Lahmacun Pizza Recipe

Dough

• 250g pizza dough ball (Neapolitan-style works well)

Lamb Topping

Mix:

• 200g lamb mince (10–15% fat is ideal)
• ½ small onion, grated and squeezed to remove excess water
• ½ red pepper, very finely diced or blitzed
• 1 clove garlic, crushed
• 1 tbsp tomato purée
• 1 tbsp finely chopped parsley
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• Pinch chilli flakes
• 1 tsp olive oil
  

  Important

  The topping should be almost paste-like, not chunky. Many Turkish cooks pulse everything except the lamb in a food processor, then mix it into the mince. This ensures it cooks fully in the short time available.

  Cooking

  1. Stretch your dough thinner than a normal pizza.
  2. Spread a very thin layer of lamb mixture over the entire surface.
  3. Launch into the oven at 350–400°C.
  4. Rotate frequently.
  5. Cook for about 2–3 minutes until:
     • The crust is puffed and browned.
     • The lamb is visibly cooked and slightly caramelised.

  Salad Topping After Cooking

  Mix:

  • Thinly sliced red onion
  • Chopped parsley
  • Sumac
  • Squeeze of lemon juice

  Pile this on top immediately after the pizza comes out.

  Optional Sauce

  A quick drizzle made from:

  • Olive oil
  • Lemon juice
  • Pinch of sumac

  My Preferred Version

  For a slightly richer "pizza" style rather than authentic lahmacun:

  • Thin tomato base
  • Lahmacun lamb mixture
  • Red onion
  • Fresh parsley
  • Sumac onion salad after baking
  • Lemon wedges on the side

  This gives you the flavour of a Turkish lahmacun while still eating like a proper pizza from a wood-fired oven. At 350–400°C, keep the lamb layer thin—if you can see some dough texture through it, you've got about the right amount.