Wednesday, August 5, 2009

Lahmahjoon pizza

The original recipe for this tasty and different pizza came from Eating Well Magazine, the July/August 2008 issue. We like to make our own pizza dough, so I changed the process slightly. I also altered a few of the ingredients to make it a bit more to our taste. This pizza features Armenian flavors...slightly sweet and spicy.

Lahmahjoon Pizza

Yellow cornmeal for dusting
1/2 recipe of pizza dough

Olive oil
3-4 shallots, chopped
8 oz ground lamb
4 plum tomatoes, chopped
1 T molasses
1 t cinnamon
Salt and pepper
1/2 c feta, crumbled
1 T pine nuts

Make the pizza dough and roll/stretch half of it out to a pie, dusted with cornmeal. Preheat the oven and pizza stone to 450. Dust the peel with more cornstarch and bake the shell for 3-4 minutes. Remove from stone and flip it over. Add the toppings and slide it back onto the stone. Bake for 12 to 15 more minutes.

In a large skillet, cook the shallots until soft. Add the lamb and brown it. Add tomatoes and cook until soft, about 3 to 5 minutes. Add molasses and spices and stir together.

Spread meat mixture onto pizza shell. Add feta and pine nuts.

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