Lahmachun (Turkish Pizza)
I love Turkish pizza; the thin crispy base with the flavour packed topping made by mixing mince, herbs, peppers, tomato paste and tomatoes. A delicious pizza that you will be wanting to make more of. This is my take on this Turkish pizza; although I kept my base slightly thicker, you can make it even thinner like a flat bread.
PIZZA DOUGH INGREDIENTS
1 cup water warm
1 1/4 teaspoon yeast
2 teaspoons sugar
1/2 teaspoon salt
2 tablespoons oil
2.5 - 3 cups strong bread flour or plain flour
Take a medium sized bowl and place the water, yeast, sugar and salt and mix with a fork. Slowly add 2 cups of the flour and stir in with a butter knife. Keep adding the remaining flour and the oil until you get a dough.
Turn the dough on to a work surface and knead for 10 minutes with the palm of your hand until you get a bouncy dough texture.
In order to prove the dough, spray some oil on the inside of the bowl, place the dough, cover with cling film. Place a kitchen towel over it and place in a warm place for at least 2 hours. Overnight is better.
Once the dough has doubled in size, its ready to use
Pizza dough as above
2 tbs Tomato base such as pasta sauce, passata or tomato paste
1 Tomato, chopped
handful of fresh parsley, chopped
half red or green pepper
1/4 red onion, sliced
Dry herbs such as oregano
100g feta cheese (optional)
100g lamb mince.
Heat oven at 180c-200c. degrees.
Make the topping - Place the tomatoes, parsley, peppers, onion and tomato paste in a small food processor. Blitz into a coarse paste.
Place the mixture in a medium sized bowl, add the mince and salt and mix well.
Roll out 1/4 half of the dough (above) into a round shape using a rolling pin. Turkish pizza base needs to be very thin, so you should be able to make 3-4 pizzas with the dough.
Take a pizza tray, spray with olive oil or cornmeal flour and place the pizza base on the tray.
Spoon 3–4 tbsp of the topping onto dough and spread topping evenly to edges.
Sprinkle some crumble feta cheese if using and a dash of olive oil.
Bake for 15-20 minutes until edges are crispy brown
Perfectly eaten rolled up by placing salad across the middle with a drizzle of garlic sauce.