Now that we were here last week with flat bread, I wanted to go ahead with a pizza recipe this week. Coincidentally, I’ve been quite into pizza lately. And I’m not just talking about the original Italian version, but also, for example, about an Argentine variant: the fugazzeta.

A fugazzeta has a double bottom with (a lot of) cheese in between with a topping of (a lot of) onions. A pizza to spontaneously burst into tears so satisfying, but I still need some time to perfect my recipe. So you owe it to me.

Today we are going to work with a Middle Eastern pizza-like: the lahmacun, better known to us as Turkish pizza. The bottom of it looks a lot like last week’s flat bread. It’s so thin you can roll it up or fold it like a wrap. A paste of minced meat, tomatoes, peppers and parsley is spread on the dough. It is then baked and served with a salad and sauces.

Although the name lahmacun means something like ‘meat on dough’, vegetarians can safely omit the minced meat.

Lahmacun 6 pieces

For the dough:

500 g flour + extra for dusting;
15 g of salt;
1 tsp sugar;
150 ml handwarm water;
150 ml lukewarm milk;
50 ml olive oil + extra to grease the dough;
7 g instantgist

For the filling:

1 onion, peeled, quartered;
2 cloves of garlic, peeled;
2 tomatoes, quartered;
1 green chili pepper (seeded or without), diced;
1 tbsp tomato paste;
1 the harissa,
Half a bunch of flat-leaf parsley (leaves and stems);
1 tbsp olive oil;
250 g minced beef

For the sauce:

4 tbsp full-fat yogurt;
4 the mayonaise;
1 clove of garlic, crushed in a mortar;
a pinch of sweet paprika

Also needed:

½ iceberg lettuce, finely chopped;
1 red onion, thinly sliced;
3 tomatoes, in wedges;
juice of 1 lemon;
Turkish sambal sauce (optional)

NS the flour, salt and sugar in a mound on the work surface. Make a well in the center and pour in the water, milk and olive oil. Sprinkle the yeast over it. Gradually mix the flour into the liquid until everything is well mixed.

Kneed the dough for 10 minutes. It is ready when it has a silky shine, feels elastic and springs back when you press a finger into it. Shape it into a ball, rub it with a little olive oil and let it rise under a damp clean tea towel at room temperature for about an hour.

Doe for the filling, place all ingredients except the minced meat in a food processor and puree. Transfer the puree to a bowl and mix in the minced meat. The mixture must be spreadable, add a small splash of water if necessary.

stir a garlic sauce from the yogurt, mayonnaise, garlic, paprika and salt to taste. In a bowl, toss the lettuce with the onion, tomato, lemon juice, a pinch of salt and plenty of freshly ground pepper.

divide the risen dough into 6 balls. Dust the work surface and the rolling pin with flour and roll out each ball into a thin pizza – or rather the dough should be as thin as a tortilla.

heat a skillet over medium heat and place a pizza in it. Spoon about 1/6 of the minced meat mixture on top and spread evenly with a spatula. Place a lid on the pan and let it cook for a few minutes. The pizza is ready as soon as the minced meat is cooked. Let the pizza cool for a few seconds – if it is still too warm when rolled or folded, it will break – and top it with the salad, garlic sauce and, if desired, also sambal sauce. Fold or roll it up and eat out of hand.