Lebanese pizza is a quick, broiler-cooked flatbread topped with a thin layer of spiced chicken mince and finished with fresh herbs and lemon. Ready in under 10 minutes, it's a simple take on the traditional lahmacun.
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Preheat broiler/grill to high.
Combine chicken mince, grated onion, garlic, tomato paste, cumin, coriander, cinnamon, allspice, paprika, cayenne, salt, and pepper in a bowl. Mix well until combined.
Place flatbreads on a baking tray. Spread a thin layer of the chicken mixture evenly over each flatbread, all the way to the edges.
Brush the exposed edges lightly with olive oil.
Place under the broiler/grill for 5–7 minutes, or until the meat is cooked through and edges are golden and slightly crispy.
Remove from oven and top with fresh parsley, diced tomato, and a squeeze of lemon.
Serve immediately with yogurt or garlic sauce on the side if desired.
Store leftover cooked pizzas in an airtight container in the refrigerator for up to 2 days. Reheat gently under the broiler for 2–3 minutes or in a 180°C (350°F) oven until warmed through; do not microwave as the flatbread will become tough.
broiler or grill · baking tray
Yes. Combine the chicken mince and spices in a bowl, cover, and refrigerate for up to 24 hours. Spread on flatbreads and broil just before serving.
You can use a conventional oven preheated to 220°C (425°F) or a grill. Cooking time may vary; watch for the meat to cook through and edges to turn golden.
The meat should be no longer pink and the internal temperature should reach 75°C (165°F). At 5–7 minutes under a high broiler, it should be done; if unsure, add 1–2 minutes.
Absolutely. Any flatbread works—Lebanese bread, pita, naan, or even thin pizza dough. Use what you have on hand.
Yes. Skip the yogurt or garlic sauce, or serve with a dairy-free alternative. The pizza itself contains no dairy.
