- 1 tablespoon olive oil
- 1 small sweet onion, minced
- 2 cloves garlic, minced
- 1 pound ground lamb
- 1 teaspoon ground cinnamon
- ½ teaspoon cumin
- ¼ teaspoon allspice
- Salt and pepper, to taste
- 1 cup canned crushed tomatoes
- 1 teaspoon sugar, or to taste
- ¼ cup pine nuts
- Fresh parsley, for serving
- 2 cups all-purpose flour
- 1 (¼-ounce) packet active dry yeast
- 1 teaspoon sugar
- ¾ cup lukewarm water
- 2 tablespoons olive oil
- ¼ teaspoon salt
For meat topping:
Heat oil in a large skillet over medium heat. Fry onion until soft. Add garlic and cook until fragrant. Add ground lamb, cinnamon, cumin, and allspice. Season with salt and pepper.
Continue to cook, stirring, until lamb begins to brown. Add crushed tomatoes and sugar. Let simmer on medium-low until tomatoes have absorbed into lamb.
Combine flour, yeast, and sugar in a large bowl. Add water, oil, and salt and mix to form a shaggy dough. Turn out onto a floured work surface and knead until dough is smooth and doesn’t stick. Cover and let rise for about an hour.
Heat oven to 400°. Once dough has risen, tear off a golf ball-size of dough and place on a floured work surface. Roll out into a 6-inch pizza. Transfer to a parchment-lined baking sheet. Repeat with remaining dough.
Top pizzas with lamb mixture and pine nuts. Bake until crust is golden, 10–15 minutes. Top with yogurt sauce and garnish with parsley. Serve with a fresh salad, if desired.