Meaty Flatbread Recipe

Activate yeast and mix dough

In a medium bowl, stir warm water, sugar and yeast. Let sit 5 minutes until foamy. In a large bowl combine flour and salt. Add yeast mixture and 1 tablespoon olive oil to the flour. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 4–5 minutes.

First rise

Lightly oil a clean bowl, place dough inside and cover with plastic wrap or a damp towel. Let rise at warm room temperature until doubled, about 45–60 minutes.

Divide and rest

Punch dough down, divide into 4 equal portions (for very thin flatbreads) and shape into tight balls. Cover and let rest 20 minutes to relax the gluten before rolling.

Prepare vegetables

While the dough is rising or resting, heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and red bell pepper and cook 4–5 minutes until softened and translucent.

Cook lamb

Add the minced lamb to the skillet. Break it up with a spatula and cook until no longer pink, about 6–8 minutes.

Season

Stir in minced garlic, chopped parsley, dried oregano, smoked paprika, salt and pepper. Cook 1–2 minutes until fragrant. Taste and adjust seasoning. Remove from heat and let cool slightly; excess liquid should be mostly evaporated so the topping is not soggy.

Preheat oven and prepare baking surface

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside on the middle rack. If using a baking sheet, preheat upside down so you can slide the flatbread on easily.

Roll very thin

Working with one dough ball at a time on a lightly floured surface, roll or stretch each ball as thin as possible (about 1/8 inch or thinner), forming an oval or round roughly 10–12 inches across. Dust off excess flour.

Assemble toppings

Brush the rolled dough lightly with the reserved 1 tablespoon olive oil. Evenly distribute about 3–4 ounces (roughly 3/4 cup) of the cooked lamb mixture over each dough, leaving a 1/2-inch border. Sprinkle roughly 3/8 cup of shredded mozzarella over the lamb, then add a pinch of red pepper flakes if using.

Bake

Transfer the flatbread to the preheated stone or baking sheet (use a peel or inverted sheet to slide it on). Bake 6–9 minutes until edges are blistered and golden and cheese is melted and slightly bubbly. Rotate once halfway if necessary for even browning.

Finish

Remove from oven, brush edges with a little olive oil, scatter torn basil or parsley over the top, and squeeze a little lemon over the flatbread if desired. Let rest 2–3 minutes, then slice into 4 pieces.