Red Pepper and Lamb Lahmacun (Turkish Pizza) for 5

Rescaled from 2 servings.

preheat fan oven to 220*c bake for 15 minutes
preheat 5 large baking sheets
Dough divide into 10 roll into 30x15cm ovals place on baking paper spread thinly
5 tsp
  • 0.025 l
  • 25 ml
  • 1 2⁄3 tbsp
  • 0.106 cup
  • 0.044 pint
 honey 		dissolve add mix together knead on floured surface for 5-10 min until smooth and elastic cover in bowl and rise for 1 hour in warm place knock out
500ml
  • 1⁄2l
  • 33 1⁄3tbsp
  • 100tsp
  • 2.11cup
  • 0.88pint
 tepid water
5 tbsp
  • 0.075 l
  • 75 ml
  • 15 tsp
  • 0.317 cup
  • 0.132 pint
 olive oil
812 1⁄2 g
  • 13⁄16 kg
  • 1.79 lb
  • 28.7 oz
 plain flour 		mix in a large bowl
17 1⁄2 g
  • 0.018 kg
  • 0.039 lb
  • 0.617 oz
 (2 1⁄2 sachet) fast-action yeast
2 1⁄2 tsp
  • 0.013 l
  • 12 1⁄2 ml
  • 5⁄6 tbsp
  • 0.053 cup
  • 0.022 pint
 salt
Topping
625g
  • 5⁄8kg
  • 1.38lb
  • 22oz
 lamb mince (10% fat) 		mix
375g
  • 3⁄8kg
  • 0.827lb
  • 13.2oz
 roasted red peppers from jar 		finely chopped
5 cloves garlic crushed
5 tsp
  • 0.025 l
  • 25 ml
  • 1 2⁄3 tbsp
  • 0.106 cup
  • 0.044 pint
 ground cumin
2 1⁄2 handful fresh coriander or parsley roughly chopped