Specialty Pizzas Recipe

Preheat and prepare

Preheat your oven to 500°F (260°C) with a pizza stone or sheet inside if available. Lightly dust a pizza peel or large baking sheet with 1–2 tablespoons flour or cornmeal. Let dough come to room temperature for 20–30 minutes if refrigerated.

On a lightly floured surface, stretch or roll the dough into a roughly 12-inch circle. Transfer to the prepared peel or sheet. Brush the outer 1/2-inch crust lightly with 1 tablespoon olive oil to promote browning.

Make the sauce

In a small bowl combine 3 oz tomato sauce, 1 tsp tomato paste, 1 tsp dried oregano, 1 clove minced garlic, 1 tsp salt and 1/4 tsp black pepper. Mix until smooth. Taste and adjust seasoning as needed. Spread the sauce evenly over the dough, leaving the oiled rim exposed.

Cook the lamb

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 clove minced garlic and cook 30 seconds until fragrant. Add 10 oz ground lamb and break up with a spoon. Stir in 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes (optional), 1/2 tsp salt and 1/4 tsp black pepper. Cook until lamb is browned and cooked through, 6–8 minutes. Taste and adjust seasoning. Drain any excess fat.

Prepare onions

While lamb cooks, thinly slice red onion and, if desired, lightly sauté in the same pan for 1–2 minutes just to soften and reduce bite, or leave raw for sharper flavor. If sautéing, remove excess moisture and set aside.

Distribute the cooked lamb evenly over the sauced dough, leaving the crust exposed. Scatter the red onion slices on top of the lamb.

Add cheese

Sprinkle 1 cup shredded mozzarella evenly over the lamb and onions. Crumble 1/4 cup feta and dot across the pizza. Lightly sprinkle 1/2 tsp sumac if using for tangy color.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is bubbling. Rotate halfway for even browning if necessary.

Finish and serve

Remove pizza from oven and let rest 2 minutes. Drizzle remaining 1 tablespoon olive oil over crust if desired. Sprinkle chopped parsley over the top and offer lemon wedges; a squeeze of lemon brightens the lamb. Slice into 6–8 pieces and serve immediately.