Turkish-style pizza
Makes 2 large pizzas | Serves 4 | prep 20 mins | total time
Turkish-style pizza
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Makes 2 large pizzas | Serves 4 | prep 20 mins | total time
This is loosely inspired by “Turkish pizza”, lahmacun, a flatbread that has a spiced minced lamb topping baked into it
Rate
Nutritional information (per serving)
Calories
800Kcal
Fat
32gr
Saturates
11gr
Carbs
90gr
Sugars
5gr
Fibre
5gr
Protein
36gr
Salt
2.1gr
Ingredients
- 1 batch pizza dough (see step 1 in the recipe)
- 250g lamb mince
- 1 small onion, very finely chopped
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- a good pinch of chilli flakes
- 3 tbsp chopped parsley
- juice and zest of ½ lemon
- 60g grated mozzarella
- 100g feta, crumbled
- 50g pine nuts
- olive oil to drizzle, optional
For the speedy tomato pizza sauce
- 75g tomato purée
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 1 tsp mixed dried herbs of your choice
- 1 tsp caster sugar
Step by step
- Make the pizza dough of your choice - choose from either our overnight pizza dough or our quick pizza dough. Preheat the oven to as hot as it will go, about 240°C, fan 220°C, gas 9, with 2 large, flat baking trays in the oven.
- Fry the lamb mince and onion together in a large nonstick frying pan (there’s no need to add oil) over a high heat, breaking the mince up. Fry for 5 minutes, stirring, until the mince starts to crisp. Add the spices and cook for 30 seconds. Remove from the heat; stir in most of the parsley, the lemon juice and season. Tip onto a plate to cool.
- For the speedy tomato sauce, simply mix everything together in a bowl with some seasoning, plus 2 tablespoons of water.
- Roll and shape the pizza dough into 2 large pizza bases, about 30cm each in diameter, on a large square of baking paper; spread each one thinly with half the sauce. Scatter on the spiced mince, mozzarella, feta and pine nuts. If using the quick pizza dough, leave to rise for 10-15 minutes before baking. Transfer the pizzas to the preheated baking trays and bake in the hot oven for 10-12 minutes.
- Scatter on the rest of the parsley and the lemon zest just before serving, and add a drizzle of oil.
I love Middle Eastern flavours, so for me, this is a perfect cross-cultural mash-up
