CRISPY TURKISH LAMB PIZZAS
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.