Turkish Pizza Lahmacun

Ingredients for 5 servings:

• 1 cube of fresh yeast
• 500 g flour
• 250 ml water, lukewarm
• some olive oil
• 4 onions, red
• 3 pointed peppers, green
• 4 Roma tomatoes
• 1 bunch parsley, flat
• 500 g minced beef
• 3 garlic cloves
• 350 g paprika paste or paprika paste
• 2 tsp, stratified sumac
• 1 tsp, leveled cumin powder
• 2 tsp, leveled paprika powder
• 1 tsp, leveled salt
• 1 tsp, levelled sugar
• 3 lemons

Instructions

Working time approx. 1 hour; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

For the dough, dissolve the yeast, salt, and sugar in lukewarm water. Stir everything into the flour, add a little olive oil, and knead into a smooth dough. Form into a ball. Preheat the oven to 50°C (top/bottom heat) and let the dough rise, covered, in a bowl for about 45 minutes. For the topping, wash the tomatoes and bell peppers, remove the stalks, and dice them into small pieces. Peel 2 onions and dice them into small pieces. Peel the garlic cloves and dice them into very small pieces (do not press them through a garlic press). Wash half a bunch of parsley, pluck the leaves from the stalks, and roughly chop them. Place everything in a bowl and season with cumin, sumac, paprika, and a little salt. Finally, mix with the paprika paste. Add the minced meat to the blended mixture and mix everything well again, preferably by hand. Set the topping aside. For the garnish, wash, pick, and roughly chop the remaining parsley. Thinly slice the remaining onions and cut the lemons into 4 pieces. Remove the finished dough from the oven and knead again briefly. Form into about 9-10 small dough balls on a floured surface. Let them rise for another 10 minutes. Prepare a baking tray lined with parchment paper. Preheat the oven to 270°C (top/bottom heat). Once the oven has reached this temperature, wait a good 15 minutes so that the oven is really hot. Roll out the dough balls thinly and spread about 1.5 tablespoons of the topping thinly over each one. Be careful, the dough is very thin and can tear; if necessary, spread the topping with your hands. Place each ball individually on the baking tray and place it in the preheated oven on the lowest shelf to bake for about 10 minutes. Lift with a spatula and check that the base is crispy. Then bake the next pizza in the oven. Garnish each pizza with some flat-leaf parsley and onions and drizzle with lemon juice. You can also top with lettuce, fresh tomatoes, herbs, or a yogurt dip.