Turkish pizza

Name: Turkish pizza
Yield: 4
Ingredients: 1 tsp Active dried yeast, For Pizza base; ½ tsp Sugar, For Pizza base; 150 ml Water, Lukewarm - for Pizza Base; 3 cups Strong flour, For Pizza base; ½ tsp Salt, For Pizza base; 4 drops Sunflower oil, For Pizza base; 2 Tbsp Tahini paste; 1 Tbsp Olive oil; 1 Tbsp Butter; 1 large Red onion, Sliced; 2 cloves Garlic, crushed; 225 g Beef mince (Main); 2 Tbsp Tomato paste; 1 tsp Sugar; ¾ tsp Allspice; 2 Tbsp Pomegranate molasses; 1 pinch Salt & freshly ground pepper; 2 Tbsp Chopped parsley; 2 tsp Sumac powder; 1 drizzle Lemon juice

for 4 people

Reader Recipes

By Christine Friend

The idea for this recipe was inspired by Yotam Ottolenghi in a TV programme when he visited Turkey. We enjoy Middle Eastern food and we worked on this idea to produce our own version of "Turkish Pizza". This recipe is easy to prepare and includes some special flavours. Sumac has a slightly tart flavour and can be used instead of lemon juice. It is found in many Middle Eastern recipes sprinkled over hummus, Greek salads and roast chicken. Pomegranate Molasses has a tangy, syrupy flavour of reduced pomegranate juice. Both these products should be available in large supermarkets or stockists of Middle Eastern foods.

Ingredients

1 tsp	Active dried yeast, For Pizza base
½ tsp	Sugar, For Pizza base
150 ml	Water, Lukewarm - for Pizza Base
3 cups	Strong flour, For Pizza base
½ tsp	Salt, For Pizza base
4 drops	Sunflower oil, For Pizza base

Topping

2 Tbsp	Tahini paste
1 Tbsp	Olive oil
1 Tbsp	Butter
1 large	Red onion, Sliced
2 cloves	Garlic, crushed
225 g	Beef mince (Main)
2 Tbsp	Tomato paste
1 tsp	Sugar
¾ tsp	Allspice
2 Tbsp	Pomegranate molasses
1 pinch	Salt & freshly ground pepper

Garnish

2 Tbsp	Chopped parsley
2 tsp	Sumac powder
1 drizzle	Lemon juice

Directions

You can use a bought pizza base or Turkish bread or make your own Pizza base.
Put the yeast and the sugar into a small bowl with half the lukewarm water. Set aside for 15 minutes until it is frothy.
Sift the flour and salt into a large bowl, make a well in the middle and add the creamed yeast and the rest of the water. Using your hand, draw in the flour and work the mixture to a dough, adding more water if necessary.
Turn the dough onto a lightly floured surface and knead until it is smooth and elastic. Drip a few drops of sunflower oil into the base of the bowl and roll the dough into it. Cover the bowl with a damp tea towel and leave in a warm place for a bout an hour or until the dough has doubled in size.
Prepare the topping. Heat the oil and butter in a pan and gently fry the onion and garlic until soft - approximately 8 - 10 minutes. Leave to cool in the pan.
Put the mince in a bowl, add the tomato paste, sugar, allspice and pomegranate molasses and season. Add cooled onion and garlic and store in the fridge until required.
Preheat oven to 185C if using a bought pizza base. If you have made your own base then preheat the oven to 200C. Place a pizza stone in the cold oven and warm it up with the oven - this will take about 30 minutes.
Punch down the dough, knead it lightly on a floured surface. Roll out thinly into a round stretching the dough as you go.
Place the base on a metal tray and paint tahini paste over the base. Then distribute the mince mixture over the tahini. Slide base onto the hot pizza stone. Bake for 15 - 20 minutes.
Garnish with sumac, parsley and lemon juice. Serve with a simple Greek salad or salad leaves.