Vegan Turkish pizza – Sebzeli lahmacun

Ingredients for 8 servings:

• 2 stalk(s) leeks
• 1 large onion(s)
• 3 tomatoes
• Olive oil for frying
• 1 tsp salt
• 1 tsp pepper
• 1 tsp Pul Biber
• 1 tsp peppermint, dried
• 50 ml water
• 1 bell pepper(s), red
• 1 large onion(s)
• Oil for frying
• 1 tbsp paprika paste
• ½ tbsp tomato paste
• ½ tbsp thyme
• ½ tbsp peppermint, dried
• 1 tsp cumin
• 2 tsp Pul Biber
• 1 bowl of walnuts
• 2 tbsp sesame seeds
• 1 kg flour
• 1 packet of fresh yeast
• 1 tbsp salt
• 650 ml water, lukewarm

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

For the first filling, wash and chop the leek, chop the onion, and peel and chop the tomatoes. Sauté the onion in olive oil, add the tomatoes, and fry. Then add the leek and fry until softened. Once the leek has softened, season with spices and add 50 ml of water. Simmer until the liquid has evaporated. For the second filling, chop the bell pepper and onion and fry in oil. Add the bell pepper and tomato paste and turn off the heat. Now add the spices. Chop the walnuts and add them to the filling along with the sesame seeds. Mix together and let cool. For the dough, mix all the ingredients together, knead into a dough, and let it rise in a warm place for 30 minutes. Preheat the oven to 200 °C (top/bottom heat). Form the dough into small balls. Roll out the balls with a rolling pin to the size of a cake plate and spread the filling over them. Exactly four balls will fit on a baking sheet. Bake in a hot oven on the lowest rack for about four to five minutes. While the first four are baking, prepare the next four and then bake them. Continue this process until all the dough and fillings are used up.