Turkish-Style Lamb Pizza

By Drjt

Ingredients

• • 2 1/2 cups unbleached, all-purpose flour, plus more for dusting
• • 2 teaspoons kosher salt (or 1 teaspoon table salt), plus more to taste
• • 1/2 teaspoon instant yeast
• • 1 cup cool (65° F) water
• • 1 tablespoon olive oil, plus more for oiling bowl
• • 1 small onion, peeled and finely chopped
• • 4 cloves garlic, peeled and finely chopped
• • 1/2 teaspoon red pepper flakes, or more to taste
• • 8 ounces ground lamb
• • 2 tablespoons tomato paste
• • 1 teaspoon ground sumac (a pinkish-red spice with a tart, fruity flavor, available in specialty gourmet and health food stores; may substitute finely grated lemon zest)
• • 1/4 cup finely chopped mint leaves
• • 1/4 cup finely chopped parsley leaves
• • Freshly ground black pepper to taste
• • Yogurt, for drizzling over finished pizzas (optional

Details

Servings 3
Adapted from winespectator.com

Preparation

Step 1

1. Combine the first four ingredients in the bowl of an electric mixer fitted with a dough hook or, alternatively, in a large bowl using a large metal spoon. If using the mixer, work the dough on low speed until it gathers into a coarse ball, about 4 minutes. Let the dough rest 5 minutes, then mix again on medium-low speed until the dough clears the sides of the bowl and sticks just a little to the bottom, about 2 minutes. If it is too sticky, add more flour to the dough a tablespoon at a time. If it is too stiff, add more water to the dough a tablespoon at a time. If mixing the dough by hand, repeatedly dip one of your hands or the spoon in room-temperature water, and mix vigorously in the same manner as a mixer.
2. On a lightly floured work surface, pat the dough into a smooth ball. Place the dough into a bowl that has been brushed with olive oil. Turn dough in bowl until it is coated with the oil. Cover the bowl with a clean kitchen towel, and let the dough rise in a warm, dry place for 1 1/2 hours. Punch down the dough, and reform it into a ball. Return to the bowl, cover and refrigerate 2 hours. If not using immediately, cut the dough into 3 equal pieces using a knife or pastry blade dipped into water. Form the pieces into balls, and rub each ball with oil. The dough will keep in the refrigerator stored in a resealable plastic bag up to 2 days, or in the freezer up to 3 months.
3. Place a pizza stone or unglazed, fire-proof tiles on the middle rack of the oven, and heat oven to 500° F.
4. In a skillet, heat the tablespoon of olive oil over medium-high heat and add the onion, garlic and pepper flakes. Cook for 2 to 4 minutes, stirring frequently, until the vegetables are golden and fragrant, then stir in the lamb, breaking it up with a wooden spoon so that it cooks evenly. Cook until it begins to brown at the edges, then stir in the tomato paste. Cook for 5 minutes, until the tomato paste is a deep rust color, then add the sumac, mint and parsley. Stir to combine, taste and adjust the seasoning with salt and pepper as necessary. Transfer the mixture to a large bowl.
5. Lightly flour the dough and your hands, and on a lightly floured work surface, flatten one of the dough balls into a disk. Roll out to an evenly thick, 9-inch circle, using a rolling pin.
6. Transfer circle to a pizza peel or an inverted baking sheet dusted with cornmeal (this will help the dough slide easily onto the stone). Top the circle with about 1/3 of the lamb mixture, distributing it evenly over the surface. Repeat with the remaining two pieces of dough and bake in the oven for 7 to 9 minutes, until the crust is puffy and lightly charred. Slice and serve, drizzled with yogurt if desired.