Lebanese Lamb Pizzas

A soft dough that crunches under the teeth, topped with a juicy and tangy lamb filling. The smell of thyme and grilled meat promises a bold meal.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 916
• Protein: 35 g
• Carbs: 110 g
• Fat: 37 g

Ingredients

• 500 g Wheat flour ( sifted )
• 20 g Fresh baker's yeast ( crumbled )
• 300 ml Mineral water ( lukewarm )
• 10 g Gray sea salt
• 50 ml Extra virgin olive oil
• 400 g Ground lamb
• 2 piece Onion ( very finely minced )
• 2 piece Round tomato ( seeded and cut into tiny cubes )
• 2 tbsp Lime juice
• 2 tbsp Thyme ( dried )
• 1 tbsp Sesame seed
• 1 pinch Cinnamon ground
• 1 pinch Black pepper ground
• 1 tbsp Sumac

Instructions

1. Dough preparation

   Mix the flour, crumbled yeast, water, and salt. Knead until the dough is smooth and elastic. It should no longer stick to the sides of the bowl.

2. Dough resting

   Lightly oil the dough ball with olive oil. Cover with a cloth and let it double in size in a warm place. The dough should be puffy and supple.

3. Making the filling

   Mix the minced lamb with the finely chopped onions and tomatoes. Add the lime juice, thyme, sesame seeds, cinnamon, and sumac. The filling should be moist but not liquid.

4. Shaping and topping

   Divide the dough into balls. Roll out thinly on a floured surface. Spread a thin layer of filling over the entire surface, pressing with your fingers so it adheres.

5. High-heat cooking

   Bake at 220°C on a hot tray. Remove when the edges are well browned and the meat starts to sizzle. The crust should be rigid on the edges and tender in the center.

Chef's tips

• Preheat your baking tray empty; the dough must sear instantly.
• Do not overload the pizza with filling, or the dough will stay soft.
• If the filling releases too much juice, quickly pass it through a fine sieve before topping.

Storage

Keeps for 2 days in the fridge. Reheat in a covered pan to maintain crispness without drying out the meat.