Lahmacun Turkish Pizza

Ingredients

• 1 yellow onion , chopped
• 0.5 cups chopped fresh parsley
• 0.5 cups green bell pepper , diced
• 0.5 cups red bell pepper , diced
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint
• ½ lemon , juiced
• 4 teaspoons olive oil
• 1 teaspoon chopped garlic
• 0.5 teaspoons paprika
• 0.5 teaspoons ground coriander seed
• 0.5 teaspoons ground cumin
• 4 Romas (plum) tomatoes , halved
• 1 pound lean ground lamb
• 6 tablespoons double concentrated tomato paste
• cayenne pepper to taste
• salt to taste

Instructions

1. 1

   Make lamb sauce: Combine onion, parsley, bell peppers, basil, mint, lemon juice, olive oil, garlic, paprika, coriander seed, and cumin. Pulse until vegetables are finely chopped. Add tomatoes and process until mixture is a thick puree.

2. 2

   Heat a large skillet over medium heat. Add lamb, pureed vegetable mixture, and tomato paste; mix well. Cook and stir until lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate, 8 hours to overnight.

3. 3

   Make dough: Dissolve yeast and sugar in 1 cup warm water. Combine flour and salt in a large bowl and stir well. Add 1/2 cup water and oil to yeast mixture and pour over flour mixture. Use your hands to mix dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

4. 4

   Shape 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 lamb sauce from the refrigerator and allow to come up to room temperature.

5. 5

   Meanwhile, make garlic sauce: Combine yogurt, parsley, and garlic in a small bowl. Season with salt and pepper. Stir well and set aside.

6. 6

   Punch dough down, transfer it to a floured work surface, and cut 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 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.

7. 7

   Preheat the oven to 500 degrees F (260 degrees C). Line baking sheets with parchment paper.

8. 8

   Stir lamb sauce and spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks. Place on the prepared baking sheets.

9. 9

   Bake pizzas on the lowest oven rack in the preheated oven until the edges are a light tan color, 8 to 10 minutes. Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for 3 days or in the freezer for 3 months. To reheat, place pizzas in a 350 degrees F oven (175 degrees C) for 8 minutes.

10. 10

    Assemble lahmacun: Drizzle pizzas with garlic sauce, top with shredded cabbage, and roll up to eat.