Turkey Pizza

Pizza Turkey

Lahmacun, also known as Lahmajoun, is a delectable culinary creation that bridges the flavors of Armenia and Turkey. Imagine a waferthin, crispy base resembling pizza or flatbread, crowned with an exquisite blend of minced meat, peppers, tomatoes, fresh herbs, and an assortment of aromatic spices. The beauty of this dish lies in its simplicity, and here's a clever shortcut: utilizing highquality storebought pizza dough. But, ah, the real magic unfolds within the intricate spice mixture.

Ingredients:

Dough:

 ½ pound of uncooked, organic storebought pizza dough

Topping:

 ½ sweet red pepper, cored and cut into chunks

 1 shallot, halved

 2 garlic cloves, peeled

 ½ ounce of fresh parsley leaves (including some stems)

 7 ounces of ground lamb or beef

 1 teaspoon of smoked paprika

 1 teaspoon of ground allspice

 ½ teaspoon of ground cumin

 ½ teaspoon of Aleppostyle pepper

 ½ teaspoon of ground cinnamon

 ½ teaspoon of cayenne pepper

 ½ teaspoon of salt

 4 tablespoons of tomato paste

 2 tablespoons of Private Reserve Greek extra virgin olive oil

 Lemon wedges for serving

Instructions:

1. Begin by preheating your oven to 450 degrees F. Make sure to adjust the oven rack to the middle position.

2. The first step is crafting the dynamic meat mixture. In a large food processor bowl, equipped with a blade, introduce the red peppers, shallot, garlic, and parsley. Pulse these ingredients a few times until they're finely chopped. Now, bring the ground lamb or beef into the mix, seasoning it with the ensemble of spices and salt. Add the tomato paste and the exquisite Private Reserve Greek extra virgin olive oil. Pulse the mixture again, amalgamating everything into a harmonious blend. This should take around 8 to 10 pulses.

3. Prepare two generously sized rimmed baking sheets and line them with parchment paper. These will serve as the canvas for baking the Lahmacun in batches.

4. Divide your storebought pizza dough into four equal parts, shaping each into approximately 2ounce balls. Work with one ball at a time, placing it on a floured surface. Gently employ a rolling pin to transform the dough into a delicate, thin disk measuring around 8 to 9 inches in diameter.5. It's now time to orchestrate the assembly of your Lahmacun masterpiece. Grace one of the prepared baking sheets with a single flatbread disk. If necessary, shape it further to achieve your desired outline. Spoon a delectable 3 to 4 tablespoons of the tantalizing topping onto the dough, distributing it evenly up to the edges while leaving a slender border.

6. Slide your baking sheet into the preheated oven and let the Lahmacun bake for about 5 to 7 minutes. Keep a vigilant eye, waiting for the dough and the meat to harmoniously cook. You'll notice that the dough becomes slightly crispy around the edges, a perfect indication that it's ready.

7. Return to the sublime process of assembling and baking by repeating steps 5 and 6 with your remaining dough and mixture.

8. As a final flourish, summon the tangy zest of lemon by squeezing a little juice over the top of your Lahmacun creations. Whether you choose to relish these delights while still piping hot or at a leisurely room temperature, your taste buds are in for an unforgettable experience.

This tantalizing fusion of flavors, aromas, and textures culminates in Lahmacun, a dish where the brilliance of simplicity is celebrated. The succulent meat, vibrant vegetables, and the symphony of spices unite to create a culinary masterpiece that transports you straight to the heart of Armenian and Turkish gastronomy. The storebought pizza dough provides a convenient base, but it's the artful concoction of spices that truly sets this dish apart. Serve it alongside those irresistible lemon wedges, and let each bite tell the story of ancient flavors harmonizing with modern convenience.