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Home Made Pizza
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Turkish Pizza

Contributed by: Melinda

This is absolutely wonderful! And it's dairy free. You'll be amazed at how delicious it is when you try it. I have a very large oven that requires two of the Williams Sonoma large square baking stones. They are irreplacable if you like to make pizza at home.

The flavor and bite of pizza baked on a stone is outstanding. I use my wooden Pizza Peel spread with a good quantity of cornmeal to place the pizzas in the center of the stones.

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
  • Preheat oven to 450 degrees 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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