Lamb and Herb Pizza

    10 hours 20 minutes

    This is a pizza made with a Turkish-style flat bread layered with a fresh sauce composed of tomatoes, sweet capsicums and minced lamb cooked with a flavourful selection of Mediterranean spices.

    18 people made this

    Serves: 10 

    • For the Lamb Sauce
    • 1 teaspoon chopped garlic
    • 1 yellow onion, chopped
    • 3 tablespoons chopped fresh basil
    • 1/2 cup chopped fresh parsley
    • 2 tablespoons chopped fresh mint
    • 1/2 teaspoon paprika
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander seed
    • 1/2 cup green capsicum, diced
    • 1/2 cup red capsicum, diced
    • 4 roma tomatoes, halved
    • 500g lean lamb mince
    • 6 tablespoons tomato paste
    • 1/2 lemon, juiced
    • 4 teaspoons olive oil
    • 1 pinch cayenne pepper to taste
    • 1 pinch salt to taste
    • For the Dough
    • 3 1/4 teaspoons active dry yeast
    • 1/2 teaspoon white sugar
    • 1 cup (250ml) warm water
    • 5 cups (625g) plain flour
    • 2 teaspoons salt
    • 1/4 cup (65ml) vegetable oil
    • 1/2 cup (125ml) water
    • For the Garlic Sauce
    • 1 cup plain yoghurt
    • 1/2 teaspoon chopped fresh parsley
    • 1/4 teaspoon crushed garlic
    • salt and ground black pepper to taste
    • For the Garnish
    • 1 cup grated green cabbage
    • 1 cup grated red cabbage

    Preparation:2hours  ›  Cook:20min  ›  Extra time:8hours chilling  ›  Ready in:10hours20min 

    1. Heat a large frypan over medium-high heat. Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced capsicums, lemon juice and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick puree.
    2. Place the lamb in the preheated frypan and reduce the heat to medium. Add the puree and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with cling wrap and refrigerate overnight.
    3. Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and 1/2 cup (125ml) water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
    4. Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yoghurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside.
    5. Punch the dough down, transfer it to a floured work surface and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 25cm circle. The dough should be thin, like a crepe. Place the rounds on baking paper.
    6. Preheat an oven to 260 degrees C.
    7. Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on baking paper on the lowest oven rack until the edges are a light tan colour, 8 to 10 minutes.
    8. Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 180 degrees C oven for 8 minutes.
    9. To serve drizzle with garlic sauce, top with grated cabbage and roll up to eat.

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    Reviews in English (15)


    LOVED this. It's a real project, that's for sure, but I was expecting it to be. I made the sauce ahead of time, browning the lamb first and draining the fat before adding the other ingredients. The dough was very tight; I think next time I'll add more water. To shape the rounds, I divided the dough in 10 pieces and shaped them into balls. I covered them with plastic wrap and let the balls sit for 10 minutes to relax. Then, I started the round-robin process of flattening them into rounds. At first roll, the dough rounds were about the size of pita bread. It took three or four sessions with the rolling pin, resting in between each workout, to get the dough into a nice thin round like a flour tortilla. I baked them as directed, about two at a time on parchment-lined baking sheets; it took 8 minutes in my oven. (Meanwhile, I kept rolling out other dough rounds.) The breads were a little brittle the first night, but I stacked the rest in between the parchment I baked them on, put them in a zipper bag, and refrigerated them. The leftovers softened up and can be topped and rolled up nicely to bring for lunches. We topped them with shredded red and green cabbage, the yogurt sauce, chopped parsley, tomatoes, onions, and harissa. I gave a miserly bite to two of my coworkers, who promptly had to leave the building and go to the nearest gyro place for something similar—it's that good.  -  13 Jan 2011  (Review from Allrecipes USA and Canada)


    As one who grew up in Istanbul and lived there for 14 years, I must say that this is an excellent recipe. Two extraneous comments on the recipe: 1) Be wary of how much tomato / tomato paste is used in the recipe as the tomato can easily overwhelm some of the more delicate tastes in sauce. 2) The garlic sauce and cabbage is more of a European addition to the lahmacun (a similar addition is made to Western European renditions of the Doner Kebap). In my experience, lahmacuns are best served with white onions (topped with sumac) and fresh parsley as garnish.  -  31 Oct 2011  (Review from Allrecipes USA and Canada)


    I love lahmacun and usually never put basil but found it to be great. Thank you!  -  23 Sep 2010  (Review from Allrecipes USA and Canada)