Crispy Turkish Lamb Pizzas - cooking recipe

Ingredients

1 1/2 tbsp olive oil
1/2 tsp sugar
1 pkg (1/4 oz) active dry yeast
1 cup bread flour
1/2 tsp salt
1/4 cup plain yogurt, plus additional, to serve
None None FOR THE TOPPING
2 None long red chili peppers
6 oz ground lamb
1 None red onion, chopped
1 None tomato, seeded and chopped
1/4 cup parsley leaves, plus additional, to serve
1/2 tsp smoked paprika

Preparation

Combine 2 tbsp warm water, oil and sugar in a small bowl. Sprinkle with yeast. Let stand 5 mins, until frothy.
Sift flour and salt into a large bowl. Make a well in center. Add yeast mixture and yogurt, mixing to form a dough. Turn dough onto a floured surface and knead 10 mins until smooth and elastic. Transfer to an oiled bowl. Cover and let stand, in a warm place 2 hours, or until doubled in size.
Meanwhile, for the topping, heat a grill pan on high heat or preheat the grill to medium-high. Cook chili peppers 4-5 mins, turning on all sides until skin blisters and blackens. Transfer to a plastic bag for 5 mins to loosen skins.
Peel off skins and remove seeds, discarding both. Transfer chili flesh to a food processor with all remaining ingredients. Pulse until finely chopped.
Preheat the oven to 425\u00b0F. Punch dough down to release gas. Divide into 4 equal pieces. Roll each piece on a floured surface to a thin 6-inch round. Place 2 rounds on each of 2 floured baking sheets. Spread each with a thin layer of lamb mixture. Season to taste.
Bake 8-10 mins, until topping is cooked and crusts are crisp and golden. Serve immediately topped with additional parsley and yogurt.