Lahmacun / Lamb Pizza / Pizza de Cordero

makes 6

for the dough

225g plain flour

15g fresh yeast

1 tbsp olive oil

~150ml tepid water

1tsp salt

for the topping
20g minced lamb
1 large red onion
4 ripe plum tomatoes
172tbsp of tomato puree
2tbsp olive oil
small handful of chopped coriander
small handful of chopped flat-leaf parsley

50g pine nuts

1/2 tsp lemon juice

1/2 tsp brown sugar

Freshly ground black pepper

Maldon sea salt

spices

1 tsp ground coriander

5 ground cloves

1/2 tsp ground cinnamon

1/4 tsp chili powder

The contents of 2 cardamon pods, ground

to serve 
small bunch of fresh coriander

a dollop of Greek yoghurt

a slice of lemon

1. Combine the yeast with 2 tablespoons of the flour and 75ml of the water and leave for about 10 minutes; after which time it will bubble up.

2. Sift the flour and mix in salt. Make a well in the centre and stir in the oil and yeast mixture.

3. Bring the dough together and knead for 15 minutes until you have a shiny elastic dough.

N.B. do not knead on a floured surface: there is no need; and, in effect all you would do is add more flour to the recipe.

4. Put the dough into an oiled bowl: cover with cling film and leave to prove for 2 hours.

Meanwhile:

5. In a heavy-bottomed pan, sweat down the onion with the oil.

6. Add the lamb mince and saute for 5 minutes. Season well before adding the spices.

7. Halve the tomatoes and grate them into a bowl; discarding the skins.

8.  Add the tomato pulp, purée, lemon juice and sugar. Cook for 5 minutes until most of the liquid has evaporated.

9. Stir in the pine nuts, fresh parsley and coriander.

10. Check for seasoning and set aside to cool.

then...

11. Preheat the oven to 220°C

12. Divide the dough into 6 equal pieces: roll into a ball and flatten out.

13. Place a spoonfuls of your topping in the centre; leaving space around the outside.

14. Place on a lined baking tray and bake in the oven for 12 minutes.

15. Remove and serve with a dollop of yoghurt and slice of lemon.