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Turkish Lamb Pizza

Lamb Mince Pizza Served with Yoghurt

4

Serves

2 hrs 30 mins

Prep Time

20 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

This recipe makes two large pizzas, but you could also make small individual pizzas. In this case divide the dough into 14-15 pieces (about the size of an egg), and flatten each so they are thin and about 12cm in diameter. Remove the small pizzas from the oven after 10-15 minutes as the crust will still be soft so you can simply roll it up and eat.

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High Iron

Low Sodium

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Lamb,

Family Favourites,

Everyday,

Ingredients

Lamb

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500g Quality Mark lamb mince

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1 finely chopped onion

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1/2 tsp cinnamon

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1/4 tsp allspice

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1/4 tsp cloves

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1/4 tsp chilli flakes

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400g can canned tomatoes

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2 tbsp tomato paste

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1/4 cup parsley

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1/4 cup toasted pine nuts

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1 tbsp lemon juice

Pizza dough

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1/2 tsp white sugar

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1 and 1/2tsp (or 7g packet) dried baker's yeast

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3 cups white flour

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1 tsp salt

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2 tbsp olive oil

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25g melted butter

To serve

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yoghurt

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parsley

Method

To Make Dough

To Make Lamb

To Assemble

To Serve

1

Place sugar and dry yeast in a small bowl and pour over 1/4 cup warm water.

2

Leave until the mixture is frothy, about 5 minutes.

3

Have your water on the hotter side of warm to activate the yeast as quickly as possible, but not so hot that it destroys the yeast.

4

Sift the flour and salt on to a clean, warm bench top and make a well in the centre.

5

Pour in the oil and butter and 3/4 cup warm water.

6

Add the frothy yeast mixture and mix well.

7

Knead dough until smooth and elastic, about 10 minutes.

8

Leave in a draught-free warm spot until the dough doubles in volume, about an hour.

More info

Nutrition Information per Serving (390g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

3130 (747)kJ

Protein

41.2g

Total Fat

31.1g

Saturated Fat

10.3g

Carbs

74g

Sugars

7.3g

Sodium

703mg

Iron*

5.7mg

* Percentage of recommended daily intake (Aust/NZ)

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