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Turkish Pizza

Contributed by: Melinda

What you need

  1. 1 recipe Pizza Dough with beer or fresh pizza dough from your local market or pizzeria (enough for two 12 inch thin crust pizzas)
  2. 1 1/2 lbs. ground lamb
  3. 1 medium onion, diced
  4. 3 cloves garlic, minced
  5. 1/2 tsp dried parsley or 1 Tbl fresh parsley, minced
  6. 1/2 tsp dried mint or 1 Tbl fresh mint, minced
  7. 2-3 Tbl fresh chopped basil
  8. 1/4 cup pine nuts
  9. 1/2-1 cup fruity Zinfandel (a little saucy but don't overdo)
  10. 3 Tbl tomato paste (1/2 a 6oz. can)
  11. 1 tsp crushed red pepper flakes, or to taste
  12. 1 tsp salt

How to make it

  1. Preheat oven to 450º with the stone inside (the stone needs to be heated with the oven)
  2. Heat a large skillet over medium-high heat
  3. Add lamb, breaking up meat into small bits
  4. When meat is browned, add onion and cook until onion is soft
  5. Add garlic, salt, parsley, mint and red pepper flakes and stir well
  6. Add wine and tomato paste, making sure paste blends very well into sauce
  7. Chop the basil and pine nuts together and add
  8. Cook for about 20 minutes until all the flavors are well incorporated
  9. Turn off heat and prepare pizza dough. Cut dough into two pieces.
  10. On a lightly floured surface, roll out to a very thin circle (rough is good, it looks more rustic) about 9-12 inches
  11. Lift dough and place on top of pizza peel that is liberally spread with coarse cornmeal and adjust shape
  12. Spread half of the lamb mixture over the dough
  13. Using the peel, with a swift motion, place pizza in the center of a baking stone
  14. Cook pizza for about 20 minutes, until the edges are lightly browned
  15. Repeat with remaining dough and lamb mixture

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