Lahmacun (Turkish Pizza)

LAMB SAUCE:--
1 tsp chopped garlic
1 onion, chopped
3 tbsp chopped fresh basil
½ cup chopped fresh parsley
2 tbsp chopped fresh mint
½ tsp paprika
½ tsp ground cumin
½ tsp ground coriander seed
½ cup orange bell pepper, diced
½ cup red bell pepper, diced
½ lemon, juiced
4 tsp rice bran oil
4 tomatoes, halved
1 tsp SIDS CRAZY SALT
500 g ground lamb
6 tbsp tomato paste
cayenne pepper to taste
DOUGH:--
3¼ tsp active dry yeast
½ tsp white sugar
1 cup warm water (45⁰C)
5 cups flour
2 tsp salt
¼ cup rice bran oil
½ cup water
GARLIC SAUCE:--
1 cup plain yogurt
½ tsp chopped fresh parsley
SIDS SALT & PEPPER
¼ tsp crushed garlic
GARNISH:--
1 cup shredded green cabbage
1 cup shredded red cabbage

Heat a large skillet over medium-high heat. Combine the garlic, onion, basil, parsley, SIDS CRAZY SALT, mint, paprika, cumin, coriander, diced bell peppers, lemon juice and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick purée.
Place the lamb in the skillet and reduce the heat to medium. Add the purée and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10-15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate overnight.
Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and ½ cup water to the yeast mixture and pour over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature.
GARLIC SAUCE: combine the yogurt, parsley, crushed garlic, and SIDS SALT & PEPPER to taste. Stir well and set aside.
Punch the dough down, transfer it to a floured work surface and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 25 cm circle. The dough should be thin, like a crêpe. Place the rounds on parchment paper.
Preheat oven to 260oC.
Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan colour, 8-10 minutes.
Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 175oC for 8 minutes.
To assemble the lahmacun, drizzle with garlic sauce, top with shredded cabbage and roll up to eat. See the Cook's Notes for other garnish ideas.