Lahem bil ajine Lebanese lamb pizza

Makes 15–20
1 recipe of yeast dough (see p164),
kneaded until elastic and shiny
2 tbsp olive oil
4 onions, finely chopped
8 large plum tomatoes
1lb (450g) ground lamb
2 tsp ground coriander
1 tsp Lebanese spice mix (see p218)
1 tbsp tomato purée
1 tbsp pomegranate molasses
1 tsp brown sugar
3½oz (100g) pine nuts
small handful of fresh cilantro,
coarsely chopped
small handful of fresh flat-leaf parsley,
coarsely chopped
salt and freshly ground black pepper
Greek-style yogurt or tahini, for serving
lemon wedges, for serving
1Prepare the dough following the instructions on p164. To make the
topping, heat the oil in a large heavy frying pan, sauté pan, or Dutch oven,
over medium-high heat. Add the onions and cook for 4 minutes until soft but
not too brown.
2Meanwhile, cut the tomatoes in half. Hold one of the halves with the skin side
in the palm of your hand. Using a large grater, grate the flesh of the tomato.
(This is a great way of making tomato pulp without having to blanch and peel the
tomatoes; the skin remains in your hand and can be discarded.) Set aside.
3Add the lamb to the onion mixture, and cook for 4–5 minutes until browned,
breaking up any large pieces of meat with a spatula. Season with the spices
and a good amount of salt and pepper. Add the grated tomato pulp, tomato
purée, pomegranate molasses, and sugar. Cook for another 5 minutes or until any
liquid has evaporated. Stir in the pine nuts, cilantro, and flat-leaf parsley. Taste and
adjust the seasoning as needed. Remove from the heat, and let the mixture cool.
4Meanwhile, preheat the oven to 425°F (220°C). Break the dough off into
15–20 equal-sized balls. Roll each ball into rounds or oval shapes on a
floured work surface. Lightly spread the meat and pine nut filling onto the rolled
pastry, leaving a border around the edge. Place the pizzas on one or more oiled
baking sheets, and bake for 12–15 minutes or until the pastry is crisp and
golden. Serve at once, with a little yogurt or tahini spooned over the top, or
simply served with a wedge of lemon.