Lebanese Lamb & Pine Nut Pizza — it’s basically a delicious love letter to manakish meets pizza night. Spiced lamb, golden pine nuts, fresh herbs, and a pillowy-crisp crust? This one’s bursting with bold flavor, Middle Eastern flair, and major cozy-meets-gourmet vibes. 🔥🍕
🍕 Lebanese Lamb & Pine Nut Pizza
Ingredients (makes 2 medium pizzas or 1 large):
For the Lamb Topping:
- ¾ lb ground lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground allspice
- ½ tsp cinnamon
- ½ tsp paprika
- ¼ tsp cayenne or chili flakes (optional)
- Salt & black pepper to taste
- ¼ cup tomato paste or finely chopped tomatoes
- ¼ cup toasted pine nuts
- Juice of ½ lemon
- Fresh parsley, chopped (for garnish)
For the Base:
- Store-bought pizza dough, naan, or flatbread
- Olive oil for brushing
- Optional: labneh or yogurt for dolloping after baking
Instructions:
- Preheat Your Oven:
- Crank it up to 450°F (230°C) or as high as your oven goes. If you’ve got a pizza stone or steel, preheat it too!
- Cook the Lamb Topping:
- In a skillet over medium heat, sauté the onion in a little olive oil until soft.
- Add garlic, then ground lamb. Cook until browned, breaking it up as you go.
- Stir in allspice, cinnamon, paprika, cayenne (if using), salt, and pepper.
- Mix in tomato paste and a splash of water if needed to loosen it up slightly.
- Stir in lemon juice and toasted pine nuts. Remove from heat.
- Assemble the Pizza:
- Roll or stretch your dough onto a floured surface (or use pre-baked flatbread for a shortcut).
- Brush with olive oil and spread the lamb mixture evenly across the surface.
- Optional: Add a light sprinkle of mozzarella or feta, but traditionally it’s served without cheese.
- Bake:
- Transfer to the oven (or onto the hot stone/steel) and bake for 10–12 minutes, or until the crust is golden and crisp.
- Garnish & Serve:
- Finish with a scattering of fresh parsley, a drizzle of olive oil, and a few dollops of labneh or yogurt if you like it creamy.
- Slice and devour!
🛎️ Serving Ideas:
- Serve with a side of tabbouleh, fattoush, or a simple cucumber-tomato salad.
- Pairs beautifully with mint tea or a chilled glass of dry rosé.
💡 Pro Tips:
- Toast pine nuts in a dry pan until golden — it amps up the nuttiness like crazy.
- Want it extra crispy? Pre-bake your dough for 3 minutes before topping it.
Want a scroll-stopper post or reel idea for this one? Picture it: sizzling lamb, that moment the pine nuts hit the pan, the pizza slice pull with all the herbs. Chef’s kiss. Let me know how you want to style it!
