Turkish Pizza

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Dear friends and readers, thanks for all the supports and encouragement. 

Wishing all a Joyful and Happy New Year 2014!

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Turkish pizza (lahmacun) is a round, thin piece of dough topped with minced meat (most commonly beef and lamb) and minced vegetables and herbs including onions, tomatoes and parsley, then baked. Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant.

I read this pizza recipe from Lena, Frozen Wings. I want to use minced chicken as well as my family seldom take beef or lamb. Basically the raw minced meat and blended herbs are mixed together then top on thin pizza dough. The pizza is then baked for few minutes till cooked. I fear the raw minced chicken not cook through therefore pre-cooked the meat before used. Just like Lena did.

I served this pizza as part of dinner pizza meal. This pizza is meant for adults while the kids are having ordinary cheesy pizza. I knew they can't accept this herbed pizza :D Initially I plan to make 3 pieces of 25cm pizza. After sending my 1^st pizza into oven I found that the crust is not thin enough. The crust still looks pale after extended 3 minutes baking time in oven. Therefore for the subsequent pizza I roll the dough into 30 cm round and bake at higher temperature. The result is better, thinner crust with lightly brown colour. I enjoy by sprinkle with Tabasco sauce, folding over and eat.

Adapted with minor modification from Frozen Wings

Yield better result making into 3 pieces of 30cm pizza

Ingredients:

~Pizza dough

250g all-purpose flour

1 teaspoon salt

½ teaspoon sugar

1½ teaspoon instant yeast

½ cup of water or more

40ml vegetable oil

~Topping

200g ground chicken

1 medium onion, chopped

½ combination of red and green bell pepper, cut into strips

1 piece tomato, quartered

¾ teaspoon paprika powder (omit)

½ teaspoon cumin powder

A pinch of cayenne (omit)

½ teaspoon ground black pepper

1 bunch of flat leaf parsley

3 tablespoons tomato paste

1 teaspoon salt

½ teaspoon olive oil (replace with vegetable oil)

Methods:

1. In a large bowl, mix the flour, salt, sugar, instant yeast together with a spatula. Pour in water and oil. Then mix around till most of the dry ingredients are incorporated with the liquid.

2. Knead by hands till form smooth and soft dough. Shape into a ball, cover with a cloth and let proof for 1½-2 hours.

3. Meanwhile make the filling. Process onion, bell peppers, tomato in a food processor till everything is well ground. Remove to a bowl and add in ground chicken, paprika, cumin, cayenne, black pepper,  tomato paste, salt and oil . Mix till all is well combined. Set aside. (I cooked the ground meat till almost cooked before mix with blended vegetables) Drain the filling before used.

4. Divide the dough into 3 portions. Roll dough into a very thin circle, about 2 mm thickness. Transfer the dough into a baking tin or pizza pan. Top with the filling and bake in a preheated oven at 205C for about 7 -10 minutes. (I used 220C)

I am submitting this post to Asian Food Fest: West Asia hosted by Shannon from Just As Delish.