Spiced Lamb Flatbread
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 680
- Total Fat
- 34 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 62 milligrams
- Sodium
- 1425 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 7 grams
- Sugar
- 8 grams
- Protein
- 25 grams
- Total: 35 min
- Active: 20 min
Ingredients
3/4 cup pizza sauce
2 large or 3 small scallions (white and light green parts finely chopped, dark green parts sliced)
2 pepperoncini, finely chopped
3 tablespoons pomegranate molasses or balsamic glaze
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Kosher salt and freshly ground pepper
3/4 pound ground lamb or lean ground beef
1 pound refrigerated pizza dough, at room temperature
2 tablespoons extra-virgin olive oil
1/4 cup pine nuts
3 cups fresh mint, parsley or a combination
Directions
- Preheat the oven to 500˚ F. Line a large rimless baking sheet with parchment paper. Mix the pizza sauce, finely chopped scallions, pepperoncini, 2 tablespoons pomegranate molasses, cinnamon, allspice and 1/2 teaspoon each salt and pepper in a large bowl. Set aside 1/4 cup of the sauce mixture. Add the lamb to the bowl with the remaining sauce and mix well.
- Rub the pizza dough with 1 tablespoon olive oil on the prepared baking sheet. Stretch into a large oval, about 11 by 15 inches. Prick the dough all over with a fork, then top with the meat mixture, pressing it into a thin, even layer up to the edges of the dough. Brush with the reserved sauce and sprinkle with the pine nuts.
- Bake until the meat is cooked through and the dough is dark golden brown, 10 to 12 minutes. Let cool about 5 minutes; sprinkle with the sliced scallion greens.
- Whisk the remaining 1 tablespoon each pomegranate molasses and olive oil with 2 teaspoons water in a medium bowl. Add the herbs and toss gently to coat. Cut into 8 pieces and serve with the herb salad.