Turkish Ground Lamb Pizza with Egg

It’s not often you find a meat pizza recipe in a mainstream publication that doesn’t have to be kosherized. I knew had to make this amazing and cheeseless lamb pizza the first time I saw this recipe in Food & Wine; the following day I took pizza dough and ground lamb out of the oven and made it for dinner.

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You don’t have to hang around here that often to realize that we love pizza. And we especially like pizza topped with runny eggs

I shared an image of this dinner on Instagram the first time I made it, and I still hold to the statement that it’s not missing cheese. It’s kind of like lachmagine. I also still think it would be helpful to have a meat pizza wheel.

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Turkish Ground-Lamb Pizzas

Turkish Ground-Lamb Pizzas from Food & Wine
Makes 4 personal pies

Ingredients:

  • 2 of your favorite pizza doughs
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 small onion, finely chopped
  • 1 pound ground lamb or beef
  • 1 garlic clove, minced
  • Salt
  • Freshly ground pepper
  • 1/4 cup chopped drained oil-packed sun-dried tomatoes
  • 2 jarred hot cherry peppers, minced (or Turkish red pepper paste, also known as biber salcasi, if you can find it)
  • 1/2 teaspoon ground cumin
  • 4 large eggs
  • 2 tablespoons flat-leaf parsley leaves

Directions:

  1. In a skillet, heat the 1 tablespoon of olive oil. Add the onion and cook over moderate heat until translucent, 4 minutes.
  2. Add the lamb and garlic and season with salt and pepper. Cook over moderately high heat, breaking up the meat with a wooden spoon, until the lamb is no longer pink, 3 minutes.
  3. Add the sun-dried tomatoes, red pepper paste and cumin and cook, stirring, for 1 minute. Remove from the heat and season with salt and pepper.
  4. Preheat the oven to 450°. Arrange oven racks on the top and bottom thirds of the oven. Preheat a large rimmed baking sheet in the oven for about 5 minutes.
  5. On a lightly floured work surface, punch down the doughs and cut each in half, then roll each piece into a 6-inch round. Arrange the dough rounds on the preheated baking sheet, about 1 inch apart. Bake on the bottom shelf of the oven for 2 minutes.
  6. Spread the lamb topping over the dough, leaving a 1/2-inch border around the edges; brush the borders with olive oil.
  7. Crack an egg in the center of each pizza and bake on the top shelf of the oven for about 6 minutes, until the crust is crisp on the bottom, the egg white is firm and the yolk is runny.
  8. Scatter the parsley over the pizzas and serve hot.
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  • LilMissCakes

    This is so impressive looking! Would make a great appetizer too.

  • Whitney @ Jewhungry

    It’s so very hard for me to give up my cheese for meat but this recipe might do the trick :)

  • Sarah Klinkowitz

    Love the egg with this! Looks incredible!