Vegan Turkish Pizza Recipe
Also known as lahmacun, this vegan version of a favourite Turkish pizza uses lentils and mushrooms instead of meat. You can use store-bought large, vegan flat breads (you will need 4) instead of making your own. Follow the recipe and bake for 4-5 minutes, or until golden.
Serves: 6-8
Ingredients:
2 tbsp extra virgin olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
500g finely chopped button mushrooms
2 tsp ground cumin
1 tsp ground allspice
2 tsp Aleppo pepper, plus extra to serve
400g can lentils, rinsed and drained
¼ cup tomato paste
1 tbsp pomegranate molasses
Lemon wedges, to serve
Unsweetened coconut yoghurt, to serve
Turkish Salad
1 Lebanese cucumber, peeled and chopped
200g cherry tomatoes, chopped
¼ cup flat leaf parsley, roughly chopped
¼ cup mint, roughly chopped
Dough
1 tsp dried yeast
1 cup lukewarm water
2 tbsp extra virgin olive oil
2 ¼ cups plain flour
Method:
For the dough, combine yeast, water and oil in a small bowl and set aside for 5-10 minutes, or until foamy on the surface. Place flour and 1 tsp table salt in a large bowl. Add the yeast mixture; mix well to combine. Turn out onto a surface and knead for 5 minutes, or until smooth. Place in a large, lightly greased bowl, cover with a clean, damp tea towel and set aside for 1 hour or until doubled in size.
Meanwhile, heat oil in a large frying pan over medium heat. Add the onion and garlic; cook for 4-6 minutes or until lightly coloured. Add the mushrooms and cook for 8 more minutes, stirring occasionally.
Then add the spices and cook for 1 minute, or until fragrant. Add the lentils, tomato paste and pomegranate molasses and cook for a further 2 minutes. Season.
Preheat oven to 240°C (220°C fan forced). Turn dough out onto a floured surface, divide into 2. Using a rolling pin, roll to 4mm thick and place on two large baking trays lined with non-stick baking paper. Divide the lentil mixture over each, spreading to the edges. Place in the oven and bake for 10-15 minutes, or until golden and cooked.
To make salad, mix cucumber, tomato, parsley and mint together. Cut pizza into rectangles, top with salad and fold over to serve. Serve with Aleppo pepper, lemon wedges and yoghurt.
