Our homage to lahmacun, the Middle Eastern flatbread.
YIELD Serves 4 | ACTIVE TIME 35 minutes | TOTAL TIME 35 minutes
2 garlic cloves, finely grated
1/4 cup tomato paste
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
3/4 teaspoon smoked paprika
3/4 teaspoon kosher salt, plus more
12 ounces ground lamb
All-purpose flour (for dusting)
8 ounces prepared pizza dough, cut in half, room temperature
2 tablespoons olive oil, divided, plus more for drizzling
1/2 small red onion, thinly sliced
1 cup parsley leaves with tender stems
1 tablespoon fresh lemon juice
Crushed red pepper flakes (for serving)
Place a baking sheet on a rack in lower third of oven; preheat to 500°F. Mix garlic, tomato paste, cinnamon, cumin, paprika, and 3/4 tsp. salt in a large bowl. Mix in lamb.
Working with 1 piece of dough and keeping remaining piece covered, gently stretch dough into a 10×8″ oval and transfer to a lightly floured parchment-lined baking sheet. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed.) Crumble half of the lamb mixture over dough and brush edges with 1 Tbsp. oil. Slide onto preheated baking sheet and bake until crust is golden brown, 6–8 minutes. Transfer pizza to a wire rack. Repeat with remaining dough, lamb mixture, and 1 Tbsp. oil. Drizzle pizzas with more oil.
Toss onion, parsley, and lemon juice in a bowl; season with salt. Scatter over pizzas; sprinkle with red pepper flakes.