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Crispy Turkish Lamb Pizza



Makes 4
15 mins prep
15 mins cook

Ingredients:

2 tbspwarm water
1 1/2 tbspolive oil
1/2 tspsugar
7 gsachet (2 tsp) yeast
1 cupbread flour
1/2 tspsalt
1/4 cupnatural yoghurt, plus extra to serve

Topping
2 long red chillies
150 glamb mince
1 red onion, chopped
1 tomato, seeded, chopped
1/4 cupparsley leaves, plus extra to serve
1/2 tspsmoked paprika

Method:

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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