Lamb Turkish Pide Pizza
Looking or a different recipe for pizza? Make Turkish Pide pizzas! These are boat shaped pizzas made with a simple dough and this recipe has lamb mince filling.
Equipment
- Optional: Stand Mixer or Bread Machine for kneading dough
- Kitchen scales
- Frying pan
- Rolling pin
- baking trays
- Baking paper
Ingredients
Bread dough
- 1 ½ teaspoon instant dry yeast
- ½ teaspoon sugar
- 500 grams (17.63 ounces, 1.10 pounds) bread flour/strong flour/bakers flour
- 1 tablespoons olive oil
- 320 grams (11.28 ounces) water
Filling
- 2 tablespoons olive oil
- 250 grams (1 large) brown onion finely chopped
- 2 cloves garlic minced
- ½ teaspoon cinnamon powder
- 1 ½ teaspoon ground cumin
- ½ teaspoon chilli powder or cayenne pepper
- 3 tablespoon tomato paste
- 500 grams (17.63 ounces, 1.10 pounds) lamb mince or lean beef mince
- 1 x 400 gram (14 ounces) can diced tomatoes
- 50 grams (1.76 ounces) pine nuts or roughly chopped cashews
- 3 tablespoons chopped fresh coriander cilantro
Garnish optional
- Greek style natural yogurt
- Small amount of finely chopped fresh coriander cilantro
Instructions
Make the dough
- If Kneading by HandPlace all the ingredients into a large mixing bowl, holding back some of the water. With a clean dry hand, mix the ingredients together in the bowl adding a little more water if necessary, to bring everything together.Next, tip the dough onto a lightly floured bench, gather the dough together, and start kneading. Press the heel of you palms into the dough, pushing and stretching the dough away from you, then rolling the dough back on itself toward you. Repeat this action for about 5 – 1o minutes or until the dough looks smooth and soft. If necessary, lightly dust the bench with flour and scrape any stuck bits of dough from the bench back into the dough as you work.When kneaded place the dough into a large bowl, tightly cover with plastic food, place in a warm area for 1-2 hours or until it has doubled in size.If Using A Bread MakerPlace all the ingredients for the dough to the basket of the bread mixer. Set the bread machine to the dough cycle. After a minute or two check the dough. Keep the dough in the bread machine until it completes its full cycle where the dough will double in size.If Using a Stand MixerPlace all the ingredients into the bowl of a stand mixer, holding back some of the water. Attach the dough hook, start the machine and knead on low speed for about 1 minute to combine all the ingredients, stopping the mixer once or twice to scrape down the sides of the bowl.Increase the speed to medium and knead for about 5 – 10 minutes. While kneading the dough, if it looks dry add some of the reserved water if needed. When the dough is smooth and soft, remove the bowl from the stand mixer and tightly cover with plastic food wrap. Place in a warm area for 1-2 hours or until it has doubled in size.
While the dough is rising make the filling
- Heat 1 tablespoon oil in a frying pan over medium/high heat and fry the onions until soft but not golden – this will take about 5 minutes.
- Turn down the heat slightly add the garlic and cook and stir for on minute.
- Turn the heat to low, add the cinnamon, cumin and cayenne, fry for about 1 minute or until fragrant, being careful not to burn the spices. Note: If after adding the spices and the pan looks dry add a splash of water, doing this will still allow the spices to release their flavour without burning.
- Add the tomato paste, turn the heat back to medium and cook while stirring for about 1 minute.
- Add the lamb mince and cook for about 10 minutes, use a spatula or wooden spoon to break the mince into small piece as it cooks.
- Then add the crushed tomatoes and continue to cook uncovered for another 15 minutes, or until the mixture becomes quite dry.Optional: At this point of cooking most of the fat would have rendered off from the meat. To make it a healthier dish some of the excess fat can be removed. To do this push the meat to one side of the pan, then tilt the pan slightly so the meat sits at the top allowing the fat to slide down to the opposite side. Using several layers of absorbent paper, blot up as much fat as you can.
- Remove from the heat and mix in half of the nuts and 2 tablespoons of chopped fresh coriander. Taste for salt and season to your liking.
- Allow the mixture to come to room temperature before assembling the pizza.
Putting it together
- Preheat the oven to 200°C(390°F). Cut 8 pieces of baking paper into 20 x 14 cm rectangles
- Turn the dough out onto a lightly floured surface and divide into 8 equal portions.
- Take 1 piece of dough and roll it into an oval shape about 18 x 12 cm (7x5 inches) in size. Transferring the dough to one of the cut pieces of baking paper. Repeat with the remaining dough.
- Divide the lamb mixture into 8 and spread evenly over the dough, leaving about a 2cm (0.78 inch) boarder all around. Sprinkle with the remaining nuts. Brush the edges with oil.
- Width wise pinch the each of the ends together, then use your palms to bring the sides of the dough up and over the filling. Carefully lift each of the pizzas with the baking paper and transfer to a baking tray.
- Evenly divide and sprinkle the remaining nuts over the pizzas, then bake for about 15 – 20 minutes or until cooked.
- Sprinkle with chopped coriander and serve with a dollop of Greek yogurt.
Notes
Dough: This recipe makes about 815 grams (28.74 ounces) of dough. When divided into eight, each piece is about 101 grams (3.56 ounces).
Filling: This recipe make about 655 grams (23.10 ounces) of filling. When divided into eight, each portion is about 81 grams (2.85 ounces).
These are best eaten the day it was made, however are perfectly okay the next day. They won’t be as nice as on the day but, can be reheated or eaten at room temperature.
Nutrition
Serving: 1x Turkish pideCalories: 532kcalCarbohydrates: 57gProtein: 20gFat: 25gSaturated Fat: 8gCholesterol: 46mgSodium: 166mgPotassium: 482mgFiber: 4gSugar: 4gVitamin A: 209IUVitamin C: 9mgCalcium: 54mgIron: 6mg
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