Turkish Pide Lamb Pizza - MICHELLE MINEHAN, AIS
Makes 2 pizzas
INGREDIENTS
2½ cups plain flour
7g sachet dried yeast
1 tablespoon salt
1 tablespoon olive oil, plus extra to grease
water
olive or canola oil spray
1 small onion, finely chopped
1 teaspoon minced garlic
500g minced trim lamb
½ teaspoon ground cinnamon
1 teaspoon mixed spice
1 tablespoon lemon juice
2 tomatoes, diced
1/3 cup Peters Farm natural no fat set yogurt, to garnish
2 tablespoons chopped fresh mint, to garnish
METHOD
Combine flour, yeast and salt in a bowl. Make a well in the centre and mix in oil and 250-300ml lukewarm water until a soft dough forms. Turn dough out onto a lightly floured surface and knead for 3 minutes or until almost smooth.
Place dough in a clean, lightly greased bowl. Cover with plastic wrap and leave in a warm place for about 1 hour or until doubled in size.
Preheat oven to 200°C or 180°C fan-forced. Punch dough down with your fist and knead for 30 seconds or until dough returns to it original size. Cut dough in half and roll into 2 oval shapes, about 1cm thick.
Place dough on a baking tray lined with non-stick paper. Place filling in the centre and fold in sides to partially enclose filling. Squeeze dough together at each end. Lightly brush with olive oil or water. Bake for about 20 minutes or until crisp and golden.
For the lamb filling:
Spray a non-stick frypan with oil and cook onion and garlic over medium heat until soft. Add mince, spices and lemon juice and cook until brown. Remove from heat and stir tomatoes through.
When pizzas are cooked, drizzle with yogurt and sprinkle with mint.
[x]
Sorry, your configuration doesn't support this feature.
The minimum requirements are MSN Messenger 6.0 or higher and Internet Explorer 5.5 or higher.
Download Windows Live Messenger now.
Home