Dinner Lamb Pizza Recipe Pulled lamb Turkish lahmacun Michael Catling14 June 2025051 views Inspired by Turkey’s answer to a dairy-free pizza, my three-ingredient flatbread is topped with pulled lamb and lots of colourful veggies. A pizza without cheese? I can hear the shouting from Italy, so hear me out. A lahmacun is traditionally a super-thin, crispy flatbread topped with minced meat, peppers and onions. It’s a bit like an open keema naan… only better! Here, I’ve added my own twist by making three-ingredient flatbreads without any yeast so they’re ready to eat in 15 minutes. Each base is then topped with a thin layer of homemade tomato sauce and leftover pulled lamb from Sunday’s roast dinner before being blasted in the oven. It is unconventional in pretty much every sense, but when it looks and tastes this good How To Make Turkish Lahmacun Chef Catling’s recipe notes Recipe: Turkish Lahmacun Frequently asked questions Tips & Notes To Know Love your leftovers: Slow-cooked pulled lamb is the ultimate upgrade on lamb mince. Fast, fresh and fuss free: The dough isn’t made with yeast, so it’s ready in a matter of minutes. No pizza stone? Use an upside-down baking sheet preheated in the oven. Roll the dough really thin: Lahmacun should be light and crisp, so roll each piece of dough out as thin as possible without tearing it. Pulled lamb Turkish lahmacun Pin Print Ingredients For the tomato sauce1/2 tbsp olive oil1 garlic cloves, crushed1/8 tsp dried chilli flakes200ml tomato passata1/4 tsp granulated sugarSmall handful of fresh basil, leaves only, finely shredded For the toppings1 tsp vegetable oil200g leftover lamb, finely diced1 yellow pepper, deseeded and finely diced1 tsp sumac1/2 tsp ground coriander1/4 tsp ground cumin1/4 tsp ground sweet cinnamon1 red onion, finely sliced into rounds1 tbsp pine nuts, toastedLarge handful of fresh flat-leaf parsley, finely chopped For the flatbread225g self-raising flour, plus extra for rolling200g Greek yoghurt (0% fat)1 tsp cumin seeds1/4 tsp smoked sea saltOlive oil, for drizzling Instructions Step 1To make the tomato sauce, heat the olive oil in a saucepan over a medium heat and add the garlic and chilli flakes. Leave to sizzle for 30 seconds, then add the tomato passata with the sugar. Step 2Bring the sauce to the boil, then turn down to a simmer and leave to blip away gently for 10 minutes or until the sauce has thickened and reduced slightly. Season with salt and pepper and remove from the heat. Stir the basil into the sauce and set aside until ready to use. Step 3To prepare the toppings, add the leftover lamb and diced pepper to a bowl and coat with the spices. Heat the vegetable oil over a medium heat and stir-fry the lamb and pepper for 5 minutes to cook the spices. Set aside. Step 4When ready to make the pizza bases, place your pizza tray(s) in the oven at 220C to heat up. Step 5To make the dough, add the self-raising flour, Greek yoghurt, cumin and salt to a mixing bowl and stir with a knife to combine. Bring the dough together with your hands and tip out onto a lightly floured work surface. Knead for 2 minutes or until the dough is smooth and elastic. Step 6Divide the dough in half and lightly oil your hands. Stretch each piece of dough into a large, thin rectangle (the bigger the size, the thinner your base will be). Alternatively, use a rolling pin if you find it easier. Step 7Carefully slide each flatbread base onto the preheated tray(s) and drizzle with olive oil. Bake for 6-8 minutes or until slightly puffed up and starting to colour. Remove from the oven and leave for 1 minute for the base to level out if risen. Step 8Evenly spread the tomato sauce over each base, leaving a small border at the sides. Scatter over the red onion, followed by the stir-fried lamb and pepper. Step 9Gently slide each base back onto the pizza tray(s) and cook for 8-10 minutes until the bottom is crisp and golden and the lamb is sizzling. Garnish with toasted pine nuts and fresh parsley before serving. Eat immediately with a side salad. Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What’s The Difference Between Self-Raising Flour And Plain Flour? Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour. What Is Sumac? Sumac is a Mediterranean spice, which derives from dried berries that have been ground to a deep red powder. It has a tangy, lemony taste, but without the acidity of a citrus fruit or vinegar. It pairs really well with chicken, lamb or fish and can also be mixed into yoghurt or marinades for a tart, citrusy boost. To use as a garnish, sprinkle over hummus, kebabs or falafels before serving.