This pizza will take about2-1/2 to 3 hours to make, so plan accordingly!
For the Dough:
1 (1/4 ounce) packet of active dry yeast
2 tsp sugar
2 tblsp extra virgin olive oil, plus more for brushing and drizzling
4 cups all-purpose flour, plus more for dusting
1 cup semolina flour [or use another cup of the all-purpose flour]
2tsp fine salt
For the Topping:
6 tblsp EVOO
1/2 cup pine nuts (optional)
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
6 tblsp tomato paste
1 pound ground lamb [you can also use beef!]
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp red pepper flakes (optional)
1/4 tsp ground allspice
2 plum tomatoes, seeded and finely chopped
1/4 cup Greek yogurt
2 tsp fresh lemon juice
2 tblsp fresh cilantro, chopped
2 tblsp fresh parsley, chopped
For the Sauce:
2/3 cup Greek yogurt
1/4 cup fresh mint, chopped
1 tblsp fresh lemon juice
kosher salt and freshly ground pepper
- MAKE THE DOUGH: Combine the yeast, sugar, olive oil and 2 cups warm water; let stand 5 minutes.
- Whisk both flours and the salt in a large bowl. Add the yeast mixture to the flour mixture and stir with a fork until the dough forms. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6 minutes. Place in a bowl brushed with oil, cover and let stand until doubled in size, about 1 hour.
- Punch down the dough and divide into 12 pieces. Roll each piece into a ball, cover and let stand until doubled in size, about 45 minutes.
- Meanwhile, MAKE THE TOPPING: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the pine nuts, onion and bell pepper; cook, stirring, until softened, about 6 minutes. Stir in the tomato paste and cook 1 minute. Add the remaining 1/4 cup olive oil, lamb, cumin, cinnamon, red pepper flakes, allspice and 1/2 tsp salt. Cook, breaking up the meat, until browned, 5 minutes. Stir in the tomatoes and cook 1 minutes Remove from the heat and stir in the yogurt, lemon juice, cilantro and parsley; season with salt.
- MAKE THE SAUCE: Stir the yogurt, mint, lemon juice and 1/4 cup water in a bowl. Season with salt and pepper. Refrigerate, covered, until ready to use.
- Preheat the grill to medium. Cut 12 9-inch square pieces of parchment paper. Stretch each peice of dough into an 8-inch round, brush with olive oil on both sides and stack with the paper in between.
- Invert the dough onto the the grill; remove the paper. Grill in batches until golden brown on the bottom, 1 to 2 minutes. Flip and spread each round with 1/4 cup lamb mixture, leaving border. Continue grilling until the dough is charred in spots and cooked through, about 3 minutes.
- Transfer the pizzas to a platter. Drizzle with olive oil and serve with the sauce.
this recipe is from "Food Network Magazine" September 2012 issue