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.
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 still sticking then add a couple of tablespoons of flour to allow it to come free. Knead in the mixer for 8-10 minutes or until smooth and elastic. (Alternatively, the dough may be mixed by hand in a bowl and kneaded on a floured work surface.)
Transfer the dough to a lightly oiled bowl, turn to coat, then cover with plastic wrap and stand in a warm place for 2-4 hours until doubled in size. If your kitchen is cold, turn your oven on for a minute and then turn it off and put the dough inside to rise. You can also put it in the refrigerator overnight, punch it down and allow it to rise again at room temperature.
Meanwhile, to make the lamb topping, heat the olive oil in a large frying pan over medium-high heat until hot. Add the onion and garlic and cook for 5 minutes or until golden. Add the lamb and cook for 5 minutes or until brown, breaking up any lumps with a spoon. Pour off excess oil. Add the spices, tomato paste and the pomegranate molasses, season with salt and freshly ground black pepper and cook for another minute. Remove from the heat and cool.
Preheat the oven to the highest temperature it will reach (not fan forced). Place a heavy-based baking tray or pizza stone on the middle shelf of the oven.
Divide the dough into 4 pieces. Using your hands or a rolling pin, roll out each piece on a lightly floured work surface into a 25 cm (
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