feel like messing around making dough from scratch because it’s
still really hot here in the south.
Doug’s solution was to purchase commercially prepared, ready-to-bake
crust. So, we bought two 3-packs of Mama Mary’s 7-inch, thin and crispy crusts.
|Lahmajoun made on a small pizza crust
What Doug didn’t know was that I had other plans for the crusts.
He wanted pizza, but I was in the mood for lahmajoun – guess who won!
When I use flour tortillas
as a lahmajoun shortcut, the tortillas can become soggy resulting in a disappointing product.
I wanted to see how these
crusts would hold up as the base.
|Mama Mary’s small pizza crusts
|Crusts covered with lahmajoun topping
I made my traditional lahmajoun topping (see below) using ground turkey. I spread a generous amount of the topping on the six crusts and placed 3 crusts on two baking sheets.
Each tray was baked at 425°F for 7 minutes on the
bottom rack and then another 7 minutes on the top rack until the topping was cooked through.
There was enough topping left to cover another 2 or 3 crusts which I didn’t have. I made 2 ‘burgers’ for another meal instead.
I’m happy to report that Doug was very pleased with the
recipe swap; I was happy with the simpler preparation.
Although the crusts held up
well for a lahmajoun base, they were just too thick. One apiece was more than enough to satisfy us.
enjoyed every bite.
Ground turkey may be substituted
a food processor, using the metal “S” blade. Squeeze out any excess liquid –
this is VERY important! Be careful
not to over-process. Vegetables should still be a bit chunky, not pureed. Note: If chopping by hand, be sure to finely chop the vegetables.