Turkish Spiced-Beef Pide

• 份量: 6 servings
• 总时间: 45 minutes

配料

1 large red onion, quartered

½ cup chopped roasted red peppers

2 tablespoons tomato paste

2 teaspoons Aleppo pepper or 1½ teaspoons sweet paprika plus ½ teaspoon cayenne pepper

1 tablespoon ground cumin

Kosher salt and ground black pepper

8 ounces 80 percent lean ground beef or ground lamb

1 pound store-bought refrigerated pizza dough, room temperature

2 tablespoons lemon juice

1 tablespoon extra-virgin olive oil, plus more to serve

1 plum tomato, cored, seeded and finely chopped

½ cup lightly packed fresh flat-leaf parsley, roughly chopped

步骤

Heat the oven to 500°F with a rack in the upper-middle position. In a food processor, pulse the onion until finely chopped, about 5 pulses. Set aside ¼ cup of the onion. To the processor, add the roasted peppers, tomato paste, Aleppo pepper, cumin, ½ teaspoon salt and 1 teaspoon black pepper. Process until smooth, about 10 seconds, scraping the bowl as needed. Add the beef and pulse just until incorporated, 3 or 4 pulses. Transfer to small bowl and refrigerate until needed.

Mist a rimmed baking sheet with cooking spray. Divide the dough in half, then gently stretch one piece into an oval about 5 inches wide by 14 inches long; press from the center outward and lift and stretch the edges as needed. If the dough is resistant or shrinks after stretching, wait 5 to 10 minutes before trying again; if it is very elastic, you may need to give it 2 or 3 rests. Place the oval on one side of the prepared baking sheet. Shape the remaining dough in the same way and place it alongside the first.

Spread half the meat mixture on each dough oval, leaving a ½-inch border around the edge. Fold the edge of the dough up over the topping, then gently pinch the fold to create a lip around the perimeter; pinch each end of the ovals to form it into a point, then tuck the tip of the point under itself. Bake until the edges of the crust are well browned, 12 to 14 minutes.

Meanwhile, in a medium bowl, whisk together the lemon juice, oil, and ¼ teaspoon each salt and black pepper. Add the reserved onion, the tomato and parsley, then toss; set aside. Using a wide metal spatula, transfer the pide to a wire rack. Cool for 5 minutes.

Using a slotted spoon, scatter the tomato-onion mixture on top, dividing it evenly and discarding any liquid in the bowl, then drizzle the pide with additional oil.