Turkish Pizza

Directions

1. 1
   In a small bowl, add 1 1/3 cup lukewarm water and 1 teaspoons sugar.
2. 2
   Add yeast and let sit until foamy, about 5 to 10 minutes.
3. 3
   Combine 3 3/4 all-purpose flour and salt in the bowl of a stand mixer.
4. 4
   In a stand mixer fitted with a dough blade, add olive oil, yogurt and yeast mixture.
5. 5
   Blend.
6. 6
   Knead on low speed for about 10 to 12 minutes until the dough comes together and is smooth.
7. 7
   Turn dough onto a well-floured surface.
8. 8
   Using the remaining flour continue to knead the dough by hand until smooth and elastic.
9. 9
   Place the dough in a lightly oiled medium bowl and cover with plastic wrap.
10. 10
    Let rest in a warm spot until doubled, about 45 to 60 minutes.
11. 11
    Heat 3 tablespoons olive oil in a medium large saute pan on medium heat.
12. 12
    Add the eggplant and season with salt and pepper.
13. 13
    Saute eggplant until soft, then transfer to a plate or bowl.
14. 14
    Let eggplant cool to room temperature.
15. 15
    In the same saute pan, add 1 tablespoons of olive over medium high heat.
16. 16
    Add lamb and season with sumac and salt and pepper.
17. 17
    Saute until browned, about 5 minutes.
18. 18
    Add tomato paste, crushed tomatoes and continue to cook for another 5 minutes, just to cook the tomato paste.
19. 19
    Let mixture cool to room temperature.
20. 20
    Combine eggplant with the lamb mixture in a large bowl.
21. 21
    Add garlic, chiles, parsley and 1/2 cup of the grated mozzarella.
22. 22
    Toss to combine.
23. 23
    Preheat oven to 500 degrees F.
24. 24
    Place a pizza stone on the bottom rack of the oven and heat pizza stone according to manufacturers directions.
25. 25
    Punch down dough.
26. 26
    Divide dough into 4 equal pieces.
27. 27
    Using your hands, stretch and pull each piece of dough into about 10 x 12-inch ovals.
28. 28
    Sprinkle some flour onto a pizza paddle.
29. 29
    Place an oval of dough onto the pizza paddle.
30. 30
    Evenly spoon 1/4 of the lamb and eggplant mixture over the dough, leaving a 1-inch border.
31. 31
    Fold over edges of the dough using a twisting action to create a crust.
32. 32
    Sprinkle 1/4 of the remaining grated cheese (about 1/3 cup) on top of the lamb and eggplant mixture.
33. 33
    Transfer the pizza onto the preheated pizza stone.
34. 34
    Bake until topping is bubbly and crust is golden brown, about 8 to 10 minutes.
35. 35
    Cut in strips or wedges.
36. 36
    Repeat with remaining ovals of dough.