Turkish Lamb Pizza
Lamb Mince Pizza Served with Yoghurt
4
Serves
2 hrs 30 mins
Prep Time
20 mins
Cook Time
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
Lamb,
Family Favourites,
Everyday,
National Lamb Day,
Ingredients
Lamb
500g Quality Mark lamb mince
i
1 onion
finely chopped
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp chilli flakes
400g can chopped tomatoes
2 tbsp tomato paste
1/4 cup parsley
chopped
2 tablespoons pine nuts
lightly toasted
1 tbsp lemon juice
Pizza dough
1/2 tsp white sugar
1 and 1/2tsp (or 7g packet) dried baker's yeast
i
3 cups white flour
1 tsp salt
2 tbsp olive oil
25g butter
melted
To serve
plain unsweetened yoghurt
1/4 cup parsley
roughly chopped
1 tablespoon pine nuts
lightly toasted
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.
Nutrition Information per Serving (390g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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