Rated 4.5 out of 5 based on 2 votes
- 800 g '00' flour
- 14 g dry yeast
- 200 g semolina
- 670 ml luke warm water
- 1 Tbls sugar
- 4 x evoo
- 600 g good quality lamb mince,not too lean.
- 1 x large red onion - finely diced
- 2 x large cloves of unbleached australian garlic - crushed
- 400 g can of whole tomatoes
- 1 tspn ground cinnamon
- 2 x ground allspice
- 1 tspn chilli flakes
Prepare the dough first,
1.Place the water,sugar and yeast in a glass bowl,,cover with cling wrap and set aside for 10 mins.
2.In a large steel bowl,mix the flour,semolina,EVOO and then make a well and pour the yeast mixture in and bring the dough together onto a lightly floured surface and knead slightly for 2- 3 mins.
3.Pour a little extra oil back into the steel bowl and place the dough in the bowl and cover with cling wrap.
4.Set the dough aside for about hour in a warm place or cover with a thick towel and leave to prove.
Prepare the mince topping:
1.In a large pan, fry off the onion & garlic until translucent and then add the mince, cook until lightly browned off and add the canned tomatoes, breaking them up as you stir the mixture through.
2.Add a can full of water and leave the mince to cook on a medium heat until the liquid has been absorbed.
3.Add the cinnamon,allspice, chilli and season to taste, set aside until cool.
Method: Heat the oven 220 – nice and hot!
1.Prepare your pizza trays with lashings of EVVO.
2.Tip the dough onto a lightly floured surface and ‘knock’ back, knead for 5-8mins.
3.Shape into a round and using a knife, cut into 1/8′s
4.Using a rolling pin and the palm of your hand shape the dough, on the pizza trays, into an oval shape.
5.Place a couple of table spoons of the mince mixture onto the dough,spreading it out but not quite to the edges,leave about 1cm.
6.Fold the edges around to create an overlapping effect with the dough.
7.Bake for approx.10-15 mins depending on your oven,I even take it off the tray for a minute or two and cook it directly on the oven rack.
Place the pizzas on a large wooden board and crumble the feta over the hot pizza,sprinkle with finely chopped fresh mint and a last drizzling of EVOO and a sprinkle of Murray river sea salt.
Serve with a crunchy rocket salad with a light lemon dressing.
ENJOY! The Merchant Gourmet 2012
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Oh YUM! I love turkish food and this would hit the spot!