Ingredients

• 1/2 cup finely chopped parsley leaves
• 1/3 cup whole milk Greek yogurt
• 2 cloves garlic, minced
• 2 teaspoons ground coriander, from toasted seeds
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin, from toasted seeds
• 1/2 teaspoon paprika
• 1/4 teaspoon ground allspice
• 1 1/4 pounds ground lamb
• Olive oil
• 1 (20 to 24-ounce) prepared pizza dough, rolled into 1 large or 2 smaller rough rectangles
• 1 pound aged Kasseri cheese, grated
• Muhammara, recipe follows
• 4 large sweet onions, thinly sliced and grilled

Directions

Muhammara:

• 1 pound red bell peppers, charred, peeled, seeded and roughly chopped
• 1 to 2 small hot red peppers, charred, peeled, seeded and roughly chopped
• 1 cup walnut pieces, about 5 ounces, toasted
• 1 clove garlic, roughly chopped
• 1 teaspoon ground cumin, from freshly toasted seeds
• Kosher salt
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1 tablespoon pomegranate molasses
• 1 tablespoon sherry vinegar
• 1/2 lemon, zested and juiced

• Put all of the ingredients, except the lemon zest, in a food processor and process until a smooth paste forms. (Start with 1 hot pepper, taste, and then add more if you want it hotter.) If the mixture is too thick, drizzle in a little more olive oil. Stir in the lemon zest by hand. Taste and add more salt and hot pepper, if desired.