Pizza and Turkish flatbreads
A distinctive fusion of Kayseri-style pastirma, Turkish cured beef coated with fenugreek spices, and thin Italian-style pizza dough. Thinly sliced pastirma is baked with kashar, a Turkish semi-hard cheese, so its spiced aroma infuses the crust. A local twist for anyone looking for something different from classic pizza.
Dissolve the yeast in warm water. Add it to the flour with the salt and olive oil, knead, then cover and let rise for 30 minutes.
Roll the risen dough into a thin circle on a floured surface.
Spread the tomato sauce over the dough and distribute the shredded kashar cheese evenly.
Bake in a preheated oven until the edges are browned and the cheese has melted.
Arrange the thinly sliced pastirma on the hot pizza as soon as it comes out of the oven, then serve. Note: do not bake the pastirma; add it only after the pizza comes out of the oven, or it will dry out and become tough.
Important: Slice the pastirma very thinly and arrange it just before baking; thicker slices will harden in the oven and become difficult to chew. Allergens: Contains wheat (gluten) and dairy (kashar cheese).
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