Turkish Lamb Recipe

Preheat oven to highest setting (475–525°F / 245–275°C). If using a pizza stone, place it in the oven while it preheats for at least 30 minutes.

Stretch or roll pizza dough to a roughly 11–12 inch round on a lightly floured surface for a medium pizza. Transfer to a pizza peel or parchment paper. Brush the dough lightly with 1 tablespoon EVOO, leaving a 1/2-inch rim for the crust.

Make quick sauce: In a small saucepan over medium heat add 1 teaspoon olive oil and minced garlic. Cook 30 seconds until fragrant, do not brown.

Add crushed tomatoes, tomato paste, oregano, salt, black pepper and sugar (if using). Bring to a gentle simmer, reduce heat and simmer 6–8 minutes to slightly thicken, stirring occasionally.

Taste and adjust seasoning. Remove from heat and let cool slightly. Spoon about 3 ounces (approximately 1/3 cup) of sauce onto the stretched dough and spread evenly, leaving the rim clear.

Prepare lamb: In a small bowl combine the lamb with ground cumin, ground coriander, smoked paprika, kosher salt, black pepper, lemon juice and 1 teaspoon olive oil. Mix until just combined.

Sear cook the lamb: Heat a small skillet over medium-high heat. Add the seasoned lamb and cook, breaking up with a spoon, until browned and cooked through, about 4–6 minutes. Remove from heat and drain any excess fat. Taste and adjust seasoning if necessary.

Caramelize onions (optional but recommended): In the same skillet add the thinly sliced 1/2 red onion and a little oil if needed. Cook over medium heat until softened and edges begin to brown, 4–6 minutes. Remove and set aside. Reserve a few thin raw rings for finishing (0.25 red onion).

Assemble toppings: Evenly distribute the cooked lamb over the sauced dough. Scatter the caramelized onions (and the reserved raw thin rings sparsely for bite and color).

Top with 4 ounces housemade mozzarella, distributing it so the lamb is visible beneath and the cheese will melt evenly.

Bake the pizza: Slide the pizza onto the preheated stone or place the pizza pan in the hot oven. Bake 8–12 minutes, until crust is golden and cheese is bubbling and lightly browned. Watch carefully — oven times vary.

Finish: Remove pizza from oven. Immediately drizzle 1/2 tablespoon extra virgin olive oil over the top, scatter the chopped parsley and the reserved thin raw red onion rings. Let rest 1–2 minutes, then slice.