Meat Pizza/Lahmacun

Dough:

¥ envelope (1 tsp.) active dry yeast
1 tsp. sugar
2 tbsp. milk
5 c. flour
4 tbsp. butter at room temperature
2 eggs, lightly beaten
1 tsp. salt
Topping:
2 tbsp. olive oil
1 onion, chopped
8 oz. ground lamb
1 handful fresh parsley, chopped
1 egg yolk, separated (the white can
be thrown away)*
1 tbsp. butter, melted

Method:

1. In a small bowl, combine yeast and
sugar with milk. Allow to sit for 10
minutes.
2. Pour flour into a large bowl and
create a well in the center. Pour yeast
mixture into well, and add butter
and eggs. Stir to combine, and then
turn dough out onto a clean floured
surface. Use your hands to knead
the mixture for about 10 minutes, or
until a soft dough mixture. Put in a
lightly oiled bowl and cover with a
damp towel. Set aside and let rise in
a warm place for 1 hour.
3. Preheat oven to 450ºF. Divide
dough into golf ball-sized pieces.
On a floured cookie sheet, use your
hands to flatten each piece into a
circle about ø-inch thick.
4. In a medium skillet, heat olive oil
over medium heat. Add onion and
sauté for 5 minutes. Add meat and
cook for 5 minutes more, stirring
often. Mix in parsley.
5. Spread a layer of topping about
Π -inch thick in the middle of each
piece of dough. Along the outside
edge of each pizza, fold ø inch of
dough toward center to create a
border of crust.