A memory of a spiced lamb flatbread in a Turkish restaurant in North Carolina inspired this version. I didn’t have enough tomatoes on hand for the lamb mixture, so I used cherries and cherry tomatoes. A winning combination.
I’ve already posted recipes for pizza crust here, so feel free to make your favorite kind. I’ll focus on the lamb topping here.
- 1 lb ground lamb
- 1 onion, diced small
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon ras el hanout spice mix
- 1 cup fresh cherries, pitted, quartered
- 1/2 cup smoked mozzarella
- 1/2 cup cherry tomatoes, halved
Brown the lamb, onion and garlic in a little olive oil over medium high heat. Add salt, ras el hanout and cherries and stir to combine. Taste and adjust seasoning as needed.
Roll out your dough to the size of a large cookie sheet and place on parchment paper on a sheet pan. Pack on the lamb topping so that it adheres in one layer. Distribute the cheese evenly and place in a 500 F oven for 15-20 minutes or until the bottom of the crust is crispy and golden. It should sound hollow when tapped.
Scatter the tomatoes over the top, slice and serve.