How to Spicy Lamb Pizza With Parsley-Red Onion Salad
Our homage to lahmacun, the center Eastern flatbread.
- 2 garlic cloves, grated finely
- ¼ cup tomato paste
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground cumin
- ¾ teaspoon smoked paprika
- ¾ teaspoon kosher salt, plus more
- 12 ounces ground lamb
- All-purpose flour (for dusting)
- 8 ounces ready pizza dough, cut in half, room temperature
- 2 tablespoons olive oil, divided, plus more for drizzling
- ½ small red onion, thinly sliced
- 1 cup parsley leaves with tender stems
- 1 tablespoon fresh lemon juice
- Crushed red pepper flakes (for serving)
Place a baking sheet on a rack in lower third of oven; preheat to 500°. Mix garlic, tomato paste, cinnamon, cumin, paprika, and ¾ tsp. salt in a large bowl. Mix in lamb.
Working with 1 piece of dough and keeping remaining piece covered, gently stretch dough into a 10×8″ oval and transfer to a good lightly floured parchment-lined baking sheet. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed.) Crumble fifty percent of the lamb mixture over dough and brush edges with 1 Tbsp. oil. Slide onto preheated baking sheet and bake until crust is usually golden brown, 6-8 minutes. Transfer pizza to a wire rack. Repeat with remaining dough, lamb mixture, and 1 Tbsp. oil. Drizzle pizzas with more oil.
Toss onion, parsley, and lemon juice in a bowl; time of year with salt. Scatter over pizzas; sprinkle with red pepper flakes.