Turkish Lamb Pizza
Lamb Mince Pizza Served with Yoghurt
2 hrs 30 mins
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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National Lamb Day,
500g Quality Mark lamb mince
1 finely chopped onion
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp chilli flakes
400g can canned tomatoes
2 tbsp tomato paste
1/4 cup parsley
1/4 cup toasted pine nuts
1 tbsp lemon juice
1/2 tsp white sugar
1 and 1/2tsp (or 7g packet) dried baker's yeast
3 cups white flour
1 tsp salt
2 tbsp olive oil
25g melted butter
To Make Dough
To Make Lamb
Place sugar and dry yeast in a small bowl and pour over 1/4 cup warm water.
Leave until the mixture is frothy, about 5 minutes.
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.
Sift the flour and salt on to a clean, warm bench top and make a well in the centre.
Pour in the oil and butter and 3/4 cup warm water.
Add the frothy yeast mixture and mix well.
Knead dough until smooth and elastic, about 10 minutes.
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 info
* Percentage of recommended daily intake (Aust/NZ)