| | Turkish pizza
Turkish pizza
Turkish pizza 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Sift the flour into a large bowl. Stir in the yeast. Stir in the salt and sugar until combined. Make a well in the centre. Pour in the water and oil. Stir until just combined. Use your hands to bring the dough together. Turn the dough out onto a lightly floured surface. Knead for 5 minutes. Drizzle extra oil into a large clean bowl. Add dough and turn to coat. Cover with a clean tea towel. Set aside in a warm draught-free place for 1 hour or until doubled in size.
  2. Heat oil in a frying pan over medium heat. Cook onion, stirring, for 5 minutes. Add garlic and lamb. Cook for 5-8 minutes or until lamb starts to brown. Stir in cumin, coriander and paprika for 1 minute. Stir in tomato and paste. Season. Simmer for 5 minutes. Cool. Stir mint and coriander into the lamb mixture.
  3. Preheat oven to 250C/230C fan forced. Sprinkle 2 baking trays with a little couscous.
  4. Knead the dough briefly in the bowl to knock out the air. Place on a floured surface. Halve dough. Roll out each piece to a 30cm disc. Place on prepared trays. Set aside for 20 minutes to rise slightly. Spread lamb mixture over dough, leaving a 2cm border. Fold in 2 sides to form an oval. Twist ends. Sprinkle dough with remaining couscous.
  5. Bake for 10-12 minutes or until crisp and golden. Place yoghurt and harissa in a bowl. Season. Stir until nearly combined. Drizzle over pizzas. Scatter with extra mint.
Time for preparing:
35 min.


  • 250g bread and pizza plain flour
  • 1 teaspoon instant dried yeast
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 150ml water
  • 3 teaspoons olive oil, plus extra to grease
  • Topping
  • 1 tablespoon olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, chopped
  • 500g lamb mince
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 large tomato, finely chopped
  • 1 tablespoon tomato paste
  • Small handful fresh mint leaves, chopped, plus extra, to serve
  • Small handful fresh coriander leaves, chopped
  • 2 tablespoons couscous
  • 125g Tamar Valley Greek Style Yoghurt
  • 2 teaspoons harissa