Spicy eastern Mediterranean pizza with meat from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 58) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Iced yogurt drink (Ayran)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dough proves for 2-3 hours, and filling is refrigerated for 3 hours for the flavours to mellow. Can substitute ground beef for lamb; "Red pepper paste" recipe on P389 for store-bought pepper paste; and "Pomegranate molasses" recipe on P404 or lemon juice for store-bought pomegranate molasses. See recipe for variations.

  • L.Nightshade on July 15, 2015

    I made LOT of these little babies for a party. The pizzas start on a skillet to cook the bottom, then go under the broiler to finish cooking the meat. I did one tester using the method outlined in the recipe, but because we were trying to get so many done quickly, the rest were done on the grill. PW describes the traditional method of eating these as rolling them up into a tube with eggplant slices. For our party, and not being certain how many people we would be feeding, I cut each one into regular triangular pizza slices, and chopped the grilled eggplant so that a little spoonful could go on each slice. While these were very good, and all got eaten, to my taste they needed a little more… cowbell? I can easily see doing them again, upping the spices and color a bit. After all, browned lamb and brown eggplant just don’t look all that festive.

  • Bloominanglophile on August 26, 2014

    The next time I make these, I will use ground lamb instead of beef-- I think lamb will give them a more authentic flavor. I also want to locate some pomegranate molasses to use instead of the lemon juice. That being said, the beef version is just fine, and they were rather fun to make. I did roll out the individual "pizzas" onto parchment paper, transferred them onto my baking stone, and then removed the paper after a few minutes (and then reused it for the next round of pizzas). I find that to be less of a hassle than using a pizza peel. I also plan to omit the eggplant part of the recipe or find a nice eggplant recipe to serve alongside.

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