Turkish Pizza

Turkish Pizza

Inspired by Carolina Gelen's Lahmacun recipe but with a Saturday Sauce twist, we made this delicious flatbread from scratch using her dough recipe, topped with lamb, Saturday Sauce, and parsley, baked on the grill to crispy perfection + a refreshing tomato, onion and sumac salad on top.

Serves 6-8

INGREDIENTS

Turkish Pizza

  • Flatbread dough (we followed Carolina Gelen's dough recipe and made it from scratch, however you can also use store-bought flatbread
  • 1 lb. ground lamb
  • 16 oz. Saturday Sauce
  • 1/4 cup fresh parsley, chopped 

Tomato, Onion & Sumac Salad

  • Pint of cherry tomatoes, halved 
  • 1/4 red onion, thinly sliced
  • 1/2 tsp. Kosher salt or to taste
  • 1/4 tsp. ground black pepper or to taste
  • 1 tsp. ground sumac 
  • 1 tbsp. extra virgin olive oil (EVOO)
  • 1 tbsp. freshly squeezed lemon juice 

 

DIRECTIONS

  1. Once you have your thinly rolled out your dough, place on a grill tray topper (if using store-bought flatbread, place onto a sheet pan). Heat your grill to the highest temperature, it should reach 600 degrees Fahrenheit. If you're using your oven, you'll want to do this on the highest temperature and closely monitor your flatbread as it's cooking to make sure it doesn't burn. 
  2. In a bowl, mix your ground lamb with one 16 oz. jar of Saturday Sauce and your chopped parsley until mixture is thoroughly combined. 
  3. Spread your meat mixture onto your flatbread dough, covering entirely with a thin layer. 
  4. Cook until your flatbread is crispy and your meat topping is fully cooked through (on the grill this was about 5-8 minutes). 
  5. While your flatbread is cooking, assemble your salad. Add tomatoes and onions to a bowl and dress with salt, pepper, sumac, lemon and EVOO. Mix thoroughly until all tomatoes and onions are coated. 
  6. Once your flatbread is done, top with your salad and enjoy! 
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