Secret Vines Blog

Pizza time.....

28th August, 2009

The response by a few members to my wine nerd email this week was..... 'geez you carry on Tim, less nerd words and more recipes from Marion please.'

So here's a favourite..... Marion's Turkish Lamb Pizza's.

For the dough;

450g plain flour ,1 tsp sea salt, 1/2 tsp dried yeast, 350ml warm water & 2 Tbsp olive oil

Place flour, salt and yeast in a large mixing bowl. Pour in water a bit at a time while mixing with your hands. Add in the olive oil and continue to squish the mixture with your hands until it starts to come together. Turn out onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic. If you've got a mixer with a dough hook, use that to mix and knead the dough. Set dough aside for about an hour.

If all this seems like too much, simply buy ready made flatbreads to use as your base.

For the topping;

500g lamb mince (if you're a vego, just go with roast pumpkin), 2 Tbsp olive oil, 1 onion finely chopped, 1 tsp fennel seeds, 1 tsp cinnamon, 1 tsp smoked paprika, Juice of 1 lemon, Zest of 1 lemon, Salt & pepper, Flaked almonds lightly toasted, Natural yoghurt, salad greens, sliced red onion and extra paprika to serve

Heat oil in a large pan and fry fennels seeds and onion until golden. Add in the lamb, cinnamon, paprika and lemon juice. Saute mixture until lamb is just cooked. Scoop lamb out of the pan with a slotted spoon, leaving behind the juices. Mix the lemon zest through the cooked lamb mince. Season with salt and pepper. Set aside to cool.

Preheat oven to 230 degrees celsius. Divide the dough into 6 balls. Roll out each ball into an oval shape about 5mm thick. Place on a floured baking tray. Spread lamb mixture over the dough, leaving a 1 cm border around the edges. Fold over the edges to form 'sides'. Sprinkle with almonds. Bake in the oven for 10-15 minutes or until the flatbreads are crispy.

Serve with a liberal splash of yoghurt, some extra sprinkles of smoked paprika, salad greens and sliced onion.

So there it is........ and just about everything is a 'pizza wine' so do with it as you see fit.