It takes a while, but then you also have something. This spicy Turkish pizza tastes delicious.
- 250 g wheat flour
- 100 ml lukewarm tap water
- Tl salt
- 2 el Greek yoghurt
- 4 g dried yeast
- 1,5 el traditional olive oil
- 1 onion
- 1 green pepper
- 2 vine tomato
- 10 g fresh flat parsley
- 300 g lamb meatballs
- 1 el tomato paste
- 2 tl harissa jar 100 g
- 75 g arugula lettuce melange
Sift the flour over a bowl and add the water, salt, yogurt, yeast and oil. Knead in 10 minutes to a smooth and elastic dough.
Grease a large bowl with the rest of the oil. Form the dough into a ball, put it in the bowl and cover with cling film.
Let the dough rise for 1 hour in a warm and draft-free place until it has doubled in volume.
Chop the onion. Halve the peppers in the length, remove the seeds and cut the flesh into cubes of ½ x ½ cm (brunoise).
Cut the tomatoes into quarters, remove the seeds and cut the flesh into cubes of ½ x ½ cm. Slice the leaves of the parsley.
Put the meatballs, onion, bell pepper, tomato, parsley, tomato puree and harissa in a large bowl and knead together.
Heat a frying pan without oil or butter and fry the minced meat mixture for 2 minutes.
Remove the dough from the bowl, divide into 4 equal pieces and form into balls.
Roll each ball onto a piece of baking paper with a floured rolling pin to a pizza of approx. Ø 25 cm.
Heat 2 large frying pans without oil or butter over medium heat and place a pizza on the baking paper.
Bake for approx. 2 min. Until the bottom starts to color lightly and the dough is released from the baking paper without tearing.
Turn the pizza with the baking paper. Divide ¼ of the minced meat over it and warm for another 2 minutes.
Bake 2 more pizzas.
Divide the lettuce over the pizzas and roll them up. Yummy! .
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