Total Time
50mins
Prep 40 mins
Cook 10 mins

A tasty and different pizza.

Ingredients Nutrition

Directions

  1. In a small bowl, add 1 1/3 cup lukewarm water and 1 teaspoons sugar.
  2. Add yeast and let sit until foamy, about 5 to 10 minutes.
  3. Combine 3 ¾ all-purpose flour and salt in the bowl of a stand mixer.
  4. In a stand mixer fitted with a dough blade, add olive oil, yogurt and yeast mixture.
  5. Blend.
  6. Knead on low speed for about 10 to 12 minutes until the dough comes together and is smooth.
  7. Turn dough onto a well-floured surface.
  8. Using the remaining flour continue to knead the dough by hand until smooth and elastic.
  9. Place the dough in a lightly oiled medium bowl and cover with plastic wrap.
  10. Let rest in a warm spot until doubled, about 45 to 60 minutes.
  11. Heat 3 tablespoons olive oil in a medium large sauté pan on medium heat.
  12. Add the eggplant and season with salt and pepper.
  13. Sauté eggplant until soft, then transfer to a plate or bowl. Let eggplant cool to room temperature.
  14. In the same sauté pan, add 1 tablespoons of olive over medium high heat.
  15. Add lamb and season with sumac and salt and pepper.
  16. Sauté until browned, about 5 minutes.
  17. Add tomato paste, crushed tomatoes and continue to cook for another 5 minutes, just to cook the tomato paste.
  18. Let mixture cool to room temperature.
  19. Combine eggplant with the lamb mixture in a large bowl.
  20. Add garlic, chiles, parsley and ½ cup of the grated mozzarella. Toss to combine.
  21. Preheat oven to 500 degrees F.
  22. Place a pizza stone on the bottom rack of the oven and heat pizza stone according to manufacturer’s directions.
  23. Punch down dough. Divide dough into 4 equal pieces.
  24. Using your hands, stretch and pull each piece of dough into about 10 x 12-inch ovals.
  25. Sprinkle some flour onto a pizza paddle.
  26. Place an oval of dough onto the pizza paddle.
  27. Evenly spoon ¼ of the lamb and eggplant mixture over the dough, leaving a 1-inch border.
  28. Fold over edges of the dough using a twisting action to create a crust.
  29. Sprinkle ¼ of the remaining grated cheese (about 1/3 cup) on top of the lamb and eggplant mixture.
  30. Transfer the pizza onto the preheated pizza stone.
  31. Bake until topping is bubbly and crust is golden brown, about 8 to 10 minutes.
  32. Cut in strips or wedges.
  33. Repeat with remaining ovals of dough.

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