Lamb Pizzas

Ingredients

• 0.3 ounce active yeast 2 teaspoons sugar dry
• 4 cups flour for dusting all-purpose plus more
• 2 tablespoons cilantro leaves fresh chopped
• 0.3 cup mint leaves fresh chopped
• 2 tablespoons parsley fresh chopped
• 0.3 cup greek yogurt 
• 0.7 cup greek yogurt 
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 1 pound lamb 
• 12 servings kosher salt 
• 12 servings kosher salt and pepper freshly ground
• 1 tablespoon juice of lemon fresh
• 2 teaspoons juice of lemon fresh
• 2 tablespoons olive oil extra-virgin plus more for brushing and drizzling
• 6 tablespoons olive oil extra-virgin
• 0.5 cup onion finely chopped
• 0.5 cup pinenuts 
• 2  plum tomatoes seeded finely chopped
• 0.5 cup bell pepper red finely chopped
• 0.5 teaspoon pepper flakes red
• 2 teaspoons salt fine
• 1 cup semolina flour 
• 6 tablespoons tomato paste 

Equipment

• bowl
• frying pan
• baking paper
• whisk
• grill

Directions

1. Combine the yeast, sugar, olive oil and 2 cups warm water; let stand 5 minutes.
2. Whisk both flours and the salt in a large bowl.
3. Add the yeast mixture to the flour mixture and stir with a fork until the dough forms. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6 minutes.
4. Place in a bowl brushed with oil, cover and let stand until doubled in size, about 1 hour.
5. Punch down the dough and divide into 12 pieces.
6. Roll each piece into a ball, cover and let stand until doubled in size, about 45 minutes.
7. Heat 2 tablespoons olive oil in a large skillet over medium heat.
8. Add the pine nuts, onion and bell pepper; cook, stirring, until softened, about 6 minutes. Stir in the tomato paste and cook 1 minute.
9. Add the remaining 1/4 cup olive oil, the lamb, cumin, cinnamon, red pepper flakes, allspice and 1/2 teaspoon salt. Cook, breaking up the meat, until browned, 5 minutes. Stir in the tomatoes and cook 1 minute.
10. Remove from the heat and stir in the yogurt, lemon juice, cilantro and parsley; season with salt.
11. Make the sauce: Stir the yogurt, mint, lemon juice and 1/4 cup water in a bowl. Season with salt and pepper. Refrigerate, covered, until ready to use.
12. Preheat the grill to medium.
13. Cut twelve 9-inch squares of parchment paper. Stretch each piece of dough into an 8-inch round, brush with olive oil on both sides and stack the rounds, separating each with parchment.
14. Invert the dough onto the grill; remove the paper. Grill in batches until golden brown on the bottom, 1 to 2 minutes. Flip and spread each round with 1/4 cup lamb mixture, leaving a border. Continue grilling until the dough is charred in spots and cooked through, about 3 minutes.
15. Transfer the pizzas to a platter.
16. Drizzle with olive oil and serve with the sauce.
17. Photograph by Con Poulos