Middle Eastern Pizza

Posted on September 24th, 2010  |  Filed under Episode 120 « Sara's Weeknight Meals Season 1

Makes 4 servings
Hands-on time: 15 minutes
Total preparation time: 35 minutes plus rising time

1 recipe Food Processor Pizza Dough
1/4 cup pine nuts
3/4 pound ground lamb or beef
1 small onion, finely chopped (about 1/2 cup)
1 medium plum tomato, seeded and finely chopped (about 1/3 cup)
1/4medium green bell pepper, finely chopped (about 1/4 cup)
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon tomato paste
2 garlic cloves, minced (about 2 teaspoons)
1 teaspoon kosher salt
1/4 to 1/2 teaspoon cayenne pepper
Crumbled feta cheese, optional

Place a rack in the upper third of the oven; preheat the oven to 500 F. Lightly grease two insulated or very heavy rimmed baking sheets.

Divide the dough into 4 balls; roll each ball into an 8-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer the rounds to the baking sheets, pinching up a raised edge on each; cover loosely and let stand in a warm place while you make the filling.

Spread the pine nuts in a small, ungreased baking pan. Bake in the preheated oven until they just begin to brown, 3 to 4 minutes. Combine the lamb, onion, tomato, bell pepper, pine nuts, lemon juice, vinegar, tomato paste, garlic, salt, and cayenne in a medium bowl. Spoon one quarter of the lamb filling on the center of each dough round and spread to the raised edge.

Bake the pizzas 15 to 20 minutes, until the crust is lightly browned and the meat is cooked through. Top with crumbled feta cheese, if desired.



One Comment

ruth Says:
October 8th, 2010 at 2:36 pm

This reminds me of Lahmajoon, only that wouldn’t have the cheese. What a nice recipe!



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