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.
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.
Turkish Ground-Lamb Pizzas from Food & Wine
Makes 4 personal pies
- 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
- 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
- In a skillet, heat the 1 tablespoon of olive oil. Add the onion and cook over moderate heat until translucent, 4 minutes.
- 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.
- 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.
- 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.
- 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.
- Spread the lamb topping over the dough, leaving a 1/2-inch border around the edges; brush the borders with olive oil.
- 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.
- Scatter the parsley over the pizzas and serve hot.