Little Meat Pizzas Recipes

LITTLE MEAT PIZZAS

Steps:

• To warm the yogurt, put the pot in a bowl or pan of hot, not boiling, water for about 1 hour. Dissolve the yeast with the sugar in the 1/4 cup of warm water and leave for about 10 minutes, until it froths. In a large bowl, mix the flour with the salt and oil, then add the yeast mixture and just enough of the yogurt to make the dough hold together in a ball. Begin by mixing with a fork, then work with your hands. Knead for about 10 minutes, or until the dough is smooth and elastic. Pour a drop of oil in the bowl and roll the dough around in it to grease it all over and prevent a dry skin from forming. Cover the bowl with plastic wrap and leave in a warm place for 1 1/2 hours, until it has doubled in bulk.
• For the topping, finely chop the onion in the food processor and drain it of its juices. Put the meat, onion, garlic, allspice, salt, pepper, and pomegranate molasses in a bowl. Mix well and work into a soft paste with your hands. Then work in the tomato and the pine nuts, if using.
• Punch down the risen dough and knead for 1 minute. Take lumps the size of a large walnut if making mini pizzas, or the size of an egg if making large ones, and roll out on a clean surface with a rolling pin. Do not flour these as the dough is very greasy and will not stick. Roll out thinly into rounds about 1/8 inch thick and place on oiled sheets of foil on baking trays.
• Take lumps of the topping mixture and spread thickly over each round of dough-go right up to the edges as the topping tends to shrink while the dough expands as it cooks.
• Bake one tray at a time in an oven preheated to 400°F for 15 minutes, placing each on the top shelf. Serve the pizzas hot.
• For a Meat and Yogurt Topping: Mix 1 1/4 pounds ground lamb, 1 large onion (finely chopped in the food processor and drained of its juices), 1/2 cup plain whole-milk yogurt, the juice of 1/2 lemon, salt and pepper, 1/2 teaspoon ground allspice, and 1/3 cup pine nuts.
• For Meat and Tomato with Chili: Work together to a paste 1 large onion (very finely chopped in the food processor and drained of its juices), 1/2 to 1 finely chopped chili pepper, 1 1/4 pounds ground lamb, 4 tablespoons concentrated tomato paste, 2 tablespoons pomegranate molasses, salt, and pepper.