Turkish Pizza

Ingredients

• 220 g whole wheat flour
• Salt
• 21 g fresh yeast
• 3 tbsp olive oil
• 2 small onions
• 2 small garlic cloves
• 300 g ground lamb
• 1 tsp sumac
• 0.5 tsp Pul Biber
• 1 tsp cinnamon
• Pepper
• 1 tbsp honey
• 2 tbsp balsamic vinegar
• 320 g medium tomatoes (4 medium)
• 80 g arugula (1 bundle)
• 6 tsp pine nuts
• 1 small pomegranate

Instructions

1. 1.

   Sift 200 g flour and ½ tsp salt into a bowl, creating a well in the center.

2. 2.

   Crumble yeast into the well and pour over 150 ml lukewarm water. Stir lightly and cover; let rest in a warm place for 10 minutes.

3. 3.

   From the edges, fold flour into the yeast mixture, add 1 tbsp olive oil, and knead into a smooth dough. Cover and let rise in a warm spot for 50 minutes.

4. 4.

   Meanwhile, peel and finely dice onions. Peel and finely chop garlic.

5. 5.

   In a bowl, mix ground lamb with sumac, Pul Biber, cinnamon, salt, and pepper.

6. 6.

   Heat remaining oil; sauté onions and garlic over medium heat until translucent. Add the meat mixture and cook, stirring frequently, for 15 minutes.

7. 7.

   Season the cooked meat with honey and balsamic vinegar.

8. 8.

   Wash tomatoes, cut off stem ends in a wedge shape, slice into rounds. Wash arugula and dry by spinning.

9. 9.

   Divide the risen dough into six pieces; roll each out to about 4 mm thickness on a lightly floured surface.

10. 10.

    Place dough discs onto baking sheets lined with parchment paper; top with tomato slices, seasoning lightly with salt and pepper.

11. 11.

    Spread lamb mixture over the flatbreads, sprinkle pine nuts. Bake in preheated oven at 225 °C (or 200 °C fan) for 12–15 minutes.

12. 12.

    While pizzas bake, release pomegranate seeds from the fruit: cut a wedge at the stem end, then hold the fruit over a bowl and gently break apart to let seeds fall. Remove bitter white membranes. Sprinkle seeds over the pizzas, arrange arugula on top, and serve immediately.