Middle Eastern-Inspired Lamb Pizza

By Marge Perry & David Bonom

  • Yield:

    1 pizza (4 servings (12 appetizer servings) Servings)



1 1/2 cups all-purpose flour, plus additional for dusting
1/2 teaspoon salt
1/2 cup warm water, (100°F-110°F)
1 (.25-ounce) packet active dry yeast
2 teaspoons olive oil
1 teaspoon sugar


8 ounces ground lamb
1/2 cup finely chopped onion
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes
3 tablespoons tomato paste
1 tablespoon honey
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
4 teaspoons olive oil, divided
1/2 cup crumbled feta cheese
1/3 cup chopped scallions
2 tablespoons chopped fresh parsley
1 teaspoon sumac, divided


  1. Make the dough: Combine the flour and salt in a bowl. Combine the water, yeast, oil and sugar in a measuring cup and let stand until frothy, about 5 minutes. Add the yeast mixture to the flour and stir until a ragged dough forms. Turn the dough out onto a lightly floured surface and knead until the dough is smooth and not sticky, about 5-6 minutes. Transfer to an oiled bowl, cover with plastic wrap or a kitchen towel and let stand in a warm place until doubled in bulk, about 1-1 1/2 hours.
  2. For the topping, heat a large nonstick skillet over medium. Add the lamb and cook, breaking it into smaller pieces with a wooden spoon, until it is no longer pink, 3-4 minutes. Add the onion and garlic and cook, stirring often, until the onion begins to soften, 2 minutes. Stir in the tomatoes, tomato paste, honey, paprika, cumin, salt, cinnamon, and cayenne pepper; cook, stirring occasionally, until slightly thickened, 4-5 minutes. Remove from the heat and keep warm.
  3. Press the dough down and divided it half. Cover one piece with plastic wrap and set aside. On a lightly floured surface roll the dough out into a 10 1/2-inch square. Heat an Anolon Accolade Grill Pan over medium until very hot. Add the dough to the pan and cook 2 minutes brushing the top half of the dough with 1 teaspoon of the oil. Carefully flip the dough over, brush the top with 1 teaspoon of the oil and cook 2 minutes. Flip the dough again and cook 2 minutes. Turn the dough over one last time and cook 1 minute. Spread the top evenly with 1/2 of the lamb mixture and half of the feta cheese; cook 2 minutes. Slide the pizza onto a cutting board and sprinkle the top with half of the scallions, parsley and sumac. Repeat with the remaining dough and ingredients. Cut into wedges to serve.


The crust for this savory pizza is grilled on both sides: this allows it to cook through and get just enough char without burning. The crispy crust is the perfect vehicle for a topping of savory lamb cooked with aromatic spices and finished with a sprinkling of feta and sumac.