Recipe: Turkish Lamb Pizza – a tasty take on Lahmacun
Immerse yourself in the tastes of a bustling market in Turkey from the comfort of your own home, with this unique pizza recipe
While pizza is typically associated as being a quintessentially Italian creation, the Turks have their own take on the basic concept behind pizza. Known as lahmacun, the thin dough base topped with minced meat and plenty of herbs and vegetables sounds familiar, but the lack of cheese and use of spices such as paprika and cinnamon give it a real point of difference.
If you're looking to conjure up some of the delicious flavours that lahmacun delivers, all from the comfort of your own home, you can't do better than make it based off this brilliant recipe from Oli Mannion, which uses sumac, cumin, shallot, and coriander to pack it with a real Middle Eastern flavour hit.
And if you're looking for the perfect pizza oven to cook it in, Ooni Pizza Ovens make for the perfect addition to any outdoor kitchen. With a range of gas, wood pellet, and multi-fuel ovens that come in both 12-inch and 16-inch sizes, a pizza oven from Ooni is sure to help you become the ultimate home pizza chef.
So, if you're looking to take your pizza game to a different level and deliver some unique flavours on your flatbread, why not give this recipe – and an Ooni oven – a try?
- 250g classic pizza dough (increase to 330g if making a 16" pizza)
- 200g lamb mince
- 1 handful cherry tomatoes
- ½ roasted red pepper
- 2 tbsp tomato paste
- 2 tsp chilli flakes
- 1 tsp smoked paprika
- ½ tsp cinnamon
- 1 tbsp sumac
- 1 tsp cumin
- 1 shallot, finely diced
- 2 tbsp fresh coriander
- TO GARNISH:
- Salt and pepper to taste
- 1 lemon, halved
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh oregano
- Prepare your pizza dough ahead of time using the guide linked below.
- In a blender, add all your lamb seasoning ingredients, followed by the minced lamb on top. It’s important to keep the lamb at the top as this prevents the meat from being overworked. With the lid on, pulse the ingredients in short bursts. Once roughly combined, decant the mix and set aside.
- Heat a cast iron pan and place two halves of your lemon face down on the hot surface to char slightly. Once the surface has browned, remove from the pan and set aside.
- Fire up your Ooni pizza oven. Aim for 350°C (662°F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
- Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. Spoon an even layer of your lamb mix over the base of the pizza, then finish with a drizzle of olive oil.
- Slide the pizza off the peel and into your oven. Let cook for 2-3 minutes, making sure to turn the pizza regularly to ensure an even cook. The slightly lower temp and longer cook time allows the lamb to cook perfectly through.
- Once cooked, transfer the pizza to a wooden serving board. Squeeze over your browned lemon and finish with a garnish of your fresh chopped herbs, and a sprinkle of salt and pepper. Serve immediately!
Oli Mannion for Ooni Pizza Ovens