Northern Dough Co -
1 1/2 tsp cinnamon
1 1/4 tsp salt
1/2 tsp red chilli ﬂakes
25g parsley - chopped
2 tbsp pomegranate syrup
11/2 tsp sumac
3 tbsp tahini
25g pine nuts
This Turkish lahmacun style pizza is perfect for summer days and nights. Bursting with flavour, the lahmacun pizza won’t let you down. Here’s how to make it…
Prepare and cook the lahmacun mince in the kitchen, so you can fry it over the hob before spreading it over the the pizza base. Chop finely the onion and parsley and mix with the beef mince, cinnamon, salt, chilli ﬂakes, pomegranate syrup and sumac. You can also add some allspice for extra ﬂavour. Fry over the heat until cooked. Transfer to a bowl and set aside for later.
Next, get your pizza oven or Firebox up to temperature.
While your oven is heating up, dust a clean surface with semolina or flour. This will prevent your base from sticking, making it easy to slide the pizza into the oven. Roll out the dough on the dusted surface. You’ll want your base to be about 0.5cm thick so that it cooks to complete perfection. We strongly recommend the Northern Dough Co’s amazing homemade dough. It’s the best dough and tastes sensational when cooked in a pizza oven.
When you’re happy with the thickness and shape of your base, pinch the edges to create a crust. This helps to keep your toppings from sliding off and makes it easier to pick up and eat!
Next, spread the beef mince topping evenly over the pizza – not too thick though as it won’t cook and your base will burn!
Place in your pizza oven or Firebox, turning frequently for even cooking.
While your pizza is cooking, chop all your salad ingredients ready to place over the top of
the pizza when it has finished cooking.
Once cooked, evenly drizzle the tahini over the pizza. Serve hot, tuck in, crack open a beer and enjoy!
TIP! Try rolling your pizza into a wrap!