Lamb Pizzas (Food Network Kitchens) |
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Prep Time: 130 Minutes Cook Time: 20 Minutes |
Ready In: 150 Minutes Servings: 12 |
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Ingredients:
1 1/4 -ounce packet active dry yeast 2 teaspoons sugar |
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling |
4 cups all-purpose flour, plus more for dusting |
1 cup semolina flour |
2 teaspoons fine salt |
6 tablespoons extra-virgin olive oil |
1/2 cup pine nuts |
1/2 cup finely chopped onion |
1/2 cup finely chopped red bell pepper |
6 tablespoons tomato paste |
1 pound ground lamb or beef |
1 teaspoon ground cumin |
1/2 teaspoon ground cinnamon |
1/2 teaspoon red pepper flakes |
1/4 teaspoon ground allspice |
kosher salt |
2 plum tomatoes, seeded and finely chopped |
1/4 cup greek yogurt |
2 teaspoons fresh lemon juice |
2 tablespoons chopped fresh cilantro |
2 tablespoons chopped fresh parsley |
2/3 cup greek yogurt |
1/4 cup chopped fresh mint |
1 tablespoon fresh lemon juice |
kosher salt and freshly ground pepper |
Directions:
1. Make the dough: Combine the yeast, sugar, olive oil and 2 cups warm water; let stand 5 minutes. Whisk both flours and the salt in a large bowl. 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. Place in a bowl brushed with oil, cover and let stand until doubled in size, about 1 hour.
2. Punch down the dough and divide into 12 pieces. Roll each piece into a ball, cover and let stand until doubled in size, about 45 minutes.
3. Meanwhile, make the topping: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the pine nuts, onion and bell pepper; cook, stirring, until softened, about 6 minutes. Stir in the tomato paste and cook 1 minute. 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. Remove from the heat and stir in the yogurt, lemon juice, cilantro and parsley; season with salt.
4. 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.
5. Preheat the grill to medium. 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.
6. 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. Transfer the pizzas to a platter. Drizzle with olive oil and serve with the sauce.
7. Photograph by Con Poulos
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