Pizza and Turkish flatbreads
This recipe brings Australia’s love of lamb to pizza: tomato sauce, rosemary-seasoned ground lamb, and spinach are layered over whole-wheat dough, topped with Kashar cheese, and baked at high heat. The rosemary lamb filling gives the thin crust a hearty, rustic flavor.
Dissolve the dry yeast and granulated sugar in warm water. Add the whole-wheat flour, olive oil, and salt, then knead until elastic.
Cover the dough and let it rise in a warm place for 12 minutes. This is a quick-rise dough, so it does not need to fully rise.
Brown the ground lamb in a pan with the garlic and rosemary, cooking off all the liquid. Season with salt and black pepper, then remove from the heat.
Roll out the dough and spread on the tomato sauce. Top with the browned ground lamb, spinach leaves, and grated Kashar cheese. Bake in an oven preheated to 240°C / 465°F for 15 minutes, until the edges are golden and the spinach is lightly browned.
When browning the ground lamb, cook off all the liquid; wet meat can soften the dough and leave the bottom undercooked. Leave the edges thicker when rolling the dough, since thin edges can burn quickly at high heat. Allergen: contains wheat (gluten) and dairy.
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