You can use store-bought or homemade dough for this recipe inspired by pide (pronounced pea-deh), Turkey's answer to pizza.
- Total Time:
- Yield: Makes 6
Photography: Lennart Weibull
Source: Martha Stewart Living, October 2016
- 1 pound ground lamb
- 1 minced onion
- 1 tablespoon tomato paste
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Kosher salt
- Unbleached all-purpose flour, for dusting
- 1 pound room-temperature Quick Basic Pizza Dough
- Extra-virgin olive oil, for brushing and drizzling
- Diced red onion, fresh mint leaves, and pine nuts, for serving
Preheat oven to 450 degrees. In a large skillet, combine lamb, onion, tomato paste, cayenne, cumin, and cinnamon. Season with salt. Cook over medium, stirring occasionally, until meat is browned, about 10 minutes. Dust surface lightly with flour. Divide dough into 6 balls; roll into 10-by-5-inch ovals. Transfer to 2 rimmed baking sheets. Divide filling among ovals, leaving 1/2-inch borders. Fold edges over meat; pinch ends together. Let stand, draped with plastic, in a warm place until they double in size, about 30 minutes.
Brush crust with olive oil. Bake until golden, about 18 minutes. Drizzle with more oil; top with red onion, mint, and pine nuts; serve.