Mini Turkish Pizza
12 servings
120 minutes
Turkish mini-pizza is an amazing combination of traditional Turkish flavors and the convenient format of miniature flatbreads. Based on the principles of making classic Turkish 'pide', this version features a tender dough with a light crispy crust and aromatic meat filling. Lamb minced with cumin, black pepper, and fresh parsley gives it a rich Eastern taste that unfolds with each bite. A hint of lemon juice adds freshness, while the softness of the dough makes it an ideal option for a snack or serving at family dinner. It is best served with traditional yogurt sauce and lemon wedges to highlight the richness of flavors.
1
Mix flour, yeast, and salt in a bowl. Add water and oil, and knead the dough. Knead for 5-10 minutes depending on whether you are doing it by hand or in a mixer, until the dough is elastic and smooth.
- Wheat flour: 100 g
- Rye flour: 150 g
- Salt: to taste
- Water: 175 ml
- Dry yeast: 1 teaspoon
- Olive oil: 2 tablespoons
2
Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for an hour until it doubles in size.
- Olive oil: 2 tablespoons
3
Preheat the oven to 200°C. To make the lamb filling, sauté the onion and garlic in oil until soft. If you add a pinch of salt, they shouldn't brown. Add the minced meat and spices, then add the tomato puree.
- Onion: 1 head
- Garlic: 1 clove
- Olive oil: 2 tablespoons
- Salt: to taste
- Minced lamb: 250 g
- Ground cumin (zira): 0.5 teaspoon
- Tomato puree: 2 tablespoons
4
Stir the meat to avoid lumps and cook for 10 minutes until the lamb is pink. At the end, add parsley and lemon juice, and taste for salt and pepper.
- Parsley: 40 g
- Lemon juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
5
Punch the dough to remove excess air and divide it into 25 small pieces, about 15 g each. Roll them into circles with a diameter of 6-7 cm. Leave on trays covered with a towel for 10 minutes.
6
Place 1 teaspoon of filling in the center of each circle, spreading it over the dough. Brush the dough with melted butter, especially around the edges, and bake for 8-10 minutes until they are firm but not brown. When you take them out of the oven, cover with a towel. Unfortunately, it will get dirty, but this is necessary to prevent a hard crust. The flatbreads should be soft enough to easily roll up. Sprinkle with parsley and serve with lemon wedges and sauce.
- Butter: 2 tablespoons
- Parsley: 40 g
- Lemon juice: 1 tablespoon