Macedonian Fried Pork Pizza

5 from 9 votes
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This easy Macedonian Pizza recipe is a traditional favorite, made with tender chunks of pork, eggs, and delicious pizza dough. Served with hot peppers, it’s a festive and hearty meal that you’ll crave for forever and ever!

overhead shot of Pastrmajlija pizza topped with chunks of pork and fried eggs.


Traditional Macedonian Pizza with Pork and Scrambled Eggs (Pastrmajlija)

Пастрмајлија – Pastrmajlija ? Say it with me: 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! ? Like, what is this round thing with TOMATO sauce? AND melted cheese?! (HEAVEN!)

Looking back now, it sounds funny because why would Pizza Hut make Pastrmajlija? However, back then it was heartbreaking. But, this amazing treat definitely continued to live in our minds, and in our kitchen. I’m happy to share the recipe with you here, and bring this favorite to your kitchen, too!

close up shot of Pastramajlija pizza topped with chunks of pork and fried eggs.

What Is Pastrmajlija?

Typical of Macedonian cuisine, Pastrmajlija is an oval, or rectangular-shaped pizza dough dressed with meat in the center and topped with whisked eggs or whole fried eggs. The term Pastrmajlija comes from the word pastrma, meaning salted and dried/smoked meat.

What You’ll Need

The traditional way of making this pizza is with cured meat, but for the sake of simplicity, I chopped up a pork tenderloin. Don’t come at me traditionalists! ?

When you’re out of dried/cured meat, the alternative for this pizza is always pork. For those that cure their own meat, give it a go with this pizza – delicious would be an understatement.

  • Olive Oil: A little for sauteing the pork, and a little more for sprinkling.
  • Pork: For this version of Macedonian pizza, I used pork tenderloin, cut into bite-sized pieces. Pork chops would also be good to use.
  • Salt and Pepper
  • Spices: Paprika and cayenne pepper add flavor and a little heat. If you would like to omit the cayenne, that’s fine, too!
  • Garlic: I like to use fresh minced garlic, but in a pinch, garlic powder would do.
  • Pizza Dough: Store-bought pizza dough makes this recipe fast! If you prefer, try this easy recipe for homemade pizza dough.
  • Melted Butter: To brush the dough.
  • Eggs: You’ll need large, whole eggs, beaten well.
  • Parsley: Chopped fresh parsley is the perfect garnish.
  • Red Pepper Flakes: for garnish.
frying chunks of pork tenderloin in a black skillet.
fresh pizza dough shaped into an oval.

How to Make Pastrmajlija

There are two parts to making Macedonian pizza – making the pork, and then making the pizza itself with the pork as a topping. Here’s how you do it, step by step (don’t worry, it’s easy!).

  1. Prep the Oven and Baking Sheet. To begin, preheat your oven to 450˚F. That’s fairly hot, but it will ensure a good texture to the crust. Next, line a baking sheet with parchment, and set it aside for now.
  2. Cook the Pork. To make the pork for topping, heat some oil in a large skillet over medium-high heat. Season the cubed pork with salt, black pepper, paprika, and cayenne pepper. Carefully place the seasoned pork in the skillet and cook, stirring frequently, for about five minutes, until just browned.  Stir in the garlic and cook for 15 seconds, or just until fragrant. Take skillet off the heat, and set it aside while you get the pizza ready.
  3. Shape the Dough Base. The base of the pizza is usually a rectangle or an oval – you can make either one. I made an oval for this pizza. To make it, just roll out your dough on a lightly floured surface. Form it into an oval shape about 14 inches long. Then, roll up the edges all around, to form a “boat” with a border that’s about ¾-inch high. This border will keep the toppings in. Place the dough on the previously prepared baking sheet.
  4. Fill and Bake the Pizza. Dip a pastry brush into the whisked eggs, and brush the border of the dough. Set the remaining eggs aside. Brush the inside of the dough base with butter, and scatter the cooked pork on top. Sprinkle with olive oil, and bake for 10 minutes. Pour the remaining eggs over the pork, and bake another 5 to 7 minutes until the eggs are set and the crust is golden-brown.
  5. Enjoy! Remove the pizza from the oven, garnish with parsley and pepper flakes; serve.
overhead shot of an oval shaped pizza topped with chunks of pork and fried eggs.

My Top Tips for Perfect Macedonian Pizza

This is a simple, easy-to-make recipe, but I would like to share a couple of tips for making it the best it can be! Here are some helpful options for changing it up, while still keeping that classic taste.

  • Cured Meat Options: If you would like to use cured meat instead of pork tenderloin: I think this really tastes best with smoked pork shoulder, or even thick-cut bacon.
  • Homemade Dough: Store-bought pizza dough is handy, but you could definitely substitute your favorite homemade pizza dough recipe here. I’ve linked to one in the Ingredients section, but feel free to use what you like.
  • Pickled Peppers: Hot green finger peppers are often served with this pizza, but if you don’t have those, substitute another hot pickled pepper. Banana pepper rings are also a good option.

Yummy Side Dish Ideas

While this dish is really great as a stand-alone dinner or lunch, you may want some side dishes to add contrast to your menu. Here are a few ideas that are easy to make, and taste great with Macedonian pizza! Na Zdravje!

  • Chopped Salad: I think any kind of chopped veggie salad is great with pizza, so feel free to make your favorite. If you’d like an authentic Macedonian version, try this easy Shopska (Macedonian Chopped Salad) recipe. It’s tangy, creamy, and crunchy!
  • Roasted Red Peppers: Specifically, traditional Macedonian red pepper relish, Ajvar! This deeply flavorful condiment is amazing on everything from bread to meats, and it is wonderful with Macedonian pizza. If you don’t have Ajvar, you could add some roasted red peppers to the pizza as it finishes cooking, just for a little extra something.
  • Grilled Eggplants: So simple, and so satisfying! This was a recipe that my mom made all the time, and it’s good with everything. Grilled Eggplant with Garlic Vinaigrette is sure to become a favorite in your house, too!
overhead shot of an oval shaped pizza topped with chunks of pork and fried eggs.

Storing and Reheating

  • Refrigerate any leftover pastrmajlija, wrapped in plastic wrap, or placed in an airtight container. Properly stored, it will keep for up to 3 days. Make sure to refrigerate within 2 hours of making the pizza, to keep it as food-safe as possible.
  • To reheat, place the desired portion in the oven at 350°F until heated through. Don’t overdo it, or the pork may dry out. To keep things moist as the pizza reheats, you can add a small pan or ramekin of water to the oven as well, to create a little steam.

Can I Freeze This?

  • You can, although the textures may change somewhat after thawing and reheating.
  • To freeze, just cool the pizza, and then wrap it in a layer of plastic wrap followed by a layer of foil (or just pop it into a freezer bag). Try to keep out as much air as possible.
  • Freeze for 2 to 3 months, and thaw overnight before reheating.


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5 from 9 votes

Macedonian Pizza (Pastrmajlija)

Macedonian Pizza (Pastrmajlija) is a beloved traditional favorite, made with tender, savory pork, eggs, and pizza dough. A craveworthy and easy dinner option!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12


  • 2 tablespoons olive oil
  • ½ pound pork tenderloin,, cut into small bite-sized pieces
  • salt and fresh ground black pepper,, to taste
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper,, or to taste
  • 2 cloves garlic,, minced
  • 2 store-bought or homemade fresh pizza dough,, (about 16 ounces each)
  • 2 tablespoons melted butter
  • 1 egg,, whisked
  • 2 to 4 whole eggs
  • chopped fresh parsley,, for garnish
  • crushed red pepper flakes,, for garnish
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  • Preheat oven to 450˚F.
  • Line 2 baking sheets with parchment paper and set aside.
  • Heat the oil in a large skillet set over medium-high heat.
  • Season the pork pieces with salt, black pepper, paprika, and cayenne pepper.
  • Add the pork pieces to the skillet and cook, stirring frequently, for about 4 to 5 minutes, or until just browned.
  • Stir in the garlic and cook for 15 seconds, or just until fragrant.
  • Remove skillet from heat and set aside.
  • On a lightly floured surface, roll out two pizza doughs into an oval, about 14 inches long; pull the dough's edges up, folding over and twisting the ends to form a boat shape.
  • Transfer the dough to previously prepared baking sheets.
  • Brush the edges of the dough with a bit of the whisked egg.
  • Brush the inside of the dough with butter.
  • Arrange the pork cubes on top of the dough.
  • Drizzle the top with a bit of olive oil.
  • Bake for 10 minutes.
  • Remove from the oven and use the back of a spoon to make an indentation in the filling of the pizzas. Crack an egg into each indentation. I use one to two eggs per pizza.
  • Return to the oven and bake for 5 to 8 more minutes, or until eggs are set, but not overcooked, and crust is golden brown.
  • Remove from oven.
  • Garnish with parsley and pepper flakes.
  • Cut each pizza into 6 to 8 pieces and serve.


Serving: 1slice | Calories: 253kcal | Carbohydrates: 36g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 577mg | Potassium: 85mg | Fiber: 1g | Sugar: 5g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Natasha says:

    This recipe for Fried Pork Pizza is fantastic! This will be my go-to pizza recipe for sure. Thanks very much.

    1. Katerina Petrovska says:

      Thank you so much, Natasha! I hope you’ll enjoy it! 🙂

  2. Amanda says:

    Oh my goodness this was delicious! I will be making again very soon!

    1. Katerina Petrovska says:

      Thank you so much, Amanda! I’m very glad you enjoyed it! 🙂

  3. April says:

    This was delicious! I sometimes crack an egg over a frozen pizza before cooking it. It was MUCH better on this homemade version.

    1. Katerina Petrovska says:

      Thank you so much! I’m very glad you enjoyed it! 🙂

  4. Kristyn says:

    I have been missing out!! I think this is my new favorite pizza!! It makes a great breakfast pizza too!

    1. Katerina Petrovska says:

      I hope you’ll love it! Thank you so much! 🙂

  5. Lisa says:

    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. 🙂

  6. Ana says:

    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 🙂

    1. Katerina Petrovska says:

      Thanks, Ana!!! 🙂

  7. Jorgovan says:

    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 says:

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

      1. Jorgovan says:

        Oh I am, I am! 😀

  8. Sortachef says:

    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!

  9. Ema says:

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

    Regards from one Macedonian 🙂

    1. Kate@Diethood says:

      Thanks, Emilija! Yes, you are right, every region has their own version, but I like this one the best 🙂

  10. Aneta says:

    This is not the original receipe… This is not even similar to ‘Pastrmajlija’ .
    If you want the original,traditional,macedonian receipe…contact me on my e-mail 😉

    1. Kate@Diethood says:

      Oh I would love to get my hands on another Pastrmajlija recipe! Thank you! Please send it over 🙂