Fusion Pizza Life is full of tough choices. Such as choosing between an Italian or a Turkish pizza. But why would you? This Fusion Pizza brings together the best of both worlds: a real Italian crust and the authentic Turkish minced meat mixture that is used on the so-called lahmachun. Besides being very tasty, this Fusion Pizza is also very easy to make. The only effort is in making the topping, but that actually happened in no time. We use minced lamb from the Boerhoerst farm (you can't find better than that) and San Marzano tomatoes as a sweet counterpart to the tasty meat. We bet this pizza will be enjoyed by everyone at the table? The ingredients • 4 medium pizza bases • Dash of olive oil • 1 onion, finely chopped • 1 red pepper, finely chopped • 2 San Marzano tomatoes, finely chopped • 1 tablespoon of tomato paste • 1 tablespoon of Turkish paprika puree • 500 grams of Texel minced lamb • handful of flat parsley, finely chopped • 1 teaspoon of salt • 1/2 teaspoon of pepper The Kitchen Helpers • Oven • (Pizza) baking tray • Baking pan • Baking spatula • Mixing bowl • Food processor or hand blender The method of preparation Heat the frying pan over medium heat, add a drizzle of olive oil and fry the onion. When the onion is translucent, add the bell pepper and tomato and let it fry for 3 minutes. Then stir the tomato and paprika puree into the vegetable mixture and fry it briefly. Remove the mixture from the pan and make it fine with a food processor or hand blender. 2. Turn the oven on to 220 degrees and place a bubble of parchment paper on the baking tray. Heat the frying pan again over medium heat, fry the minced lamb and add the vegetable mixture. Finally, season with salt, pepper and fresh parsley. 3. Place a pizza base on the baking tray and spread a quarter of the mixture over the surface, leaving the edges free. Bake the pizza for 5 minutes in the preheated oven and repeat this until all bottoms are covered and baked. Serve with extra parsley, lettuce, tomato, cucumber and sliced onion if desired.