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Recipe

Crispy turkish lamb pizzas

This quick and tasty Turkish-inspired lamb pizza will have you ditching the takeaway menu.

Apr 29, 2012 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Makes 4
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Ingredients

Crispy turkish lamb pizzas
  • 2 tablespoon warm water
  • 1 1/2 tablespoon olive oil
  • 1/2 teaspoon sugar
  • 7 gram sachet (2 tsp) yeast
  • 1 cup bread flour
  • 1/2 teaspoon salt
  • 1/4 cup natural yoghurt, plus extra to serve
Topping
  • 2 long red chillies
  • 150 gram lamb mince
  • 1 red onion, chopped
  • 1 tomato, seeded, chopped
  • 1/4 cup parsley leaves, plus extra to serve
  • 1/2 teaspoon smoked paprika

Method

Crispy turkish lamb pizzas
  • 1
    In a small bowl, combine water, oil and sugar. Sprinkle yeast over.
  • 2
    Cover and set aside 5 minutes, until frothy.
  • 3
    Sift flour and salt together into a large bowl. Make a well in centre. Add yeast mixture and yoghurt, mixing to form a dough.
  • 4
    Turn dough onto a floured surface and knead 10 minutes until smooth and elastic. Transfer to an oiled bowl. Cover and set aside, in a warm place 2 hours, or until doubled in size.
  • 5
    Meanwhile, to make topping, heat a char-grill pan on high. Cook chillies 4-5 minutes, turning on all sides until skin blisters and blackens. Transfer to a plastic bag 5 minutes to loosen skins.
  • 6
    Peel off skins and remove seeds, discarding both. Transfer chilli flesh to a food processor with all remaining ingredients. Pulse until finely chopped.
  • 7
    Preheat oven to 220°C. Punch dough down with first to release gas. Divide into four equal pieces. Working on a floured surface, roll each piece out to a thin, 16cm round. Transfer two bases to each of two floured oven trays.
  • 8
    Spread dough bases with a thin layer of lamb mixture. Season to taste. Bake 8-10 minutes, until topping is cooked and bases are crisp and golden.
  • 9
    Serve straight away topped with extra parsley and extra yoghurt.

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