Mushroom and Lamb Turkish Pizza


For the mushroom mince pizza topping:

  • 150g chestnuts mushrooms, finely diced by hand (save 4 for the topping)
  • 200g lamb mince
  • 1 onion, finely diced
  • 4 cloves garlic, crushed
  • ½ red chilli, deseeded and diced
  • 1 red pepper, deseeded and finely diced
  • 2 tbsp tomato puree
  • Pinch ground allspice
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • Salt and freshly ground black pepper


For the base and extra toppings:

  • 800g pizza dough
  • 75g feta
  • 2 tbsp pine nuts
  • Few sprigs fresh parsley, chopped
  • Drizzle of olive oil


To serve:

  • Cherry tomatoes, halved
  • Half red onion, finely sliced
  • Lemon wedges
  • Cucumber slices


Preheat the oven to 220c/200c for fan oven. Prepare 4 pieces of baking parchment to fit a baking sheet.


Mix together all the ingredients for the topping and season with salt and pepper.


Divide the dough into 4 pieces. Stretch each one out into an oval shape, getting it as thin as you can. Place each base onto a piece of parchment.


Thinly spread the topping over each base.


Slice the remaining mushrooms. Sprinkle the pizzas with the sliced mushrooms, feta and pine nuts and a drizzle of oil.


Bake in the oven for 15 mins until crisp and golden. Sprinkle with parsley before serving.