Lahmacun Turkish Pizza

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Delicious Lahmacun Turkish Pizza from your own (pizza)oven. Crispy, crunchy and delicious spices.

Course Main Course

Cuisine Turkish

Keyword Pizza, Turkish

Prep Time 45

Cook Time 5

Servings Servings

Calories 484

Author That Shrinking Feeling

Equipment

Ingredients

Topping Sauce

¾ Bell Pepper red, yellow or green, or half each of two colours if you wish, you can use up fresh on top of the pizza)
½ Red Onion
1 Medium Tomato
1 Clove Garlic
1 Handful Fresh Parsley Stalks can go in too
100 g Minced Lamb
½ tbsp Olive Oil
1 tbsp Tomato Paste
½ tsp Paprika Powder
½ tsp Chilli Flakes We like ancho chilli flakes, but we don't like it too hot
8 Cherry Tomato Halved
1 tsp Sea Salt
¼ tsp Black Pepper

Pizza Dough

100 g Self Raising Flour
100 g Yoghurt Natural is fine for this but you can use Greek too
½ tsp Black Pepper
½ tsp Sea Salt

Topping & Sides

1 Tomato Chopped
¼ Bell Pepper
1 Handful Fresh Parsley
1 Lemon Cut in wedges
½ Onion

Instructions

In a food processor, chop the peppers, onion, tomato, garlic, parsley, olive oil, tomato paste, paprika, chilli flakes, salt and pepper to a fine puree.
Place a sieve over a bowl and let the vegetable puree stand for a couple of minutes to remove excess water. Drain off the liquid from the bowl and place the lamb in it, adding the vegetable puree and mixing together completely. Let this rest in the fridge for 30 minutes to let the flavours mingle.
While the lamb mix rests, put the 100g flour and 100g yoghurt in to a bowl, season well with salt and pepper, and mix into a smooth ball of dough. It should take just a few minutes to come together. Cover and leave to rise for about 15 minutes.
Chop the remaining tomato, pepper and onion and pop on a plate with the lemon wedges and parsley. This is your selection of fresh toppings for the cooked lahmacun.
Once your oven is as hot as you can get it, divide the bread into four small balls and using plenty of extra flour, roll out into flat rounds, as thin as you can get (about 3mm if you can). Top with about 1 Tbsp of the lamb mix and spread out over the whole of the dough with the back of the spoon.
Slide the lahmacun onto a pre-heated baking sheet sprinkled with flour to stop the pizza sticking. Bake for 5-8 minutes depending on oven temperature.
Keep your eye on them, when they are nicely browned around the edges and the topping looks cooked (may be a bit browned) slide onto a plate and top with the fresh vegetable toppings, parsley and a squeeze of lemon juice. Roll up the lahmacun to eat like a fajita, Istanbul-style.

Nutrition