Lahmahjoon Pizza
This recipe combines the flavors of Lahmahjoon, a Middle Eastern meat flatbread, with traditional pizza. It involves cooking a savory lamb and tomato mixture, spreading it over whole-wheat pizza dough with feta and pine nuts, and baking until golden and cooked through, offering a unique and flavorful twist on pizza.
Equipment
- 1 Large Skillet For cooking the lamb mixture.
- 1 Cutting Board
- 1 Chef's knife
- 1 Pizza Peel or Baking Sheet For transferring and baking the pizza.
Ingredients
Main
- 1 tablespoon extra-virgin olive oil
- ½ cup chopped shallots
- 8 ounces ground lamb
- 4 medium plum tomatoes chopped
- 2 tablespoons minced fresh parsley
- 1 tablespoon pomegranate molasses (see Shopping Tip)
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- Yellow cornmeal for dusting
- 1 pound Easy Whole-Wheat Pizza Dough recipe follows, or other prepared dough
- ⅓ cup crumbled feta
- 1 tablespoon pine nuts
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add shallots and cook until softened, about 2-3 minutes.
- Add ground lamb and cook, breaking it up with a spoon, until browned.
- Stir in chopped tomatoes, parsley, pomegranate molasses, cinnamon, salt, and pepper. Simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thickened, about 5-7 minutes.
- Remove the lamb mixture from the heat and let it cool slightly.
- Preheat your oven according to the pizza dough recipe instructions (typically around 450-500°F or 230-260°C). Dust a pizza peel or baking sheet generously with yellow cornmeal.
- Shape or roll out the pizza dough on a lightly floured surface, then carefully transfer it to the prepared pizza peel or baking sheet.
- Evenly spread the cooled lamb mixture over the pizza dough, leaving a small border for the crust.
- Sprinkle the crumbled feta and pine nuts over the lamb mixture.
- Slide the pizza onto the preheated oven stone or baking sheet and bake for 10-15 minutes, or until the crust is golden brown and the topping is heated through. Let cool slightly before slicing and serving.
Notes
Ensure the lamb filling is not too wet before spreading it on the dough, as excess moisture can lead to a soggy crust. If the mixture seems wet, simmer it uncovered for a few extra minutes to reduce moisture. For a crispier crust, consider a partial bake of the dough before adding the topping. Toasting the pine nuts lightly before adding them will enhance their nutty flavor. A drizzle of olive oil over the assembled pizza before baking can help achieve a better crust color and add richness.