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Turkish pizza, what is a called lahmacun in Turkey. It is mostly made in large furnaces. Now we will show you how to make Turkish pizza at home.


For the Flatbread

  • 4 ½ c unbleached all purpose flour
  • 1 ½ tsp salt
  • 1 Tbsp active dry yeast
  • 1 ½ Tbsp olive oil
  • 1 ¼ c water, warmed to 90F

For the Topping

  • 1 green pepper
  • 1 red pepper
  • 1 onion
  • 1 tomato
  • 2 garlic cloves
  • ¼ c fresh parsley
  • ½ lb ground beef (85% lean) or ground lamb
  • 1 Tbsp olive oil
  • 1 ½ tsp tomato paste
  • 1 tsp paprika
  • ½ – 1 tsp red pepper flakes
  • 1 ¼ tsp salt
  • ¼ tsp ground black pepper

For Serving

  • Fresh parsley
  • 1 lemon
  • 1 onion


For the Flatbread

  • Mix the flour and yeast in a medium bowl. Add the salt and mix well. Add the oil and mix until well distributed.
  • Add ¾ c of water and mix well. Continue adding a little water at a time until the dough starts to come together.
  • Turn the dough out onto your counter and knead until a soft and supple dough forms, 3-5 minutes.
  • Cover the dough with a damp tea towel or plastic wrap and let it rest for 30 min-1 hour.

For the Topping

  • Process the peppers, onion, tomato, garlic, and parsley in your food processor in batches according to its size. Once the veggies are finely pureed, transfer them to a fine mesh sieve placed over a bowl. Lightly strain the veggie mixture of excess juices. (Reserve the juices for later.)
  • Place the vegetable puree in a large bowl along with the raw ground meat, olive oil, tomato paste, paprika, red pepper flakes, salt, and pepper. Mix well until a soft paste forms. (If the mixture looks dry, add a splash of the reserved vegetable juices to the meat mixture.)
  • Cover the meat mixture and let the flavors develop for 30 min.


  • Near the end of your resting/rising time, preheat your oven to 450F.
  • Knock back the dough and divide it into 12, roughly even pieces. Roll each piece into a ball.
  • Once your oven is preheated, place a baking sheet into the oven to preheat.
  • On a lightly floured surface, work with two balls of dough at a time. Roll each ball out to roughly 5×7.
  • Spread a scant ¼ c of filling over top of each piece of dough, spreading the filling with your hands or a rubber spatula to cover the entire piece of dough and pressing the filling into the dough. (The topping shouldn’t fall off when you go to move the dough.)
  • Remove the preheating baking sheet from the oven and transfer the topped pieces of dough onto the hot baking sheet. Stretching the dough to a very thin sheet of roughly 7×10 inches as you transfer it.
  • Return the baking sheet to the oven and bake the pizzas for 9-11 minutes, until the edges are starting to turn golden brown.
  • While the first two are baking, make two more pizzas.
  • When the first two pizzas are done, transfer them onto a wire cooling rack, and place the next two pizzas onto the hot baking sheet. Continue rolling, topping, and baking, until all your pizzas have been made.
  • Top the warm lahmacun with parsley, tomatoes, lettuce, or onion and a squeeze of lemon juice, as desired. Roll the pizza up and enjoy!


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