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Turkish Pizza
Contributed by: Melinda
What you need
- 1 recipe Pizza
Dough with beer or fresh pizza dough from your local market or
pizzeria (enough for two 12 inch thin crust pizzas)
- 1 1/2 lbs. ground lamb
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 tsp dried parsley or 1 Tbl fresh parsley, minced
- 1/2 tsp dried mint or 1 Tbl fresh mint, minced
- 2-3 Tbl fresh chopped basil
- 1/4 cup pine nuts
- 1/2-1 cup fruity Zinfandel (a little saucy but don't overdo)
- 3 Tbl tomato paste (1/2 a 6oz. can)
- 1 tsp crushed red pepper flakes, or to taste
- 1 tsp salt
How to make it
- Preheat oven to 450º with the stone inside (the
stone needs to be heated with the oven)
- Heat a large skillet over medium-high heat
- Add lamb, breaking up meat into small bits
- When meat is browned, add onion and cook until onion is soft
- Add garlic, salt, parsley, mint and red pepper flakes and stir well
- Add wine and tomato paste, making sure paste blends very well into
sauce
- Chop the basil and pine nuts together and add
- Cook for about 20 minutes until all the flavors are well incorporated
- Turn off heat and prepare pizza dough. Cut dough into two pieces.
- On a lightly floured surface, roll out to a very thin circle (rough is
good, it looks more rustic) about 9-12 inches
- Lift dough and place on top of pizza peel that is liberally spread
with coarse cornmeal and adjust shape
- Spread half of the lamb mixture over the dough
- Using the peel, with a swift motion, place pizza in the center of a
baking stone
- Cook pizza for about 20 minutes, until the edges are lightly browned
- Repeat with remaining dough and lamb mixture
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