Lebanese Lamb Pizzas
Ingredients
- 500 gWheat flour (sifted)
- 20 gFresh baker's yeast (crumbled)
- 300 mlMineral water (lukewarm)
- 10 gGray sea salt
- 50 mlExtra virgin olive oil
- 400 gGround lamb
- 2 pcOnion (very finely minced)
- 2 pcRound tomato (seeded and cut into tiny cubes)
- 2 tbspLime juice
- 2 tbspThyme (dried)
- 1 tbspSesame seed
- 1 pinchCinnamon ground
- 1 pinchBlack pepper ground
- 1 tbspSumac
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a covered pan to maintain crispness without drying out the meat.
