The Turkish Pizza!
Okay, this isn’t really a pizza per se. But it’s somewhat close, and it’s so much easier to do.
Servings
4
Prep time:
45min
Cook time:
5min
Difficulty:
Easy
Ingredients
For the dough:
- 1 package dry active yeast
- 175ml lukewarm water
- 1/2 tsp salt
- 250g Flour (all-purpose)
For the filling:
- 1 tsp red pepper paste
- 1 tbsp tomato paste
- 300g beef or lamb mince
- 2 medium onions, finely chopped
- 1/2 tsp Salt & Pepper (each)
- 100g Walnuts, finely chopped
- 1 tsp chilli flakes
Note:
if you can find turkish red pepper paste, you can substitute it for Harissa. It won’t be a spicy since it’s mixed with vinegar, but will be pretty close.
Step by Step Instructions
Step 1
First off, you need to make the dough. Measure 250g of flower and put in a bowl along with the salt and mix together.
Mix the yeast with the water before incorporating it to the flour. If you’re using a stand mixer like we are, then knead for about 5-10 minutes, until the dough is homogenous and can be formed into a ball; alternatively, knead by hand for about 10 minutes or until it barely sticks to your hand anymore.
Leave aside in a warm place, covered with a damp cloth for about 30 min to let the dough rise a bit.
Step 2
In the meantime, prepare the filling. in a bowl, add the beef or lamb mince, the chopped onion (you can always chop it quickly using a food processor), the pastes and chilli as well as the chopped walnuts.
Step 3
Mix by hand thouroughly until you get everything mixed together. You can add a bit of water to make it easier to spread later on the bread.
Step 4
Once the dough has risen, separate it into 8 balls, roughly 4/5cm in diameter. let them raise for another 5min.
Step 5
Sprinkle each ball of dough with a bit of flour and press down your counter with the palm of your hands to get a small circle of dough. Use a rolling pin to get a circle about 12-15cm in diameter or until the dough is thin but doesn’t tear either.
Step 5
Spread with a spoon each of the dough as seen above, ideally tryingto be as close to the edges as possible. Bake in the oven at 240C for 4-5 min or until the meat is cooked through (your layer of filling should be relatively thin so it shouldn’t be a problem.
Serve immediately, ideally with a wedge of lemon, some parsley and pickled red onion as a topping.
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