Turkish-style pizza
Makes: 2 large pizzas
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Rob Streeter
Turkish-style pizza
This is loosely inspired by “Turkish pizza”, lahmacun, a flatbread that has a spiced minced lamb topping baked into it
Makes: 2 large pizzas
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
800Kcal
Fat
32gr
Saturates
11gr
Carbs
90gr
Sugars
5gr
Fibre
5gr
Protein
36gr
Salt
2.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 batch pizza dough (see step 1 in the recipe)
- 250g lamb mince
- 1 small onion, very finely chopped
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- a good pinch of chilli flakes
- 3 tbsp chopped parsley
- juice and zest of ½ lemon
- 60g grated mozzarella
- 100g feta, crumbled
- 50g pine nuts
- olive oil to drizzle, optional
For the speedy tomato pizza sauce
- 75g tomato purée
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 1 tsp mixed dried herbs of your choice
- 1 tsp caster sugar
Step by step
- Make the pizza dough of your choice - choose from either our overnight pizza dough or our quick pizza dough. Preheat the oven to as hot as it will go, about 240°C, fan 220°C, gas 9, with 2 large, flat baking trays in the oven.
- Fry the lamb mince and onion together in a large nonstick frying pan (there’s no need to add oil) over a high heat, breaking the mince up. Fry for 5 minutes, stirring, until the mince starts to crisp. Add the spices and cook for 30 seconds. Remove from the heat; stir in most of the parsley, the lemon juice and season. Tip onto a plate to cool.
- For the speedy tomato sauce, simply mix everything together in a bowl with some seasoning, plus 2 tablespoons of water.
- Roll and shape the pizza dough into 2 large pizza bases, about 30cm each in diameter, on a large square of baking paper; spread each one thinly with half the sauce. Scatter on the spiced mince, mozzarella, feta and pine nuts. If using the quick pizza dough, leave to rise for 10-15 minutes before baking. Transfer the pizzas to the preheated baking trays and bake in the hot oven for 10-12 minutes.
- Scatter on the rest of the parsley and the lemon zest just before serving, and add a drizzle of oil.
Chef quote
I love Middle Eastern flavours, so for me, this is a perfect cross-cultural mash-up
