Crispy Turkish Lamb Pizzas

• 1 1/2 tablespoons olive oil
• 1/2 teaspoon sugar
• 1/4 ounce active dry yeast
• 1 cup bread flour
• 1/2 teaspoon salt
• 1/4 cup plain yogurt plus additional, to serve
• 2 red chili peppers long
• 6 ounces ground lamb
• 1 red onion chopped
• 1 tomato seeded and chopped
• 1/4 cup parsley leaves plus additional, to serve
• 1/2 teaspoon smoked paprika

1. Combine 2 tbsp warm water, oil and sugar in a small bowl. Sprinkle with yeast. Let stand 5 mins, until frothy.
2. Sift flour and salt into a large bowl. Make a well in center. Add yeast mixture and yogurt, mixing to form a dough. Turn dough onto a floured surface and knead 10 mins until smooth and elastic. Transfer to an oiled bowl. Cover and let stand, in a warm place 2 hours, or until doubled in size.
3. Meanwhile, for the topping, heat a grill pan on high heat or preheat the grill to medium-high. Cook chili peppers 4-5 mins, turning on all sides until skin blisters and blackens. Transfer to a plastic bag for 5 mins to loosen skins.
4. Peel off skins and remove seeds, discarding both. Transfer chili flesh to a food processor with all remaining ingredients. Pulse until finely chopped.
5. Preheat the oven to 425u0b0F. Punch dough down to release gas. Divide into 4 equal pieces. Roll each piece on a floured surface to a thin 6-inch round. Place 2 rounds on each of 2 floured baking sheets. Spread each with a thin layer of lamb mixture. Season to taste.
6. Bake 8-10 mins, until topping is cooked and crusts are crisp and golden. Serve immediately topped with additional parsley and yogurt.

olive oil, sugar, active dry yeast, bread flour, salt, plain yogurt, red chili peppers, ground lamb, red onion, tomato, parsley, paprika

Taken from www.yummly.com/recipe/Crispy-Turkish-Lamb-Pizzas-1399848 (may not work)