Turkish Ground-Lamb Pizzas Recipe

Michael Turek

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Turkish Ground-Lamb Pizzas Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Turkish Ground-Lamb Pizzas.

At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead. To make the pizza even more substantial, bake it with an egg on top; the runny yolk is terrific with the whole-wheat crust.

Yield: 4
Total: 1 Hour, 40 Minutes

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
3/4 cup warm water $
1/2 tablespoon honey
1 tablespoon active dry yeast
1/2 tablespoon extra-virgin olive oil $
1 tablespoon extra-virgin olive oil, plus more for brushing $
1 (small) onion, finely chopped $
1 pound ground lamb or beef
1 garlic clove, minced
Salt
Freshly ground pepper
1/4 cup oil-packed sun-dried tomatoes, chopped, drained $
1 tablespoon Turkish red pepper paste (see Note) or 2 jarred hot cherry peppers, minced
1/2 teaspoon ground cumin
4 large eggs, (optional)
2 tablespoons flat-leaf parsley leaves

Preparation

In a small bowl, whisk the whole wheat flour with the all-purpose flour and salt. In a large bowl, combine the warm water and honey. Sprinkle the yeast over the water and let stand for about 5 minutes, until foamy. Stir in the olive oil and then the flour mixture. Gently knead the dough on a work surface until it forms a smooth, somewhat sticky ball. Lightly oil another bowl and add the dough. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
 
In a skillet, heat the 1 tablespoon of olive oil. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the lamb and garlic and season with salt and pepper. Cook over moderately high heat, breaking up the meat with a wooden spoon, until the lamb is no longer pink, 3 minutes. Add the sun-dried tomatoes, red pepper paste and cumin and cook, stirring, for 1 minute. Remove from the heat and season with salt and pepper.
 
Preheat the oven to 450°. Arrange oven racks on the top and bottom thirds of the oven. Preheat a large rimmed baking sheet in the oven for about 5 minutes.
 
On a lightly floured work surface, punch down the dough and cut into 4 pieces. Roll each piece into a 6-inch round. Arrange the dough rounds on the preheated baking sheet, about 1 inch apart. Bake on the bottom shelf of the oven for 2 minutes. Spread the lamb topping over the dough, leaving a 1/2-inch border around the edges; brush the borders with olive oil. Crack an egg in the center of each pizza (if using) and bake on the top shelf of the oven for about 6 minutes, until the crust is crisp on the bottom, the egg white is firm and the yolk is runny. Scatter the parsley over the pizzas and serve hot.

Note: Turkish red pepper paste, also known as biber salcasi, is available at specialty stores.

Semsa Denizsel, Food & Wine
MAY 2012
 
More from the Hummus Recipes Kitchen:

Turkish Vegetarian Pizza Recipe
Turkish Bread Pizza Recipe
Turkish lamb pizza with pumpkin & lentils
Turkish pizza recipe
Middle Eastern spiced lamb pizza recipe
Middle eastern lamb & cranberry pizzas recipe

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Middle Eastern lamb pizzas recipe

Photo: Middle Eastern lamb pizzas recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Middle Eastern lamb pizzas recipe. Enjoy the Middle Eastern cuisine and learn how to make Middle Eastern lamb pizzas.

For a gourmet twist on a classic pizza, try some beautiful Middle Eastern ingredients and flavours.

To Prep 0:20
To Cook 0:20
INGREDIENTS 11
SERVINGS 4

Ingredients

300g (2 cups) plain flour
95g (1/3 cup) Greek-style yoghurt, plus extra, to serve
100ml olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
600g minced lamb
2 tsp ground cumin
1/2 tsp ground cinnamon
90g (1/3 cup) tomato paste
400g can chickpeas, rinsed, drained
Coriander leaves and lemon wedges, to serve

Method

Step 1
To make pizza dough, place flour and 1 tsp salt in a bowl. Make a well in the centre, pour in 125ml (1/2 cup) hot water, yoghurt and 2 tbs oil, and stir until mixture comes together. Turn dough out on a lightly floured surface and knead until just smooth. Form into a ball and wrap in plastic wrap. Set aside.

Step 2
Place 2 heavy-based oven trays in the oven and preheat to 220C.

Step 3
Heat remaining 60ml (1/4 cup) oil in a frying pan over medium heat. Add onion, garlic and 1 1/2 tsp salt, and cook, stirring occasionally, for 5 minutes or until soft. Add lamb and cook, breaking up with a wooden spoon, for 3 minutes or until lightly browned. Add spices, tomato paste and 60ml (1/4 cup) water, and cook, stirring, for 2 minutes.

Step 4
Divide dough into 4. Roll out each portion to a 12cm x 30cm rectangle on individual floured sheets of baking paper. Spread one-quarter of lamb mixture over each pizza base and top with one-quarter of chickpeas. Slide 2 pizzas with baking paper onto each hot tray and bake for 10 minutes, swapping trays halfway, or until bases are crisp and browned.

Step 5
Top pizzas with large spoonfuls of extra yoghurt, scatter with coriander leaves and serve with lemon wedges.

Tip: Don't feel like making pizza dough? Substitute Turkish or pita bread, halved horizontally.

MasterChef - August 2010 , Page 42
Recipe by Sophia Young
Photography by Brett Stevens 

More Recipes from the Hummus Blog:

Toast Bread Shrimp Samboosa
Spicy Meatballs in Pomegranate BBQ Sauce
Kofta Stew
Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad   
Lamb kofta Tuna Kofte with Pomegranate Molasses
Lamb kofta with fattoush 

Save and share Middle Eastern lamb pizzas recipe 

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Turkish Pizza Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Turkish Pizza Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish Pizza Recipe.

If you’re in the mood to experiment and take a trip to Istanbul – try my Turkish pizza.

Yield: 8

Ingredients

Dough

1 envelope (1/4-ounce) active dry yeast
1 teaspoon sugar (5 ml)
1 1/3 cups lukewarm water (325 ml)
2 teaspoons coarse salt (10 ml)
1/4 cup olive oil (60 ml)
3 3/4 cups to 4 cups, all-purpose flour (925 ml to 1 l)
1/4 cup yogurt (60 ml)
Flour, for kneading and rolling
Olive oil, for oiling the bowl

Toppings

4 tablespoons olive oil (60 ml)
2 baby eggplants, chopped in ¼ -inch dice
1 pound medium ground lamb or ground beef (454 grams)
1/4 cup tomato paste or sun-dried tomato puree (60 ml)
1/2 cup crushed canned tomatoes (125 ml)
Coarse salt and freshly cracked black pepper, to taste
1 teaspoon of sumac (5 ml)
2 fresh chiles, chopped or red chile pepper flakes, optional
3 cloves garlic, chopped
1/4 cup chopped fresh parsley (60 ml)
2 cups grated mozzarella (500 ml)

Directions

Dough

In a small bowl, add 1 1/3 cup lukewarm water and 1 tsp. sugar. Add yeast and let sit until foamy, about 5 to 10 minutes.

Combine 3 ¾ all-purpose flour and salt in the bowl of a stand mixer. In a stand mixer fitted with a dough blade, add olive oil, yogurt and yeast mixture. Blend. Knead on low speed for about 10 to 12 minutes until the dough comes together and is smooth. (Alternatively just mix the dough by hand.)
Turn dough onto a well-floured surface. Using the remaining flour continue to knead the dough by hand until smooth and elastic, about 2 to 5 minutes. The dough should be soft but not sticky. If dough is still too sticky, add a little more flour. Place the dough in a lightly oiled medium bowl and cover with plastic wrap. Let rest in a warm spot until doubled, about 45 to 60 minutes.

Toppings

Heat 3 tbsp. olive oil in a medium large sauté pan on medium heat. Add the eggplant and season with salt and pepper. Sauté eggplant until soft, about 5 to 10 minutes. Transfer to a plate or bowl. Let eggplant cool to room temperature.

In the same sauté pan, add 1 tbsp. of olive over medium high heat. Add lamb and season with sumac and salt and pepper. Sauté until browned, about 5 minutes. Add tomato paste, crushed tomatoes and continue to cook for another 5 minutes, just to cook the tomato paste. Let mixture cool to room temperature.

Combine eggplant with the lamb mixture in a large bowl. Add garlic, chiles, parsley and ½ cup of the grated mozzarella. Toss to combine.

Assembly

Preheat oven to 500 degrees F. Place a pizza stone on the bottom rack of the oven and heat pizza stone according to manufacturer’s directions. (Alternatively bake the pizzas on baking sheets or pizza pans if not using a pizza stone.)

Punch down dough. Divide dough into 4 equal pieces. Using your hands, stretch and pull (or alternatively roll with a rolling pin) each piece of dough into a large rectangle, about 10 x 12-inch ovals.

Sprinkle some flour onto a pizza paddle. Place an oval of dough onto the pizza paddle. (Alternatively if you don’t have a paddle, you can sprinkle flour onto the back of a pizza pan or baking sheet to transfer dough to the pizza stone. If you are not using a pizza stone to bake the pizzas just bake them in a floured baking sheet or pizza pan).

Evenly spoon a ¼ of the lamb and eggplant mixture over the dough, leaving a 1-inch border. Fold over edges of the dough using a twisting action to create a crust. Sprinkle a ¼ of the remaining grated cheese (about 1/3 cup) on top of the lamb and eggplant mixture.

Transfer the pizza onto the preheated pizza stone. Bake until topping is bubbly and crust is golden brown, about 8 to 10 minutes. Cut in strips or wedges. Repeat with remaining ovals of dough. Makes 4 pizzas.

Courtesy of Christine Cushing

More Middle Eastern Bakery & Pastry Recipes:

Middle eastern lamb & cranberry pizzas
Turkish pizza
Turkish lamb pizza with pumpkin & lentils
Middle Eastern spiced lamb pizza
Turkish Vegetarian Pizza
Turkish Bread Pizza

Save and Share Turkish Pizza Recipe

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