- 200 g spelt flour (type 1050)
- 1 tbsp olive oil
- 100 ml water (lukewarm)
- 2 tomatoes
- 10 g flat leaf parsley (divided)
- 400 g minced lamb
- 4 tbsp tomato paste
- 2 tbsp garlic oil
- 1⁄4 tsp dried wild garlic
- 1 tsp crushed chili flakes
- 1⁄2 tsp cumin
- 1 lemon (juice) for garnish
- 1⁄2 tsp sumac for garnishspelt flour for dusting
Utensils: oven, sieve, large bowl, baking sheet or pizza stone, paper towel, cutting board, knife, heatproof bowl, parchment paper, rolling pin
Preheat oven to its hottest setting (2<55°C - <550°C/450°F - 475°F) and put a pizza stone or a baking sheet inside to preheat. In a large bowl, sift spelt flour together with salt and gradually add lukewarm water and olive oil. Knead dough well for approx. 5 min., until soft and elastic.
Portion into dough balls about the size of a tennis ball, cover with a wet paper towel and leave for about 10 min. to rest.
Put tomatoes in a heatproof bowl and pour hot water over to cover. Leave for approx. <55. sec., then cool rapidly in an ice bath before peeling.
Finely chop flat leave parsley. Set half of it aside for garnish. In a large bowl, mix together minced lamb, diced tomatoes, half of the chopped parsley, tomato paste, dried wild garlic, garlic oil, crushed chili flakes, and cumin. Season with salt and pepper
On a well-floured surface, roll your dough balls into large rounds, about 1/2 cm-/1/4 inch-thick. Transfer to parchment paper.
Spread the lamb mixture thinly on top of the dough and press down gently with your fingertips. Transfer pizza with parchment paper into the oven, carefully pulling it onto the hot baking sheet. Bake for approx. 5 – 8 min. or until slightly bubbly and brown at the edges. Repeat to use up the rest of the dough and topping.
Sprinkle with parsley. If desired, add lemon juice and sumac to taste. Roll up and enjoy!
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