Dairy-Free Turkish Pizza (Lahmacun)

Ingredients

• 2 cups All-Purpose Flour
• 1 tsp Instant Yeast
• 0.5 tsp Salt
• 2 tbsp Olive Oil
• 0.75 cup Warm Water
• about 450 g Ground Lamb
• 1 medium Onion
• 2 medium Tomato
• 0.5 medium Red Bell Pepper
• 2 cloves Garlic
• 0.25 cup Parsley
• 0.5 tsp Red Pepper Flakes
• 1 tsp Cumin
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine flour, yeast, and salt. Add olive oil and warm water and mix until a dough forms.
2. 2Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
3. 3While the dough is rising, prepare the topping. In a food processor, combine ground lamb, onion, tomatoes, red bell pepper, garlic, parsley, red pepper flakes, cumin, salt, and pepper. Pulse until finely chopped and well combined.
4. 4Preheat oven to about 230°C (230°C).
5. 5Divide the dough into 4 equal portions. Roll each portion into a very thin oval shape.
6. 6Spread the lamb mixture evenly over each dough oval.
7. 7Place the lahmacun on baking sheets and bake for 10-12 minutes, or until the crust is golden brown and the lamb is cooked through.
8. 8Serve hot with a squeeze of lemon juice and fresh parsley.

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