Turkish lamb pizza
Lamb mince pizza topped with garlicky yoghurt
Serves
4 - 5
Prep Time
2 hrs 30 mins
Cook Time
20 mins
This recipe makes two large pizzas, but you could also make small individual pizzas. In this case divide the dough into 14-15 pieces (about the size of an egg), and flatten each so they are thin and about 12cm in diameter. Remove the small pizzas from the oven after 10-15 minutes as the crust will still be soft so you can simply roll it up and eat.
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ShareIngredients
500g Quality Mark lamb mincei
1 onion
finely chopped½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground cloves
¼ tsp chilli flakes
400g chopped tomatoes
2 Tbsp tomato paste
¼ cup parsley
chopped2 Tbsp pine nuts
lightly toasted1 Tbsp lemon juice
½ tsp white sugar
1 and ½ tsp (or 7g packet) dried baker's yeasti
1 cup warm wateri
3 cups white flour
1 tsp salt
2 Tbsp olive oil
25g butter
melted
plain unsweetened yoghurt
¼ cup parsley
roughly chopped1 Tbsp pine nuts
lightly toasted
Method
Place sugar and dry yeast in a small bowl and pour over ¼ cup warm water.
Leave until the mixture is frothy, about 5 minutes.
Sift the flour and salt on to a clean, warm bench top and make a well in the centre.
Pour in the oil and butter and ¾ cup warm water.
Add the frothy yeast mixture and mix well.
Knead dough until smooth and elastic, about 10 minutes.
Leave in a draught-free warm spot until the dough doubles in volume, about an hour.
Preheat the oven to 220°C.
Heat a dash of oil in a large frying pan and add the chopped onion.
Cook over a low heat until the onion is soft, about 5-10 minutes.
Turn up the heat and add the lamb mince.
Allow to sizzle, then stir with a wooden spoon to break up the meat and cook until browned.
Add the cinnamon, allspice, cloves, and dried chilli flakes and cook for about 1 minute.
Add the tomatoes, tomato paste, parsley and pine nuts.
Season with salt and freshly ground black pepper and cook over a moderate heat for 8-10 minutes until most of the moisture has evaporated but the lamb mince is not dry.
Add the lemon juice and mix well.
Lightly oil a large flat baking tray. Divide the pizza dough into 2 pieces and flatten each piece until very thin.
Place on the baking tray. Divide lamb mince between the 2 pieces of dough and brush the pizza edges with a little oil.
Cover loosely with plastic wrap and leave for 10 minutes to rest the dough and allow it to rise a little.
Remove plastic wrap and place in the oven (lower down in the oven so the base of the pizzas cook well), and bake for 15-20 minutes until lightly golden around the edges.
Serve the pizzas drizzled with some unsweetened yoghurt, roughly chopped parsley and toasted pine nuts.
Nutrition Information per Serving (327g)
This nutrition analysis is based on 5 serves and does not include the yoghurt, parsley and pine nuts to serve. This dish makes a significant contribution to your daily selenium requirements, which means it has a part to play in healthy hair and nails.
