Turkish Lamb Pizza
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Turkish Lamb Pizza

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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.
<b>Prep:</b> 2 hours 30 mins Prep: 2 hours 30 mins
<b>Cook:</b> 20 mins Cook: 20 mins
Serves 4 Serves 4
Good source of iron Good source of iron
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  • 500g Quality Mark lamb mince
  • 1 large onion, finely chopped
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon cloves
  • ¼ teaspoon dried chilli flakes (optional)
  • 400g can chopped tomatoes in juice
  • 2 tablespoons tomato paste
  • ¼ cup finely chopped fresh parsley leaves
  • ¼ cup pine nuts, toasted for extra flavour
  • 1 tablespoon lemon juice

Pizza dough

  • ½ teaspoon sugar
  • 1½ teaspoons instant dry yeast (or 7g packet)
  • 3 cups flour
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 25g butter, melted

To serve

  • Natural unsweetened yoghurt
  • Small handful parsley leaves, torn


Pizza dough 

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. Place dough in a lightly oiled warm bowl, turn dough over to coat top with oil, cover with plastic wrap and a tea towel. Leave in a draught-free warm spot until the dough doubles in volume, about an hour.


Preheat the oven to 220°C. Heat a dash of oil in a large frying pan and add the chopped onion. Cook over a low heat until the onion is soft, about 5-10 minutes. Turn up the heat and add the lamb mince. Allow to sizzle, then stir with a wooden spoon to break up the meat and cook until browned. Add the cinnamon, allspice, cloves, and dried chilli flakes and cook for about 1 minute. Add the tomatoes, tomato paste, parsley and pine nuts. Season with salt and freshly ground black pepper and cook over a moderate heat for 8-10 minutes until most of the moisture has evaporated but the lamb mince is not dry. Add the lemon juice and mix well. Lightly oil a large flat baking tray. Divide the pizza dough into 2 pieces and flatten each piece until very thin. Place on the baking tray. Divide lamb mince between the 2 pieces of dough and brush the pizza edges with a little oil. Cover loosely with plastic wrap and leave for 10 minutes to rest the
dough and allow it to rise a little. Remove plastic wrap and place in the oven (lower down in the oven so the base of the pizzas cook well), and bake for 15-20 minutes until lightly golden around the edges.

To serve 

Serve the pizzas drizzled with some unsweetened yoghurt and top with torn pieces of parsley.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 390g
Energy kJ (kcal) 3130 (747)
Protein (g) 41.2
Fat (g) 31.1
Saturated (g)
Carbohydrate (g) 74.0
Sugars (g)
Sodium (mg) 703
Iron (mg) 5.7
Zinc (mg) 7.1
Vitamin B12 (ug) 2.5
Vitamin D (ug) 0.80
Selenium (ug) 31.7

This dish makes a significant contribution to your daily selenium requirements, which means it has a part to play in healthy hair and nails.
  • Lamb mince requires good seasoning and needs to be well browned. Place lamb mince into a frying pan and let it sizzle for a few minutes to brown then begin breaking up using a wooden spoon.
  • Lamb mince is ideal for making meatballs, burgers and patties and is popular in Middle Eastern recipes such as lamb koftas where the lamb mince is flavoured with cumin, cinnamon and garlic.
  •  If you are unable to locate lamb mince, just ask the butcher. They should be able to prepare some for you.
  • Pizza dough can be made in advance, shaped and frozen. When needed remove from the freezer and bring dough back to room temperature.

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