It’s not often you find a meat pizza recipe in a mainstream publication that doesn’t have to be kosherized. I knew had to make this amazing and cheeseless lamb pizza the first time I saw this recipe in Food & Wine; the following day I took pizza dough and ground lamb out of the oven and made it for dinner.
You don’t have to hang around here that often to realize that we love pizza. And we especially like pizza topped with runny eggs.
I shared an image of this dinner on Instagram the first time I made it, and I still hold to the statement that it’s not missing cheese. It’s kind of like lachmagine. I also still think it would be helpful to have a meat pizza wheel.
Turkish Ground-Lamb Pizzas from Food & Wine
Makes 4 personal pies
Ingredients:
- 2 of your favorite pizza doughs
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 small onion, finely chopped
- 1 pound ground lamb or beef
- 1 garlic clove, minced
- Salt
- Freshly ground pepper
- 1/4 cup chopped drained oil-packed sun-dried tomatoes
- 2 jarred hot cherry peppers, minced (or Turkish red pepper paste, also known as biber salcasi, if you can find it)
- 1/2 teaspoon ground cumin
- 4 large eggs
- 2 tablespoons flat-leaf parsley leaves
Directions:
- In a skillet, heat the 1 tablespoon of olive oil. Add the onion and cook over moderate heat until translucent, 4 minutes.
- Add the lamb and garlic and season with salt and pepper. Cook over moderately high heat, breaking up the meat with a wooden spoon, until the lamb is no longer pink, 3 minutes.
- Add the sun-dried tomatoes, red pepper paste and cumin and cook, stirring, for 1 minute. Remove from the heat and season with salt and pepper.
- Preheat the oven to 450°. Arrange oven racks on the top and bottom thirds of the oven. Preheat a large rimmed baking sheet in the oven for about 5 minutes.
- On a lightly floured work surface, punch down the doughs and cut each in half, then roll each piece into a 6-inch round. Arrange the dough rounds on the preheated baking sheet, about 1 inch apart. Bake on the bottom shelf of the oven for 2 minutes.
- Spread the lamb topping over the dough, leaving a 1/2-inch border around the edges; brush the borders with olive oil.
- Crack an egg in the center of each pizza and bake on the top shelf of the oven for about 6 minutes, until the crust is crisp on the bottom, the egg white is firm and the yolk is runny.
- Scatter the parsley over the pizzas and serve hot.
