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Ingredients:
For the dough:
– 1 1/2 cups (190g) warm water
– 1 tablespoon (15g) sugar
– 2 teaspoons active dry yeast
– 3 1/2 cups (420g) all-purpose flour
– 1 teaspoon salt
– 2 tablespoons (30g) olive oil
For the topping:
– 1/2 cup (115g) ground lamb or beef
– 1/2 cup (115g) finely chopped onion
– 1/4 cup (30g) finely chopped fresh parsley
– 1/4 cup (30g) finely chopped fresh mint
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– 2 tablespoons (30g) olive oil
– 2 cloves garlic, minced
– 1/4 cup (60g) crumbled feta cheese (optional)
Instructions:
1. Make the dough: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the yeast is activated. Add the flour, salt, and olive oil, and mix until a dough forms. Knead the dough for 5-10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours until it has doubled in size.
2. Prepare the topping: In a bowl, combine the ground lamb or beef, chopped onion, parsley, mint, salt, pepper, and paprika. Mix well.
3. Assemble the pizza: Preheat the oven to 425°F (220°C). Punch down the dough and divide it into 2-3 equal pieces, depending on how large you want your pizza boats to be. Roll out each piece into a thin circle, about 1/8 inch (3mm) thick. Place the dough on a baking sheet or pizza stone.
4. Add the topping: Spread the lamb or beef mixture evenly over the dough, leaving a 1/2 inch (1cm) border around the edges. Drizzle with olive oil and sprinkle with garlic.
5. Shape the boat: Use your hands to shape the dough into a boat shape, with the topping in the center. Fold the edges of the dough over the topping to create a crust.
6. Bake the pizza: Bake the pizza boats in the preheated oven for 15-20 minutes until the crust is golden brown and the topping is cooked through.
7. Add feta cheese (optional): If using feta cheese, crumble it over the topping before baking.
8. Serve: Serve the Turkish Boat Pizza hot, garnished with fresh parsley and lemon wedges.