- 1 teaspoon of sugar
- 2 cups of whole wheat flour
- 1 1/2 teaspoon of salt
- 1/4 cup of extra virgin olive oil
- 1 (1/4-oz) package of active dry yeast
- 1 lb of ground turkey
- 1 tablespoon of cumin
- 1 teaspoon of coriander
- 1 clove of garlic
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/2 of teaspoon of cinnamon
- 1 small poblano pepper, seeded and diced
- 2 tablespoons of sundried tomatoes
- 2 tablespoon of parsley
Combine sugar, yeast, and 3/4 cup of water heated to 115° F in a small bowl; let sit until foamy. This will take about 10 minutes.
In a separate bowl, combine flour and salt and make a well in the center. Add yeast mixture and stir to form a dough. Place dough on a lightly floured surface and knead until smooth. This will take about 6 minutes. Place dough in a medium sized mixing bowl that is lightly oiled. Make sure to cover bowl with plastic wrap and let sit for about 1 hour.
When ready, take dough out of bowl and divide into 4 portions. Roll each portion into a ball. Take a lightly floured baking sheet and place the dough balls onto the sheet. Let the dough rest for about 45 minutes. While the dough is resting, prepare the topping. Place pizza stone in oven and preheat oven 450°F.
In a large bowl, combine oil, sundries tomatoes, parsley, poblano, cumin, paprika, and cinnamon and stir with a fork. Add the turkey, garlic, and season with salt and pepper. Set aside.
On a lightly flour working surface and using a rolling pin, roll one dough ball at a time to about a 10 inch disk. Brush off excess flour dough and place on parchment paper. Cover dough with a light thin layer of topping, spread evenly to edges of dough. Season with salt. Place parchment paper and dough onto heated pizza stone and cook for about 6 to 8 minutes or until golden brown. Repeat steps for the remaining dough and serve.