As all my regular readers will know I do enjoy making my own pizzas as these can taste so much better than shop bought plus you know what’s in them and you can make them as healthy or unhealthy as you like.
Today’s recipe is for a Turkish style pizza also known as a lachmacun. This is full of flavour and is super tasty and best of all it’s so easy to make you will want to experiment with more homemade pizzas after trying it yourself.
For those that are unaware lachmacun are made using lamb mince which I tend to make again from scratch using what I call clean pieces of meat (meat with as much fat cleared as possible as we want to keep it healthy). I know they say the flavour is in the fat but so is the cholesterol and we don’t want that. I promise you won’t feel like you have been deprived of any flavour once out taste this as it’s yummy even if I say so myself.
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To start with you will need a pizza dough for the base. Don’t worry it really isn’t as hard as you think. In fact my recipe doesn’t need you to do much at all except measure and pour and press a button, told you it’s easy. I like to use my Russell Hobbs mixer to make my dough base as it means I don’ need to worry about kneading the dough myself. The part of the topping for the pizza is cooked with the dough and the rest is added at the end to give it a fresh mix of flavour.
Just to add I use a pizza stone when making my pizzas but you can always use a baking tray if you don’t have one.
For the dough:
250g Strong White Flour
5g Freshly ground sea salt
30ml Olive oil
For the First Topping:
100g minced lamb
5tbs tomato puree
2-3 cloves of garlic, chopped
1/5tsp chilli powder
For the Second Topping:
1 medium white onion chopped
2 medium tomatoes chopped into small pieces
1 heaped tbs pickled jalapenos, chopped
3-4tbs chopped coriander
Make the dough in advance.
Mix together the flour, yeast, salt, water and oil in a mixer and allow the dough hook to do all the hard work. Mix for about 5 minutes then with an oiled spatula scrap out the dough into an oiled bowl (plastic). Cover and leave in a warm place for 3-4 hours. You can leave it longer if you need to.
About 30 – 40 minutes before you are ready to make the pizza set your oven to 220 (conventional oven) 210 (fan oven) and place the stone in and allow to heat.
I normally prepare the toppings when I put the stone into the oven as it gives adequate time to get both ready.
Prepare your two sets of toppings. The first topping will go straight onto the pizza and be cooked with the dough. Combine the minced lamb with the tomato puree, paprika, garlic and chilli powder and mix well. Cover and set aside whilst you make the second topping.
The second topping goes on top of the pizza once it has been cooked giving it both a cooked and fresh combination. Mix the onion, tomatoes, jalapenos and coriander and set aside.
When the stone has been heated and the toppings are ready place the dough onto a floured surface and flatten it out a little in the shape of a circle. This does not have to be particularly large as long as you have the beginnings of the circle it will be fine so about 7-8 inches in diameter then place the dough onto the pizza stone and gently but quickly push the dough out so that you have a large round that just covers the whole of the stone. You might find that a rolling pin that has been well floured may come in useful. Once the pizza base has been spread as far and as thin as possible spread over the lamb mix. I find placing blobs around the pizza then spreading this with the back of a spoon an easier way of getting and even distribution quickly.
Cook for approximately 16 minutes, the cooking time will vary depending on your oven. Once cooked remove from the oven and add the second topping.
Place the stone on the serving rack that comes with the stone and serve.
Chefs tip: Serve with fresh lemon as this adds a gorgeous tangy flavour and also boosts your vitamin C intake.
Want more homemade pizza recipes? Then take a look at these: