Turkish Pizza "thermomix"

Mass: Put in vessel 250 g of water, sunflower oil, the azu car, yeast and schedule 30 sec / 37 C / vel 2.

Add flour, 5 g salt, caraway and program 2 min / kneading function.

Remove the dough of the cup, forms a ball and? Jela stand in a bowl, covered with plastic wrap, for 30 minutes or until doubled in volume. Meanwhile, make the filling.

Filling: Put in the glass meat, pimento n powder, cumin, coriander seeds, pepper, salt and Chop 10sec / vel progressive 5- 10. Remove and reserve in a bowl.

Without washing the glass, put the onion cut into quarters, garlic, green pepper cut into pieces, olive oil and Chop 3 sec / vel 5.

With the help of the espa tula, down towards the bottom of the vessel and sofri 3 min / 120 or C / vel 1 (TM31: 3 min / Varoma / vel spoon)?.

Stir the meat with the spices and saute reserved 3min / 120 ° C / vel 1. (TM31: 3 min / Varoma / vel spoon).

Add the tomato paste, tomato peeled and seeded and cut sofri 5 min / 120 ° C / vel 1 (TM31: 5 min / Varoma / vel 1)?. Without putting the cup to facilitate Evaporation? N. Remove to a bowl and set aside.

Preheat oven to 250o C.

Divide the dough into 6 parts and form of balls; on the counter dusted with flour, extend each of the balls, shaped or? Valo with a thickness of 5 mm.

I colo? Chelae 2 or? 3 baking sheets lined with baking paper or Silpat. Put in each of the masses 2 tablespoons of the reserved stuffing and with the back of spoon spread the filling well.

Fold the dough from the edge on you? slightly pulling it sees? vertices of the O? valo for a sign the form.

Bake each can, for 10 minutes at 250 o C. approx.

Alin or: With the glass clean and dry, chop the parsley 5sec / vel 7.

Sprinkle the surface of the Turkish pizzas chopped parsley, onion wedges and juice slime? N.