Recipe Provided By"Two Purple Figs"
1 hr 15 min
- 1 cup lukewarm water
- 1/2 tablespoon instant or active dry yeast
- 1-1/2 tablespoons honey
- 2 cups of bread flour or all-purpose flour
- 1/2 tablespoon kosher salt
- 1/2 teaspoon olive oil (for the bowl)
Special Lamb Mix
- 1 pound minced American Lamb
- 2 garlic cloves
- 1/2 red onion
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh mint leaves
- 2 tablespoons tomato paste
- 1 teaspoon allspice
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon nutmeg
- Feta cheese
- Onions, sliced
- Fresh mint leaves, minced
- Toasted pine nuts
- Green chile/jalapeños, whole or sliced
- Mini tomatoes, whole or diced
- Assortment of olives, whole or chopped
- Colored mini peppers
- Pomegranate arils
- Lemon wedges
For the Pizza Dough: In a measuring cup, add water, honey and yeast; allow mixture to sit for 1 to 2 minutes. It will start to go opaque and may foam and show bubbles on the top the longer it sits, which is fine.
In a mixer bowl, add flour and salt; mix well. Add in the honey-water mixture; knead the dough until smooth. It should not be sticky, but should not feel hard or dry to the touch; it should stick slightly to your fingers.
In a large bowl, add oil; cover the entire inside of the bowl with it. Add pizza dough to the bowl; roll it over the oiled surface so it’s entirely covered with a thin layer of oil. Cover the bowl with plastic wrap; let the dough proof (rise) in a warm spot (like inside your oven while it is shut off) for 1-1/2 to 2 hours until the dough doubles in size at least.
Divide pizza dough into 18 pieces. Roll out each piece into a circle about 1/8-inch thick and 2 inches in diameter; place each piece on a parchment paper-lined baking sheet.
For the Special Lamb Mix: In a food processor, add cloves, onion, parsley, mint, tomato paste, allspice, salt, pepper, cinnamon, oregano, red pepper flakes and nutmeg; pulse into a thick salsa-like consistency. Add American Lamb; pulse mixture together to a rough paste-like consistency.
Spread one tablespoon of the meat mixture over each pizza dough, distributing it evenly with the spoon into a thin layer. Press lamb mixture down very gently; make sure it sticks well to the dough.
Bake the Mini Turkish Pizzas at 500°F for about 8-10 minutes until cooked through. Depending on thickness and size of the pizza, they may need to bake for up to 12 minutes. (Make sure they aren’t too crispy on the edges so they can still fold into a wrap.)
When pizza is done, sprinkle each with fresh parsley and mint; serve with toppings on the side. The lemon-squirt is essential. Fold each pizza over and enjoy.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest