Turkish Pizza With Red-Hot Spiced Lamb And Tomatoes

  • SERVINGS: Makes Two 9-Inch Pizzas


  1. 1/4 cup extra-virgin olive oil
  2. 2 garlic cloves, minced
  3. 4 ounces Fontina cheese, coarsely shredded
  4. 2 ounces mozzarella, coarsely shredded
  5. 1 small onion, finely chopped
  6. 1/2 pound ground lamb
  7. 1/2 cup peeled, seeded and chopped plum tomatoes (fresh or canned)
  8. 1 tablespoon tomato paste
  9. 3 tablespoons chopped parsley
  10. 3 tablespoons pine nuts, toasted
  11. Large pinch of ground cinnamon
  12. Large pinch of ground allspice
  13. Large pinch of ground cloves
  14. 1/8 teaspoon crushed red pepper
  15. Salt and freshly ground pepper
  16. 1 to 2 teaspoons fresh lemon juice
  17. Pizza Dough
  1. Preheat the oven to the hottest temperature, preferably 500°F. Place the pizza stone on the bottom shelf of the oven to preheat. In a bowl, combine 2 tablespoons of the olive oil with the garlic and let stand for 30 minutes. Mix the Fontina with the mozzarella in a separate bowl.
  2. Heat the remaining 2 tablespoons of the olive oil in a large skillet and sauté onions until softened, about 10 minutes. Add the lamb, tomatoes, tomato paste, parsley, pine nuts, spices, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Cook slowly for 10 minutes. Add the lemon juice and mix well.
  3. Cut the pizza dough in half and roll each piece out to a 9-inch round, 1/4 inch thick. Transfer the dough to a heavily floured pizza peel. Brush the dough to within 1/2 inch of the edge with the garlic oil. Sprinkle half of the mixed cheeses on the dough and top with half of the spiced lamb. Transfer the pizza to the stone and bake until golden and crisp, 8 to 10 minutes. Repeat to make the second pizza.