Spicy Lamb Pizza

Preparation info
  • Makes:


    • Difficulty


    • 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.


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


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