This popular Middle Eastern flatbread is topped with spiced meat, usually ground beef or lamb, and typically flavored with pomegranate molasses, although you can use balsamic glaze in a pinch. We use store-bought pizza dough as a base for this version and serve the baked bread with tangy herb salad.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500˚ F. Line a large rimless baking sheet with parchment paper. Mix the pizza sauce, finely chopped scallions, pepperoncini, 2 tablespoons pomegranate molasses, cinnamon, allspice and 1/2 teaspoon each salt and pepper in a large bowl. Set aside 1/4 cup of the sauce mixture. Add the lamb to the bowl with the remaining sauce and mix well.
- Rub the pizza dough with 1 tablespoon olive oil on the prepared baking sheet. Stretch into a large oval, about 11 by 15 inches. Prick the dough all over with a fork, then top with the meat mixture, pressing it into a thin, even layer up to the edges of the dough. Brush with the reserved sauce and sprinkle with the pine nuts.
- Bake until the meat is cooked through and the dough is dark golden brown, 10 to 12 minutes. Let cool about 5 minutes; sprinkle with the sliced scallion greens.
- Whisk the remaining 1 tablespoon each pomegranate molasses and olive oil with 2 teaspoons water in a medium bowl. Add the herbs and toss gently to coat. Cut into 8 pieces and serve with the herb salad.
Nutrition Facts : Calories 680, Fat 34 grams, SaturatedFat 10 grams, Cholesterol 62 milligrams, Sodium 1425 milligrams, Carbohydrate 66 grams, Fiber 7 grams, Protein 25 grams, Sugar 8 grams
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