Spicy Lamb Pizza

Name: Spicy Lamb Pizza
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: Makes: 4 Pizzas
Cuisine: Turkish
Ingredients: 50 g (1¾ oz) feta cheese, crumbled; 40 g (1½ oz/¼ cup) pine nuts; 1½ tablespoons Aleppo pepper or 3 teaspoons chilli flakes; 1½ tablespoons tomato paste (concentrated purée); 60 ml (2 fl oz/¼ cup) pomegranate molasses, plus extra for drizzling; 500 g (1 lb 2 oz/3⅓ cups) plain (all-purpose) flour or strong flour, plus extra for dusting; 350 ml (12 fl oz) warm water; 1 teaspoon salt; 1 teaspoon dried yeast; 500 g (1 lb 2 oz) lean lamb leg meat, finely chopped, or minced (ground) lamb; 2 teaspoons ground cinnamon; 2 teaspoons ground cumin; 1 teaspoon olive oil; semolina, for dusting; 2 garlic cloves, finely chopped; 1 onion, finely chopped

Preparation info

Makes:
4
Pizzas

Difficulty
Easy
Ready in
1 hr 5

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

Turkish pizzas, known as ‘pide’, are topped with mouth-watering toppings such as salty haloumi, spiced lamb and tomato sauce (ketchup) or simply fresh spices and oil. Minced (ground) lamb is used, but finely chopped leg meat is even better. Leftover roast lamb also works beautifully and is even easier.

Ingredients

1 teaspoon dried yeast
350 ml (12 fl oz) warm water

Asia
Turkey
Pizza
Mediterranean

Method

Combine the yeast and water in a small bowl and stand for 5-10 minutes or until foamy. This is important because it means the yeast is working. If it doesn’t foam, throw it out and start again.

Put the flour and salt in the bowl of an electric mixer fitted with the dough hook and mix on low speed. Add the yeast mixture and mix until the dough comes together into a ball. If the bottom is