Lamb Pizzas

Total Time:
2 hr 30 min
2 hr 10 min
20 min

12 servings

  • For the dough:
  • 1 1/4 -ounce packet active dry yeast 2 teaspoons sugar
  • 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
  • 4 cups all-purpose flour, plus more for dusting
  • 1 cup semolina flour
  • 2 teaspoons fine salt
  • For the topping:
  • 6 tablespoons extra-virgin olive oil
  • 1/2 cup pine nuts
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped red bell pepper
  • 6 tablespoons tomato paste
  • 1 pound ground lamb or beef
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground allspice
  • Kosher salt
  • 2 plum tomatoes, seeded and finely chopped
  • 1/4 cup Greek yogurt
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • For the sauce:
  • 2/3 cup Greek yogurt
  • 1/4 cup chopped fresh mint
  • 1 tablespoon fresh lemon juice
  • Kosher salt and freshly ground pepper
  • Make the dough: Combine the yeast, sugar, olive oil and 2 cups warm water; let stand 5 minutes. Whisk both flours and the salt in a large bowl. Add the yeast mixture to the flour mixture and stir with a fork until the dough forms. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6 minutes. Place in a bowl brushed with oil, cover and let stand until doubled in size, about 1 hour.

  • Punch down the dough and divide into 12 pieces. Roll each piece into a ball, cover and let stand until doubled in size, about 45 minutes.

  • Meanwhile, make the topping: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the pine nuts, onion and bell pepper; cook, stirring, until softened, about 6 minutes. Stir in the tomato paste and cook 1 minute. Add the remaining 1/4 cup olive oil, the lamb, cumin, cinnamon, red pepper flakes, allspice and 1/2 teaspoon salt. Cook, breaking up the meat, until browned, 5 minutes. Stir in the tomatoes and cook 1 minute. Remove from the heat and stir in the yogurt, lemon juice, cilantro and parsley; season with salt.

  • Make the sauce: Stir the yogurt, mint, lemon juice and 1/4 cup water in a bowl. Season with salt and pepper. Refrigerate, covered, until ready to use.

  • Preheat the grill to medium. Cut twelve 9-inch squares of parchment paper. Stretch each piece of dough into an 8-inch round, brush with olive oil on both sides and stack the rounds, separating each with parchment.

  • Invert the dough onto the grill; remove the paper. Grill in batches until golden brown on the bottom, 1 to 2 minutes. Flip and spread each round with 1/4 cup lamb mixture, leaving a border. Continue grilling until the dough is charred in spots and cooked through, about 3 minutes. Transfer the pizzas to a platter. Drizzle with olive oil and serve with the sauce.

  • Photograph by Con Poulos

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    This recipe is featured in:

    Fall Entertaining Guide