Turkish Pizza

"A tasty and different pizza."
 
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Ready In:
50mins
Ingredients:
19
Yields:
4 pizzas
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ingredients

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directions

  • In a small bowl, add 1 1/3 cup lukewarm water and 1 teaspoons sugar.
  • Add yeast and let sit until foamy, about 5 to 10 minutes.
  • Combine 3 ¾ all-purpose flour and salt in the bowl of a stand mixer.
  • In a stand mixer fitted with a dough blade, add olive oil, yogurt and yeast mixture.
  • Blend.
  • Knead on low speed for about 10 to 12 minutes until the dough comes together and is smooth.
  • Turn dough onto a well-floured surface.
  • Using the remaining flour continue to knead the dough by hand until smooth and elastic.
  • Place the dough in a lightly oiled medium bowl and cover with plastic wrap.
  • Let rest in a warm spot until doubled, about 45 to 60 minutes.
  • Heat 3 tablespoons olive oil in a medium large sauté pan on medium heat.
  • Add the eggplant and season with salt and pepper.
  • Sauté eggplant until soft, then transfer to a plate or bowl. Let eggplant cool to room temperature.
  • In the same sauté pan, add 1 tablespoons of olive over medium high heat.
  • Add lamb and season with sumac and salt and pepper.
  • Sauté until browned, about 5 minutes.
  • Add tomato paste, crushed tomatoes and continue to cook for another 5 minutes, just to cook the tomato paste.
  • Let mixture cool to room temperature.
  • Combine eggplant with the lamb mixture in a large bowl.
  • Add garlic, chiles, parsley and ½ cup of the grated mozzarella. Toss to combine.
  • Preheat oven to 500 degrees F.
  • Place a pizza stone on the bottom rack of the oven and heat pizza stone according to manufacturer’s directions.
  • Punch down dough. Divide dough into 4 equal pieces.
  • Using your hands, stretch and pull each piece of dough into about 10 x 12-inch ovals.
  • Sprinkle some flour onto a pizza paddle.
  • Place an oval of dough onto the pizza paddle.
  • Evenly spoon ¼ of the lamb and eggplant mixture over the dough, leaving a 1-inch border.
  • Fold over edges of the dough using a twisting action to create a crust.
  • Sprinkle ¼ of the remaining grated cheese (about 1/3 cup) on top of the lamb and eggplant mixture.
  • Transfer the pizza onto the preheated pizza stone.
  • Bake until topping is bubbly and crust is golden brown, about 8 to 10 minutes.
  • Cut in strips or wedges.
  • Repeat with remaining ovals of dough.

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RECIPE SUBMITTED BY

After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!
 
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