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Turkish Ground-Lamb Pizzas

Turkish Ground-Lamb Pizzas

½ tbsp. honey

1 tbsp. active dry yeast

½ tbsp. extra-virgin olive oil

1 cup whole wheat flour

1 cup all-purpose flour

½ tsp. salt

¾ cup warm water

1 tbsp. extra-virgin olive oil

Olive oil, for brushing

1 small onion, finely chopped

1 pound ground lamb or beef

1 clove garlic, minced

Salt & freshly ground pepper

¼ cup oil-packed sun-dried tomatoes, chopped, drained

1 tbsp. Turkish red pepper paste or 2 jarred hot cherry peppers, minced

½ tsp. ground cumin

4 large eggs, optional

2 tbsp. flat-leaf parsley leaves


In a small bowl, whisk the whole wheat flour with the all-purpose flour and salt. In a large bowl, combine the warm water and honey. Sprinkle the yeast over the water and let stand for about 5 minutes, until foamy. Stir in the olive oil and then the flour mixture. Gently knead the dough on a work surface until it forms a smooth, somewhat sticky ball. Lightly oil another bowl and add the dough. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour. In a skillet, heat the 1 tablespoon of olive oil. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the lamb and garlic and season with salt and pepper. Cook over moderately high heat, breaking up the meat with a wooden spoon, until the lamb is no longer pink, 3 minutes. Add the sun-dried tomatoes, red pepper paste, and cumin and cook, stirring, for 1 minute. Remove from the heat and season with salt and pepper. Preheat the oven to 450ºF. Arrange oven racks on the top and bottom thirds of the oven. Preheat a large rimmed baking sheet in the oven for about 5 minutes.
On a lightly floured work surface, punch down the dough and cut into 4 pieces. Roll each piece into a 6-inch round. Arrange the dough rounds on the preheated baking sheet, about 1 inch apart. Bake on the bottom shelf of the oven for 2 minutes. Spread the lamb topping over the dough, leaving a ½-inch border around the edges; brush the borders with olive oil. Crack an egg in the center of each pizza (if using) and bake on the top shelf of the oven for about 6 minutes, until the crust is crisp on the bottom, the egg white is firm and the yolk is runny. Scatter the parsley over the pizzas and serve hot. Serves: 4.

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