Laham bil ajine (Lebanese pizza)

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Not quite the Italian type of pizza as it has no cheese and is more of an open pie. This is a Lebanese recipe, but similar versions are found in Turkey, Syria and Egypt.

Ingredients

• Half-quantity of pizza dough, rolled into a a circle and left to rise.
• 1 x 400 g tin of chopped tomatoes
• 1 lb minced lamb (can be frozen or fresh)
• 1 large Spanish onion, finely chopped
• Olive oil
• 1 bulb roasted garlic
• 1 teaspoon Lebanese spice mix
• 1 teaspoon sugar
• 1-2 chillies, chopped
• 1 tablespoon flat leaved parsley, finely chopped
• 1 tablespoon coriander, finely chopped

Mise en place

• Mix the tinned tomatoes with the lamb and drain through a sieve and leave until you have a compact texture.
• Pre-heat the oven to 220° C (425° F - gas 7)

Method

1. Heat the oil, add the onion and fry until soft.
2. Crush the cloves of the roast garlic lightly, using a spoon.
3. Mix all of the ingredients together.
4. When the circle of pizza dough has doubled in height, spread the topping over it and bake for around 15-20 minutes.

Serving suggestions

Fine on its own or with vegetables or salad.

Variations

Although not traditional, this recipe works well with beef mince, rather then lamb.

Chef's notes

I used one Scotch bonnet chilli in this recipe, but you can use whichever sort you can get. Obviously add more, depending on strength.