We’re not just having Turkish pizza today, we’re having Mini Turkish Lahmacun Flatbreads. Small, crispy, savory, topped with sauce, fresh vegetables, and exactly the kind of “I’ll just have one more” energy that, of course, is never actually true.

Making Turkish pizza from scratch had been on my to-do list for ages. Not because you can’t buy it on almost every corner, but because I simply love being able to make these kinds of things myself. Also, lahmacun is genuinely one of the best ways to use up leftover vegetables. A little bell pepper, tomato, lettuce, onion, a few herbs, and suddenly fridge leftovers turn into a special dinner.

The thing I was most curious about was the dough, because this dish really stands or falls with it. And what can I say: it turned out perfect. Super easy to work with. After baking, it gets beautifully crispy on the outside while still staying soft on the inside. Exactly how you want it. And the beef filling? A 10 out of 10. I added pomegranate molasses, which makes the savory, spiced mixture a little fruitier and more rounded.

The best part about the mini version is: you will definitely eat more than one. And that is very much part of the concept here. Each flatbread can be topped a little differently: a little more herb garlic sauce, more sumac, extra tomato, or a little more lettuce. I love dishes that let you try a bit of everything.

And honestly, every now and then I just love a recipe that happens in the oven. The beef mixture is spread onto the thin flatbreads, baked for a few minutes, and then all that’s left to do is top them with sauce, romaine, bell peppers, tomatoes, red onions, sumac, and fresh parsley.