Here’s my take on a family favorite. Lahmajoon are the perfectholiday appetizer and have always been a tradition in my family. Around the holidays, I like to host get-togethers featuring a variety of appetizers, instead of a big traditional meal. A lot of the appetizers I make can be made ahead of time and frozen, then easily popped in the oven whenever guests come over (sometimes unexpectedly). I like to be prepared with yummy food at all times!
Traditional lahmajoon are made with ground lamb, but if you have an aversion to lamb or have a hard time finding it, you can always use beef. I also take the easy way out when it comes to the dough. To be honest, I just don’t have the patience to make homemade pizza dough. Feel free to use whatever dough is your favorite (and if it’s homemade, more power to you!), as it’s the meat mixture that really steals the show in these pizzas. I like to use refrigerated pizza dough like Pillsbury, or the store-brand equivalent. This recipe makes approximately 2 dozen mini pizzas.
- 2 cans refrigerated pizza dough
- 1 lb. ground lamb
- 1 small green pepper, diced
- 1 small yellow onion, diced
- 1/4 cup fresh parsley, diced
- 1 tsp. minced garlic
- 15 oz. canned crushed tomatoes
- 1 tsp. cumin
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. crushed red pepper flakes
- cooking spray
- Preheat the oven to 400 degrees.
- Mix together all ingredients (not dough or cooking spray) in a large bowl. This can be done with a spoon, no mixer needed.
- Roll out pizza dough on a generously floured surface. I prefer a cracker crust, so I roll my dough very thin.
- Using a widemouth mason jar lid, cut circles from the dough.
- Grease a pizza pan with cooking spray. Lay out pizza dough on the pan.
- Spread a layer of the meat mixture on each pizza. I use about a tablespoon amount.
- Bake for 10 minutes.
- Enjoy immediately, or let cool and place in freezer bags to freeze. If frozen, reheat on pizza sheet at 350 degrees for about 5-7 minutes.