This is an easy take on a sort of Levantine pizza that features flatbread, meat, herbs, and a tangy pomegranate drizzle. This version is intended to be delicious with minimal effort. A household favorite!
For an authentic, not-necessarily-weeknight version, Ninevah Assyrian in downtown Olympia has a life-changing version of this dish.
Ingredients
1 ball pizza dough, thawed (any kind will do)
1 onion, chopped
2 tsp salt, divided
1½ lb lean ground lamb or beef (I prefer lamb)
2 tsp baharat spice
1 tbsp tomato paste
2 tbsp pomegranate molasses
½ bunch parsley or cilantro, chopped
Optional garnishes: chopped mint, cucumber, scallion, and/or additional pomegranate molasses
Instructions
-
Preheat the oven to 375°F.
-
Sprinkle the chopped onion with 1 tsp of salt and set aside for 20 minutes. Squeeze out most of the moisture, then mix the onion with the remaining salt, meat, baharat, tomato paste, pomegranate molasses, and herbs. While the onion is sitting, work on the dough.
-
Lightly flour a work surface. Divide the dough into 3 pieces and roll each into a thin flatbread. Transfer to a lightly floured baking sheet or pizza stone.
-
Divide the meat mixture evenly among the three flatbreads and spread it all the way to the edges, or leave a small border if you prefer.
-
Bake on the lowest oven rack for 12–15 minutes, or until the flatbreads are cooked through and the meat is browned.
-
Top with any combination of the optional garnishes. Drizzle with additional pomegranate molasses, if desired, and serve warm.