Ingrédients pour Lahmahjoon Pizza
- Extra Virgin Olive Oil
- Shallot
- Ground Lamb
- Plum Tomatoes
- Fresh Parsley
- 1 tablespoon pomegranate molasses
- Ground Cinnamon
- 1/2 teaspoon salt
- Fresh Ground Pepper
- Yellow Cornmeal
- Pizza Dough
- 1/2 cup crumbled feta cheese
- 1/4 cup pine nuts
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Comment préparer Lahmahjoon Pizza
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
- Add 1/2 cup finely chopped shallots and cook, stirring often, until softened, about 2 minutes.
- Add 1 pound ground lamb and cook, stirring and breaking up with a wooden spoon, until lightly browned, about 5 minutes.
- Transfer the lamb mixture to a colander and drain excess fat.
- Wipe out the skillet.
- Return the lamb and shallots to the skillet. Stir in 1 (14.5 ounce) can diced tomatoes, undrained.
- Cook until the tomatoes begin to break down, about 3 minutes.
- Add 1/4 cup chopped fresh parsley, 1 tablespoon pomegranate molasses, 1/2 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to coat.
- Remove from the heat and set aside.
- Preheat grill to medium-low heat.
- Sprinkle 2 tablespoons cornmeal onto a pizza peel or large baking sheet.
- Roll out 1 pound pizza dough to a 12-inch circle and transfer it to the prepared peel or baking sheet, ensuring the underside is coated with cornmeal.
- Carefully slide the crust onto the grill rack.
- Close the lid and cook until lightly browned, 3 to 4 minutes.
- Using a large spatula, carefully flip the crust.
- Spread the lamb mixture evenly over the crust, leaving a 1-inch border.
- Sprinkle with 1/2 cup crumbled feta cheese and 1/4 cup pine nuts.
- Close the lid and grill until the toppings are heated through and the bottom of the crust is browned, about 8 minutes.
- Remove from grill and let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
6g
Fat
27g
Carbs
1g
