Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, add 1 1/3 cup lukewarm water and 1 teaspoons sugar. | 2. Add yeast and let sit until foamy, about 5 to 10 minutes. | 3. Combine 3 ¾ all-purpose flour and salt in the bowl of a stand mixer. | 4. In a stand mixer fitted with a dough blade, add olive oil, yogurt and yeast mixture. | 5. Blend. | 6. Knead on low speed for about 10 to 12 minutes until the dough comes together and is smooth. | 7. Turn dough onto a well-floured surface. | 8. Using the remaining flour continue to knead the dough by hand until smooth and elastic. | 9. Place the dough in a lightly oiled medium bowl and cover with plastic wrap. | 10. Let rest in a warm spot until doubled, about 45 to 60 minutes. | 11. Heat 3 tablespoons olive oil in a medium large sauté pan on medium heat. | 12. Add the eggplant and season with salt and pepper. | 13. Sauté eggplant until soft, then transfer to a plate or bowl. Let eggplant cool to room temperature. | 14. In the same sauté pan, add 1 tablespoons of olive over medium high heat. | 15. Add lamb and season with sumac and salt and pepper. | 16. Sauté until browned, about 5 minutes. | 17. Add tomato paste, crushed tomatoes and continue to cook for another 5 minutes, just to cook the tomato paste. | 18. Let mixture cool to room temperature. | 19. Combine eggplant with the lamb mixture in a large bowl. | 20. Add garlic, chiles, parsley and ½ cup of the grated mozzarella. Toss to combine. | 21. Preheat oven to 500 degrees F. | 22. Place a pizza stone on the bottom rack of the oven and heat pizza stone according to manufacturer’s directions. | 23. Punch down dough. Divide dough into 4 equal pieces. | 24. Using your hands, stretch and pull each piece of dough into about 10 x 12-inch ovals. | 25. Sprinkle some flour onto a pizza paddle. | 26. Place an oval of dough onto the pizza paddle. | 27. Evenly spoon ¼ of the lamb and eggplant mixture over the dough, leaving a 1-inch border. | 28. Fold over edges of the dough using a twisting action to create a crust. | 29. Sprinkle ¼ of the remaining grated cheese (about 1/3 cup) on top of the lamb and eggplant mixture. | 30. Transfer the pizza onto the preheated pizza stone. | 31. Bake until topping is bubbly and crust is golden brown, about 8 to 10 minutes. | 32. Cut in strips or wedges. | 33. Repeat with remaining ovals of dough. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1	envelope		50.4333	0.0	11.22	0.2833
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
water	1 1/3	cups		0.0	0.0	0.0	0.0
salt	2	teaspoons	coarse	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
purpose flour	4	cups		50.4333	0.0	11.22	0.2833
yogurt	1/4	cup		37.3625	2.8542	2.1254	1.9906
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
baby eggplant	2		chopped	50.4333	0.0	11.22	0.2833
lamb	1	lb	ground ground	1211.112	0.0	76.5677	97.9322
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
tomato	1/2	cup	crushed canned	20.7	4.59	1.08	0.18
salt			coarse	-	-	-	-
black pepper			cracked	-	-	-	-
sumac	1	teaspoon		50.4333	0.0	11.22	0.2833
chili pepper	2		chopped	2.5	0.5913	0.125	0.0125
garlic clove	3		chopped	50.4333	0.0	11.22	0.2833
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
mozzarella cheese	2	cups	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.