime, break the egg into a small bowl and whisk it. Continue to whisk the egg until it is smooth and no strings cling to the fork.
  • Take out the pizza and brush the tops of the crust with the egg. Pour the rest of the egg on top of the meat, evenly across.
  • Put the pizza back into the oven for another 5 to 7 minutes, or until the egg is cooked.
  • Let pizza cool on a wire rack.


  • Serve with a shot of Rakija (rah-key-yah), which is Macedonian Moonshine, and hot peppers.

Na Zdravje!

43 Responses
  1. Lisa

    Zdravo, Kate! I found your blog when I googled “red cabbage slaw” and I was so surprised and excited to find that you’re Macedonian. 🙂 I’m American but we lived in Macedonia for 4 years and have many fond memories. For a while we lived above a bakery and enjoyed the most wonderful pastrmajlija hot from the oven. My daughter especially loved it. So tonight I made your recipe and my daughter was so happy. It was delicious! Fala mnogu i Bozhi blagoslov. 🙂

  2. Ana

    Well done for taking the time to share the recipe. Original or not the best or worst from whatever region people get over it. This recepi is simply delicious and easy to make, you need basik dough kneading skills. I only started cooking at age of 30 and I am loving any new recepi especialy if it comes from the neck of my woods. Jamie Oliver eat your heart 🙂

  3. Jorgovan

    Oh I am so glad I found your page Kate, it’s been a long time I had some recipes from back home (Yugoslavia) :), thank you so much!

    1. Katerina Petrovska

      HI! I’m glad you found me, too!!! Look around…. you may find more recipes that will remind you of back home. 🙂

  4. Sortachef

    Don’t know how I missed this one, Kate. I love these simple takes on pizza – not so different really from middle eastern flatbreads like Lamajune. Thanks for a great childhood memory!

  5. Ema

    In Macedonia there is few kinds of “pastrmajlija”. This with eggs is from Veles (central Macedonia) region.

    Regards from one Macedonian 🙂

  6. Mina @ Angellove's Cooking

    WOW!!! This recipe is amazing!! I have a colleague who is Macedonian, married over here, but she has never mentioned of such a delish :)… I definitely place this on the top of my “to do” list!!!

  7. The Mom Chef ~ Taking on Magazines One Recipe at a Time

    I’ve never heard anything about this dish but know that I would love it. Thank you for sharing your childhood memory with us. What cured meat would you say is best to make with this if I used it?

    1. Kate@Diethood

      In my honest opinion, I think this really tastes best with smoked pork shoulder, or even bacon, but the thick cut.

  8. Firefly

    Oh I didn’t have this in a long time 🙂 it looks beautiful and yummy! I could taste it trough the computer LOL Must make soon 😀

  9. Lin Ann

    Thanks for sharing this wonderful recipe! I love learning about different foods like this and you made it look so good I wish I could cut off a piece right now for lunch.

  10. Sandra

    Pizza and moonshine sounds like a party to me! I really like the idea of pork with this. Simple, filling and delicious. This looks great Kate!

  11. Becky

    Your pizza story is so sweet! What you didn’t know then, was that your Pastrmajlija was so much better than Pizza Hut! Thanks for sharing.

    Also, Thank you for signing up to bake for the Online Bake Sale, Monday May 2nd, to benefit the American Cancer Society. It means so much to me!

  12. 5 Star Foodie

    Wonderful to learn about this special Macedonian pizza – it sounds incredible! I love the cayenne pepper in the dough.

  13. Lisa {AuthenticSuburbanGourmet}

    What a unique pizza! I am sure that even if Pizza Hut made this, that yours would completely outshine theirs! Love the porkchop on the pizza. Have a great week.

  14. Imwaytoobusy

    Oh, WOW. That is a serious pizza! I would much rather say I am headed out for Pastrmajlija any day 😉 I just love your stories!

  15. Kristi Rimkus

    I love learning the history of recipes like this! My husband would be in heaven if I served him your pizza.


  16. Claudie

    I love it! I miss many foods from back home too… and while I can’t think of any such unique pizza there, I still feel even the 4-cheese ones were better than the ones I get now… nothing compares to real _home_ food 🙂

  17. Elyse

    This looks so awesome and very different! I’ve never heard of this but it looks so yummy I can see why you were sad when you first came here and couldn’t buy it!

  18. Mary

    I really want to try this. I love new tastes, techniques and flavors and your pizza looks wonderful. I hope you have a great day. Blessings…Mary

  19. spcookiequeen

    So glad you included how to say it, I would of butchered it. This is my kind of pizza, I don’t like tomato sauce on mine. I won’t to cure my own meats eventually, just to see the difference. I’d use the pork chop method you suggested, sounds easier. Hope you are having a great weekend.

  20. Parsley Sage

    Yuuuuuum! This just made me think about some lovely local spicy sausage I have in the freezer…I think its just BEGGING to be pastrmajlijaized 🙂

  21. Katrina @ In Katrina's Kitchen

    How heartbreaking that Pizza Hut didn’t serve this!! Well – I would buy it for sure! Yum!

  22. fooddreamer

    This looks great, Kate. So sweet how much you and your sister loved this (and how sad you were that Pizza Hut didn’t sell it!). Sounds to me like the word pastrami also comes from the root word for the smoked meat you mentioned.

  23. Kankana

    This looks so tasty! I have yeast at home, even have a recipe in mind but somehow not able to build the motivation or guts to make a pizza at home !

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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