|200 g||spelt flour (type 1050)|
|1 tbsp||olive oil|
|100 ml||water (lukewarm)|
|10 g||flat leaf parsley (divided)|
|400 g||minced lamb|
|4 tbsp||tomato paste|
|2 tbsp||garlic oil|
|¼ tsp||dried wild garlic|
|1 tsp||crushed chili flakes|
|1||lemon (juice) for garnish|
|½ tsp||sumac for garnish|
|spelt flour for dusting|
This yogurt-based drink is a staple in Turkey and goes well with the spicy and aromatic pizza toppings.
Preheat oven to its hottest setting (230°C - 300°C/450°F - 475°F) and put a pizza stone or a baking sheet inside to preheat. In a large bowl, sift spelt flour together with salt and gradually add lukewarm water and olive oil. Knead dough well for approx. 5 min., until soft and elastic.
Portion into dough balls about the size of a tennis ball, cover with a wet paper towel and leave for about 10 min. to rest.
Put tomatoes in a heatproof bowl and pour hot water over to cover. Leave for approx. 30. sec., then cool rapidly in an ice bath before peeling.
Finely chop flat leave parsley. Set half of it aside for garnish. In a large bowl, mix together minced lamb, diced tomatoes, half of the chopped parsley, tomato paste, dried wild garlic, garlic oil, crushed chili flakes, and cumin. Season with salt and pepper
On a well-floured surface, roll your dough balls into large rounds, about 1/2 cm-/1/4 inch-thick. Transfer to parchment paper.
Spread the lamb mixture thinly on top of the dough and press down gently with your fingertips. Transfer pizza with parchment paper into the oven, carefully pulling it onto the hot baking sheet. Bake for approx. 5 – 8 min. or until slightly bubbly and brown at the edges. Repeat to use up the rest of the dough and topping.