Lamb Pizzas

Directions

1. 1
   Make the dough: Combine the yeast, sugar, olive oil and 2 cups warm water; let stand 5 minutes.
2. 2
   Whisk both flours and the salt in a large bowl.
3. 3
   Add the yeast mixture to the flour mixture and stir with a fork until the dough forms.
4. 4
   Turn out onto a lightly floured surface; knead until smooth and elastic, about 6 minutes.
5. 5
   Place in a bowl brushed with oil, cover and let stand until doubled in size, about 1 hour.
6. 6
   Punch down the dough and divide into 12 pieces.
7. 7
   Roll each piece into a ball, cover and let stand until doubled in size, about 45 minutes.
8. 8
   Meanwhile, make the topping: Heat 2 tablespoons olive oil in a large skillet over medium heat.
9. 9
   Add the pine nuts, onion and bell pepper; cook, stirring, until softened, about 6 minutes.
10. 10
    Stir in the tomato paste and cook 1 minute.
11. 11
    Add the remaining 1/4 cup olive oil, the lamb, cumin, cinnamon, red pepper flakes, allspice and 1/2 teaspoon salt.
12. 12
    Cook, breaking up the meat, until browned, 5 minutes.
13. 13
    Stir in the tomatoes and cook 1 minute.
14. 14
    Remove from the heat and stir in the yogurt, lemon juice, cilantro and parsley; season with salt.
15. 15
    Make the sauce: Stir the yogurt, mint, lemon juice and 1/4 cup water in a bowl.
16. 16
    Season with salt and pepper.
17. 17
    Refrigerate, covered, until ready to use.
18. 18
    Preheat the grill to medium.
19. 19
    Cut twelve 9-inch squares of parchment paper.
20. 20
    Stretch each piece of dough into an 8-inch round, brush with olive oil on both sides and stack the rounds, separating each with parchment.
21. 21
    Invert the dough onto the grill; remove the paper.
22. 22
    Grill in batches until golden brown on the bottom, 1 to 2 minutes.
23. 23
    Flip and spread each round with 1/4 cup lamb mixture, leaving a border.
24. 24
    Continue grilling until the dough is charred in spots and cooked through, about 3 minutes.
25. 25
    Transfer the pizzas to a platter.
26. 26
    Drizzle with olive oil and serve with the sauce.
27. 27
    Photograph by Con Poulos