Lamb Pizza or Sfiha

Yes I’m totally obsessed with the Jerusalem cookbook – every recipe is scrumptious!! This one is great for work meals – just reheat and eat.

1 lb ground lamb
1 onion, finely chopped
3 tomatoes, finely chopped
3 TBSP light tahini sauce
1 1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground allspice
1/4 tsp cayenne
1/2 c parsley, chopped
1 TBSP lemon juice
1 TBSP pomegranate molasses
1 TBSP sumac
3 TBSP pine nuts
2 lemons cut into wedges

1 2/3 c bread flour
1 1/2 TBSP powdered milk
1 1/2 tsp fast rising active yeast
1/2 tsp baking powder
1 TBSP sugar
1/2 c canola oil
1 egg
1/2 c warm water

For topping combine all ingredients except pine nuts and lemon slices in a bowl and set aside.

For dough:
Put flour, powdered milk, salt, yeast, baking powder and sugar in a large mixing bowl. Stir well to mix. Make a well in the middle, add oil, egg and water, stir well. When the dough comes together, knead for 3 minutes. Put in a bowl, brush with oil, cover and let rest for an hour.

Preheat over to 450.

Divid dough into 12 balls. Roll into circles about 1/16 inch thick. Cover and let rest 15 minutes. Place onto parchment lined baking sheets, top with lamb and let rest 15 minutes. Bake for 15 minted and serve topped with pine nuts and lemon slices.

Makes about 12.




I love this Mediterranean version of pizza. The spicy sauce with the sweet meat on a crispy flatbread topped with a little fresh parsley is amazing. it looks like a lot of work, but it’s really comes together quickly. You can find the spices on amazon, it’s worth the effort and in love Aleppo pepper on just about everything. Thanks Bon Appetit for the inspiration.

1 TBSP olive oil
½ small onion, chopped
1 garlic clove, chopped
2 tsp red pepper flakes
1 14-oz. can whole peeled tomatoes
¼ c jarred roasted red peppers, chopped
2 tsp light brown sugar
2 tsp red wine vinegar
½ tsp ground cumin
Sale and pepper

1/4 c unsalted butter
1 small onion, finely chopped
4 garlic cloves, finely chopped
1 lb ground beef
1 tsp Aleppo pepper
1 tsp ras-el-hanout
½ tsp ground cumin
Salt and pepper

½ pound pizza dough, room temperature
Salt and pepper
1 c parsley leaves
1 TBSP lemon juice
Olive oil (for drizzling )

Heat oil in a large skillet over medium-high heat. Add onion, garlic, and serrano chile and cook, stirring often, until beginning to brown, about 4 minutes. Add tomatoes, breaking them up with your hands, piquillo peppers, brown sugar, vinegar, and cumin; season with salt and pepper. Bring to a boil, reduce heat, and simmer, stirring often and mashing with a potato masher (or a spoon), until thickened, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper to taste.

Heat butter in a large skillet over medium-high heat until golden brown, about 3 minutes. Add onion and garlic and cook, stirring often, until softened, 5–8 minutes. Add lamb, beef, Aleppo pepper, ras-el-hanout, and cumin; season with salt and pepper. Cook, breaking up with a spoon, until browned, 6–8 minutes. Transfer to a plate and let cool.

Place a rack in lower third of oven and preheat to 500°. Cut dough into 4 pieces. Working with 1 piece at a time and keeping remaining pieces covered, gently stretch dough into 12” rounds and transfer to parchment-lined baking sheets.

Spread each round of dough with a layer of tomato sauce; season with salt and pepper and top with a thin layer of meat mixture. Working in batches, cook lahmacun until crusts are browned and crisp, 10–12 minutes.

Toss parsley and lemon juice in a small bowl. Top each lahmacun with parsley mixture and drizzle with oil.

Cauliflower Pizza


For meatless Monday this week, I whipped up this mock pizza. The recipe is adapted from Eating Well. Hubby was a little reluctant about it, but ended up loving it. It does taste like pizza but you will need a fork. If you have issues with gluten this is a great substitute for the real thing.

1 medium head cauliflower, broken into small florets
1 TBSP olive oil, divided
1/4 tsp salt
3 Meyer lemons, peeled, seeded and segmented
6 oil-packed sun-dried tomatoes, drained and coarsely chopped
1/3 c green olives, sliced
1/3 c black olives, sliced
1 large egg, lightly beaten
1 c shredded mixed cheese
1/2 tsp dried oregano
1/2 tsp dried basil

Preheat oven to 450°F. Line a pizza pan or rimless baking sheet with parchment paper.

Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. Transfer to a large nonstick skillet and add 1 TBSP oil and salt. Heat over medium-high, stirring frequently, until the cauliflower begins to soften slightly (but don’t let it brown), 8 to 10 minutes. Transfer to a large bowl to cool for at least 10 minutes.

Toss together tomatoes, lemon segments and olives in a bowl.

Add egg, cheese, basil and oregano to the cooled cauliflower; stir to combine.

Spread the mixture onto the prepared baking sheet, shaping into an even 10-inch round. Drizzle the remaining 1 teaspoon oil over the top.

Bake the pizza until the top begins to brown, 10 to 14 minutes. Scatter the lemon-olive mixture over the top, season with pepper, and continue to bake until nicely browned all over, 8 to 14 minutes more. Scatter basil over the top.

Cut into wedges and serve.

Serves 4.

White pizza with Proscuitto and olives


I love pizza it combines the two things I love the most bread and cheese! This week I used an amazing semolina dough then topped it with a garlicky ricotta cheese mixture, salty Proscuitto and cured olives – magnific! A couple tips – I SUCK at using a pizza peel, so I place a piece of parchment paper on it and assemble my pizza on the peel, then slice the parchment on the baking steel or pizza stone – so much easier.

1 ball of pizza dough
4 oz ricotta
2 cloves garlic, minced
1 TBSP olive oil
1/4 c parsley, chopped
8 oz fresh mozzarella, sliced thin
4 oz Proscuitto, ripped into bite size pieces
1/4 c cured black olive, halved
Parmesan cheese, shaved or finely grated
Truffle oil
Truffle salt
Aleppo pepper or red chili flakes

Preheat over to 500 with your pizza stone or baking steel inside.

Roll out pizza dough and let rest for 30 minutes. With the semolina crust i don’t really roll it, I massage it out leaving a rim.

Combine ricotta, garlic, olive oil and parsley.

Drizzle some truffle or olive oil over the crust, you just want enough to light coat the dough.

Top with ricotta mixture, mozzarella, Proscuitto and olives.

Slide into the over and bake for 8 – 10 minutes until the crust is nice and crispy.

Top with a drizzle of truffle oil, parm cheese, peppers and salt.

Serves 4.

Squash Blossom Pizza with Ricotta


The early bird gets the squash blossoms! And this week I got most of them since I bought three bags, which means I would have plenty for another pizza!! This time I used truffle oil as a base, topped with a little mozzarella and a bit of ricotta on top – theirs flavors really allowed the blossoms to shine through. I’ve also perfected my technique on removing the stamen so I don’t have spend all afternoon prepping. Simple make a small snip at the base of the blossom and pull – voila stamen and stem free (pics at the bottom).

1 ball of pizza dough
Truffle or olive oil
20 squash blossoms, stamen and stem removed
4 oz mozzarella, grated

Preheat oven to 500 with pizza stone or baking steel inside (the steel is my fav).

Roll out dough, brush with oil, sprinkle mozzarella, layout blossoms, sprinkle with a tiny bit of mozzarella.

Bake 8 – 12 minutes. Slice, place a little ricotta on each slice and drizzle with tiny amount of truffle oil.

Serves 4.


Porchetta Pizza


What?!? Yup! Porchetta Pizza and its amazing! You can make your own porchetta or you can pick it up in the deli section of Costco. Something about pork on pizza that just feels right.

1 round pizza dough
1/4 c pizza sauce
14 oz artichokes hearts, drained and quartered
4 oz grated Italian cheese, I used truffle and asiago
2 oz ricotta salata
4 oz olives, sliced
4 oz porchetta

Preheat oven to 500 with stone or steel inside.

Roll out dough, top with sauce, artichokes, cheese, porchetta, olives and ricotta salata.

Bake for 8 – 12 minutes until the crust is brown and the cheese is melted.

Serves 4.

Thai Pizza


This week it’s Thai Pizza Salad – salad because there is a salad on the pizza and its wonderful!

Preheat oven to 500, with baking steel or pizza stone inside for at least 45 minutes.

Pizza Sauce:
1/4 c natural peanut butter
3 TBSP water
2 tsp soy sauce
2 tsp rice vinegar
1 tsp fish sauce
3 cloves garlic, minced
1/4 inch piece of ginger, minced

Mix together and set aside.

8 oz chicken, cooked and cut into small pieces
8 oz mozzarella cheese, shredded
1 red onion, thinly sliced
4 peppers cut into small pieces

Roll out dough spread with pizza sauce, chicken, onions, peppers and cheese.

Bake for 8 – 12 minutes until crust is crispy and cheese is melted.

1 c shredded carrot
1 c shredded cabbage
4 scallions, sliced thin

1.5 TBSP lime juice
1 TBSP canola oil
1/2 TBSP fish sauce

Toss salad with dressing.

Remove pizza from oven. Cut into slices then top with salad.

Serves 4.


Spicy Pizza


I have an overload of padrons this week so what better thing to do then add them to pizza?! This is a spicy one – hot salami, red onions and lots of padrons.

1 lb pizza dough
Pepper infused olive oil or regular
8 oz shredded mozzarella
4 oz spicy salami
1 red onion, thinly sliced
4 oz padrons, sliced

Preheat oven to 500 with pizza steel or stone inside for at least 45 minutes.

Roll out dough, drizzle with pepper oil, onions, cheese, salami and top with peppers (I wait until I have my pizza on the steel or stone to add the padrons so they don’t fall off during peel transfer). Bake 8 – 12 minutes until crust is golden and cheese is bubbling.

Serves 4.

Beet, Bacon and Arugula Pizza


This is an amazing pizza – I love the fresh salad on top! All my favorite things on this pizza – it’s basically a beet salad on pizza. I am loving my baking steel!

1 lb pizza dough
¼ pounds Smoked Bacon, cooked, drippings reserved
2 beets, roasted and thinly sliced
3 cloves Garlic, Minced
2 TBSP Thyme, Minced
6 TBSP truffle or olive oil
1 Shallot, Chopped
2 tsp Balsamic Vinegar
¼ tsp Sea Salt
¼ tsp Pepper
5 oz Baby Arugula
5 oz Goat Cheese
3 whole Scallions, Chopped
½ c Freshly Grated Parmesan or truffle cheese

Preheat oven to 500 for 45 minutes (or roast beets while heating your pizza stone or steel).

In a large bowl combine, garlic, thyme, 2 TBSP truffle oil and 1 tsp of bacon drippings. Spread evenly on the rolled out pizza dough.

Top the with the beets, bacon, crumbled goat cheese, chopped scallions and Truffle cheese.

Cook in oven for 8 – 12 minutes until crust is crispy and cheese is melted.

Make the arugula dressing by mixing in the same garlic bowl the shallots, remaining truffle oil, balsamic vinegar, sea salt and pepper. Toss arugula with the dressing, adding additional salt and pepper. Place the arugula salad on the crust.

Serves 4.