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.
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