Name: Crispy turkish lamb pizzas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoon warm water; 1 1/2 tablespoon olive oil; 1/2 teaspoon sugar; 7 gram sachet (2 tsp) yeast; 1 cup bread flour; 1/2 teaspoon salt; 1/4 cup natural yoghurt, plus extra to serve; Topping; 2 long red chillies; 150 gram lamb mince; 1 red onion, chopped; 1 tomato, seeded, chopped; 1/4 cup parsley leaves, plus extra to serve; 1/2 teaspoon smoked paprika

Ingredients

2 tablespoon warm water

1 1/2 tablespoon olive oil

1/2 teaspoon sugar

7 gram sachet (2 tsp) yeast

1 cup bread flour

1/2 teaspoon salt

1/4 cup natural yoghurt, plus extra to serve

Topping

2 long red chillies

150 gram lamb mince

1 red onion, chopped

1 tomato, seeded, chopped

1/4 cup parsley leaves, plus extra to serve

1/2 teaspoon smoked paprika

Method

1.In a small bowl, combine water, oil and sugar. Sprinkle yeast over.

2.Cover and set aside 5 minutes, until frothy.

3.Sift flour and salt together into a large bowl. Make a well in centre. Add yeast mixture and yoghurt, mixing to form a dough.

4.Turn dough onto a floured surface and knead 10 minutes until smooth and elastic. Transfer to an oiled bowl. Cover and set aside, in a warm place 2 hours, or until doubled in size.

5.Meanwhile, to make topping, heat a char-grill pan on high. Cook chillies 4-5 minutes, turning on all sides until skin blisters and blackens. Transfer to a plastic bag 5 minutes to loosen skins.

6.Peel off skins and remove seeds, discarding both. Transfer chilli flesh to a food processor with all remaining ingredients. Pulse until finely chopped.

7.Preheat oven to 220°C. Punch dough down with first to release gas. Divide into four equal pieces. Working on a floured surface, roll each piece out to a thin, 16cm round. Transfer two bases to each of two floured oven trays.

8.Spread dough bases with a thin layer of lamb mixture. Season to taste. Bake 8-10 minutes, until topping is cooked and bases are crisp and golden.

9.Serve straight away topped with extra parsley and extra yoghurt.

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