Pizza was the first thing I cooked after having the baby. I’d prepped the dough, made the sauce, shredded the cheese, and sliced the pepperoni before going to the hospital, but even so, three days after giving birth, putting it all together and sliding it into the oven was about all I could handle. I was grateful that my mom and mother-in-law cooked the rest of the meals that first week.
It’s over a month later, and now I’m actually able to make a pizza with toppings that require chopping and pre-cooking. This pizza isn’t difficult, and it’s one of my favorites for when I want something nontraditional. I have a bottle of pomegranate molasses that I impulse-bought from The Spice House, but I think you could just add twice the amount of pomegranate juice and let it reduce. I often don’t like cinnamon in savory recipes, but the flavor blends in perfectly here.
We still took turns eating while the other soothed the baby, but at least we got to eat something that wasn’t made specifically because it takes well to freezing. We’re making progress! And I’m grateful, because it means more meals like this.
Lahmahjoon (Armenian Lamb Pizza) (adapted from Eating Well)
See here for baking instructions using a baking steel.
I used a slicing tomato instead of plum tomato because Dave did the shopping and I forgot to specify which type I wanted. But you should use plum tomatoes if you can.
1 tablespoon olive oil
2 shallots, minced
8 ounces ground lamb
½ teaspoon salt
4 medium plum tomatoes, chopped
1 tablespoon pomegranate molasses
1 teaspoon ground cinnamon
½ teaspoon freshly ground pepper
1 pound prepared pizza dough
⅓ cup (2 ounces) crumbled feta
1 tablespoon pine nuts
2 tablespoons minced fresh parsley
1. Place a pizza stone on the lowest rack in the oven; heat the oven to its highest setting, at least 500 degrees. Line a pizza peel or the back of a baking sheet with parchment paper.
2. In a medium skillet over medium heat, heat the oil, then add the shallots. Cook, stirring occasionally, until softened, about 2 minutes. Add the lamb and salt, and cook, stirring to break up the meat, until lightly browned, about 5 minutes. Add the tomatoes and cook until they begin to break down, about 3 minutes. Stir in the pomegranate molasses, cinnamon, and pepper.
3. Divide the dough in half. Stretch a portion of dough to a 10-inch round; lay it on the parchment paper. If necessary to even out thick areas and fix the shape of the dough, pull the edges to an even circle. Spread half of the lamb mixture over the dough, then top with half of the feta and pine nuts.
4. Transfer the pizza on the parchment paper to the heated stone. Cook until the bottom of the crust is spottily browned, 6-7 minutes. Use the metal spatula and pizza peel to remove the pizza from the oven and transfer it to a cooling rack. Sprinkle half of the parsley evenly over the pizza. Cool for about 5 minutes before cutting and serving. Repeat with the remaining dough and toppings.
