Turkish Pizza aka Kiymali Pide

Place all ingredients for the dough into your bread maker and set it for the leavened dough setting. It should take about 1.5 hours for the dough to rise.

For the mince topping, place all the ingredients in a bowl, and mix until everything is incorporated with the mince. The mixture should be slightly watery from the tomatoes. Set aside in the fridge until dough is ready.

When dough is ready, remove from the bread maker and lightly knead the dough on a floured bench. Separate the dough into 6 small balls and cover with a damp teacloth so it doesn’t dry out. Take your small balls of dough and with your rolling pin, roll each out into a flat circle or oblong. Place the filling down the centre of the dough and spread it out to make it nice and thin, leaving 1cm around the edges. You can either leave it as is, or if you choose to go with the oblong shape you can turn the edges in slightly, then brush the edges with egg yolks.

Place onto a baking sheet and pop into a preheated oven set to 180C and bake until the dough starts to turn golden, about 15-20 minutes.