ARMENIAN PIZZA

ARMENIAN PIZZA image

Categories Beef

Yield 10

Number Of Ingredients 30

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Ingredients

1 teaspoon chopped garlic
1 yellow onion, chopped
3 tablespoons chopped fresh basil
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh mint
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 lemon, juiced
4 teaspoons olive oil
4 roma (plum) tomatoes, halved
1 pound lean ground lamb
6 tablespoons double concentrated tomato paste
cayenne pepper to taste
salt to taste
For the Dough:
3 1/4 teaspoons active dry yeast
1/2 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
2 teaspoons salt
1/4 cup vegetable oil
1/2 cup water
For the Garlic Sauce:
1 cup plain yogurt
1/2 teaspoon chopped fresh parsley
1/4 teaspoon crushed garlic
salt and ground black pepper to taste

Steps:

-Combine garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil in a food processor & finely chop -Add halved tomatoes and process until the mixture is a thick puree --Place meat in preheated skillet and reduce the heat to medium. -Add the puree and the tomato paste and mix well -Cook and stir 10 to 15 minutes. -Stir in cayenne pepper and salt to taste cool to room temperature -Cover with plastic wrap and refrigerate overnight --Dissolve yeast & sugar in 1 cup warm water -Combine flour and salt in a bowl and stir well. -Add oil and 1/2 cup water to yeast mixture and pour over the flour -Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. --Shape dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. -Remove meat sauce from fridge and allow to come up to room temp Prepare the garlic sauce: combine yogurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside. -Punch dough down, transfer to floured work surface, and cut dough into 10 portion, shaping each into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper. Preheat oven to 500 degrees F (260 degrees C). Spoon meat sauce onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, 8 to 10 minutes. Place on wire rack to cool. To assemble the lahmacun, drizzle with garlic sauce, top with shredded cabbage, and roll up to eat. See the Cook's Notes for other garnish ideas.