Spicy Lamb Pizza
2 - 4 people
00h 20
00h 08
Our homage to “lahmacun”, a middle Eastern flatbread – this recipe will delight you with the combination of spice and marinated onion and parsley. You can use raw lamb and let the juices soak into the dough for even more flavour or, if you prefer, you can lightly brown it, adding in seasonings and tomato paste, then add to the dough.
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Ingredients and Method
Ingredients
- 1 lb ButcherBox.ca grass fed grass finished ground lamb
- 2 cloves garlic, finely grated
- 1/4 cup tomato paste
- 3/4 tsp ground cinnamon
- 3/4 tsp ground cumin
- 3/4 tsp smoked paprika
- 3/4 tsp Kosher salt, plus more
- all purpose flour(or gluten free), for dusting
- 8 oz prepared pizza dough or gluten free crust, cut in half, brought to room temperature
- 2 tbsp olive oil, divided, plus more for drizzling
- 1/2 small red onion, thinly sliced
- 1 cup parsley leaves with tender stems
- 1 tbsp freshly squeezed lemon juice
- red pepper flakes, for serving
Method
- 1. Place a baking sheet on a rack in lower third of oven; preheat to 500°F. Mix garlic, tomato paste, cinnamon, cumin, paprika, and 3/4 tsp. salt in a large bowl. Mix in raw lamb.
- 2. Working with 1 piece of dough and keeping remaining piece covered, gently stretch dough into a 10x8" oval and transfer to a lightly floured parchment-lined baking sheet. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed.) Crumble half of the lamb mixture over dough and brush edges with 1 Tbsp. oil. Slide onto preheated baking sheet and bake until crust is golden brown, 6–8 minutes. Transfer pizza to a wire rack.
- 3. Repeat with remaining dough, lamb mixture, and 1 Tbsp. oil. Drizzle pizzas with more oil.
- 4. Toss onion, parsley, and lemon juice in a bowl; season with salt. Scatter over pizzas; sprinkle with red pepper flakes.
- ** For even more time saving, try with store bought naan – you may have to lightly brown the lamb first, as the store bough naan will brown faster than raw pizza dough
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