CRISPY TURK­ISH LAMB PIZ­ZAS

Woman’s Day (Australia) - - Food To Love -

MAKES 4 SMALL (2 LARGE) PREP 15 MINS + PROV­ING COOK 15 MINS

2 tbsp warm wa­ter 1 ½ tbsp olive oil ½ tsp sugar 7g sa­chet dried yeast 1 cup bread flour ½ tsp salt ¼ cup nat­u­ral yo­ghurt, plus ex­tra to serve

TOP­PING

2 long red chill­ies 150g lamb mince 1 red onion, chopped 1 tomato, seeded, chopped ¼ cup pars­ley leaves, plus ex­tra, chopped, to serve ½ tsp smoked pa­prika

In a bowl, com­bine wa­ter, oil and sugar. Sprin­kle over yeast. Cover and set aside 5 mins un­til frothy.

In a large bowl, sift flour and salt to­gether. Make a well in cen­tre. Add yeast mix­ture and yo­ghurt, mix­ing to form a dough. Turn onto a floured sur­face and knead 10 mins un­til smooth and elas­tic. Trans­fer dough to an oiled bowl. Cover and set aside in a warm place un­til dou­bled in size.

3 TOP­PING

Heat a char­grill pan on high. Cook chill­ies 4-5 mins, turn­ing un­til skin blis­ters. Trans­fer to plas­tic bag for 5 mins to loosen skins. Peel off skins and re­move seeds, dis­card both. Trans­fer chilli flesh to a food pro­ces­sor with re­main­ing in­gre­di­ents. Pulse un­til finely chopped.

Pre­heat oven to 220°C. Punch dough down. Di­vide into 4 pieces. On a floured sur­face, roll each piece out to a thin 16cm round. Trans­fer 2 bases to each of 2 floured oven trays.

Spread bases with lamb mix­ture. Sea­son. Bake 8-10 mins un­til top­ping is cooked and bases are golden.

Serve straight away topped with ex­tra chopped pars­ley and yo­ghurt.

“An easy way to feed a hun­gry fam­ily – pop it in the oven and you’re done.” Claire Isaac, Ex­ec­u­tive Edi­tor Tell us your favourite Woman’s Day recipes – the ones you’ve saved and bring out time and time again! LET US KNOW

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