Serves 10
105 min
Cook the Book: Middle Eastern Lamb Pizza
Recipe GLPR28ac90d859bcc8
A rustic Middle Eastern-style flatbread pizza topped with a fragrant spiced ground lamb filling. The soft, pillowy dough is spread with a savory mixture of lamb, tomatoes, warm spices like cinnamon and cumin, and finished with a sprinkle of sumac and dried mint. Perfect as a main course that serves 10 people.
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Ingredients
2 1/2 packed teaspoons fresh yeast
2/3 cup warm milk
2 1/4 cups bread flour
1 teaspoon salt
1 large egg
2 tablespoons olive oil, plus more for the dish
1 small onion, chopped
8 ounces ground lamb
2 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sumac
1 cup canned tomatoes
1 teaspoon sugar
1 teaspoon dried mint
Directions
In a small bowl, dissolve the fresh yeast in the warm milk and let it sit for 5 minutes until foamy.
In a large mixing bowl, combine the bread flour and salt. Create a well in the center and add the yeast-milk mixture, the egg, and the 2 tablespoons of olive oil.
Mix until a shaggy dough forms, then knead for 8–10 minutes by hand or in a stand mixer until smooth and elastic. The dough should be soft and slightly sticky.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough rises, prepare the filling. Heat a skillet over medium-high heat with a drizzle of olive oil and sauté the chopped onion until softened, about 3–4 minutes.
Add the minced garlic to the onion and cook for 30 seconds until fragrant.
Add the ground lamb to the skillet and cook, breaking it apart with a spoon, until the meat is no longer pink, about 5–7 minutes. The internal temperature of the lamb should reach 160°F.
Stir in the cinnamon, cumin, ground cloves, and black pepper. Cook for 1 minute to bloom the spices.
Add the canned tomatoes and sugar, and simmer for 5–7 minutes until the filling thickens slightly. Season with additional salt if needed. Stir in the dried mint just before removing from heat.
Preheat your oven to 425°F (220°C). Oil a large baking sheet or 9x13-inch baking dish.
Punch down the risen dough and transfer it to the prepared baking sheet. Stretch and pat the dough to fill the sheet, creating an even layer.
Spread the lamb filling evenly over the dough, leaving a small border around the edges.
Bake for 20–25 minutes until the crust is golden brown and cooked through.
Remove from the oven and sprinkle the sumac over the top for a final bright, tangy garnish. Let cool for a few minutes before cutting and serving.
