Mushroom and Lamb Turkish Pizza
For the mushroom mince pizza topping:
150g chestnuts mushrooms, finely diced by hand (save 4 for the topping)
200g lamb mince
1 onion, finely diced
4 cloves garlic, crushed
½ red chilli, deseeded and diced
1 red pepper, deseeded and finely diced
2 tbsp tomato puree
Pinch ground allspice
1 tsp smoked paprika
2 tsp ground cumin
Salt and freshly ground black pepper
For the base and extra toppings:
800g pizza dough
2 tbsp pine nuts
Few sprigs fresh parsley, chopped
Drizzle of olive oil
Cherry tomatoes, halved
Half red onion, finely sliced
Preheat the oven to 220c/200c for fan oven. Prepare 4 pieces of baking parchment to fit a baking sheet.
Mix together all the ingredients for the topping and season with salt and pepper.
Divide the dough into 4 pieces. Stretch each one out into an oval shape, getting it as thin as you can. Place each base onto a piece of parchment.
Thinly spread the topping over each base.
Slice the remaining mushrooms. Sprinkle the pizzas with the sliced mushrooms, feta and pine nuts and a drizzle of oil.
Bake in the oven for 15 mins until crisp and golden. Sprinkle with parsley before serving.