Lahmahjoon Pizza
Transform your pizza night with this delicious Lahmahjoon Pizza, a Middle Eastern-inspired twist on the classic favorite! Featuring a thin, homemade crust topped with a savory lamb or beef mixture infused with bold spices like cumin, paprika, and a touch of cinnamon, this dish delivers unbeatable flavor in every bite. Enhanced with fresh parsley, garlic, and a hint of heat from chili flakes, the perfectly blended topping is cooked to perfection on a crisp yet tender crust. Finished with a squeeze of tangy lemon, this easy-to-make recipe is a crowd pleaser that's perfect for weeknight dinners or casual gatherings. Ready in just under an hour, Lahmahjoon Pizza is a unique fusion recipe that brings global flavors to your kitchen table.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Warm water
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 1 packet Active dry yeast
- 1 pound Ground lamb or beef
- 3 tablespoons Tomato paste
- 1 cup Crushed tomatoes, canned
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 cup Parsley, finely chopped
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Red chili flakes
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 4 pieces Lemon wedges (for serving)
Instructions
In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
In a large mixing bowl, combine flour and salt. Add the frothy yeast mixture and olive oil. Knead the dough for 8-10 minutes until smooth and elastic. Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour or until it doubles in size.
Preheat your oven to 475°F (245°C) and place a baking stone or an upside-down baking sheet in the oven to heat.
While the dough is rising, prepare the topping. In a large pan over medium heat, cook the ground lamb or beef until browned, breaking it into small pieces as it cooks. Drain any excess fat.
Add the onion, garlic, and parsley to the cooked meat, then stir in the tomato paste and crushed tomatoes. Mix in the paprika, cumin, cinnamon, red chili flakes, black pepper, and salt. Cook for 5-7 minutes until the mixture thickens slightly. Remove from heat and let cool.
After the dough has risen, divide it into 4 equal portions. Roll out each portion into a thin circle or oval, about 1/8 inch thick.
Place the flattened dough on a piece of parchment paper, and evenly spread a thin layer of the meat mixture over the top, leaving no edges exposed.
Carefully slide the parchment paper with the prepared lahmahjoon onto the preheated baking stone or sheet in the oven. Repeat the process for the remaining portions.
Bake for 6-8 minutes, or until the edges of the crust are crispy and slightly golden.
Serve warm with lemon wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 11.4 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 123 mg | 9% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 975 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
