Lebanese Spiced Lamb Pizza

Lebanese Spiced Lamb Pizza


600g plain flour

a pinch salt

1 egg, lightly beaten

500g yoghurt

1 tomato, diced

1 tbsp tomato paste

2 cloves garlic, finely chopped

½ onion, diced

minced lamb

pinch of all spice

pinch of all spice

1 tbsp tomato paste


In a food processor mix flour, egg, salt and yoghurt to make the dough. Once the dough has formed a ball, place in a bowl, cover and put in the fridge for 30 min.

In a hot pan, heat oil, onion, all spice, sumac, minced lamb and tomato paste. Add fresh tomato at the very end. Evaporate liquid. Continue to toss mix in pan to avoid burning. 

Remove dough from fridge and cut up into handful portions.

Dust with flour and roll out to make thin pizza base. Lay flat on oven tray.

Spread meat mixture over bread. Drizzle with olive oil and salt.

Cook in oven at 220°C for 10 mins or until golden brown.

Squeeze lemon over the meat to serve.

Yoghurt pastry

This soft, tender pastry is virtually foolproof and can be made with yoghurt or sour cream. Either way, it cooks to a lovely crisp and light crust, and makes a great base for pizzas. 

Any off-cuts can be rolled together and refrigerated or frozen for future use.

Comments (4) +

  • How much mince should be used with this ratio of spices? Caterina
  • At last, the dough recipe I've been looking for, to recreate those Lebanese bakery goods so prevalent in Brunswick, and so lacking in Brisbane !! Tried it with the above pizza, za'atar pizza, spinach pies, and cheese pies and it's spot on! Thank you, thank you, thank you!! LM
  • Can someone fix the ingredients list. Things are doubled up, the sumac isn't in the list but is in the method. Suzi
  • Instead of lamb mince can you use beef? Shana
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