Red Pepper and Lamb Lahmacun (Turkish Pizza) for 7

Rescaled from 2 servings.

preheat fan oven to 220*c bake for 15 minutes
preheat 7 large baking sheets
Dough divide into 14 roll into 30x15cm ovals place on baking paper spread thinly
7 tsp
  • 0.035 l
  • 35 ml
  • 2 1⁄3 tbsp
  • 0.148 cup
  • 0.062 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
700ml
  • 0.7l
  • 46 2⁄3tbsp
  • 140tsp
  • 2.96cup
  • 1.23pint
 tepid water
7 tbsp
  • 0.105 l
  • 105 ml
  • 21 tsp
  • 0.444 cup
  • 0.185 pint
 olive oil
1137 1⁄2 g
  • 1.14 kg
  • 2.51 lb
  • 40.1 oz
 plain flour 		mix in a large bowl
24 1⁄2 g
  • 0.025 kg
  • 0.054 lb
  • 0.864 oz
 (3 1⁄2 sachet) fast-action yeast
3 1⁄2 tsp
  • 0.018 l
  • 17 1⁄2 ml
  • 1 1⁄6 tbsp
  • 0.074 cup
  • 0.031 pint
 salt
Topping
875g
  • 7⁄8kg
  • 1.93lb
  • 30.9oz
 lamb mince (10% fat) 		mix
525g
  • 0.525kg
  • 1.16lb
  • 18.5oz
 roasted red peppers from jar 		finely chopped
7 cloves garlic crushed
7 tsp
  • 0.035 l
  • 35 ml
  • 2 1⁄3 tbsp
  • 0.148 cup
  • 0.062 pint
 ground cumin
3 1⁄2 handful fresh coriander or parsley roughly chopped