Lahem Bageen Middle Eastern Style Pizza Food

LAHEM B'AGEEN (MIDDLE EASTERN-STYLE PIZZA)

Steps:

• First make the pizza bases. Put the yeast and sugar in a small bowl with the warm water.
• Sift the flour and salt into a mixing bowl. Make a well in the centre, add the oil and pour the yeast mixture into the well.
• Mix to a dough, then knead for about 10 minutes until the dough is smooth and elastic. Cover and leave to rest in a warm place for 30 minutes, or until doubled in bulk.
• Put the lamb, onion and spices in a large bowl. Add the tomatoes, peppers and pine nuts. Stir with a fork until evenly mixed.
• Preheat the oven to 400°F
• Mix the cilantro into the risen dough. Divide into small balls.
• Roll out each ball into a circle. Spread some of the lamb mixture on each pizza base.
• Arrange on an oiled baking tray, and bake for 15-20 minutes or until the meat is cooked through.
• Serve warm with arugula salad.

MIDDLE EASTERN PIZZA

Steps:

• Make the sauce: Heat the olive oil in a saucepan over medium-high heat. Add the onion and cook until soft, 5 to 7 minutes. Add the garlic powder, sumac and tomatoes and cook until thickened, about 20 minutes. Season with salt and pepper.
• Make the pizza: Preheat the oven to 500 degrees F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil and stretch the pizza dough to fill the pan (it doesn't have to be perfect since this is a rustic pizza). Brush the dough with olive oil and bake until just golden, 10 to 15 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the eggplant and cumin, season with salt and pepper, and cook until the eggplant is tender, 7 to 10 minutes. Add the garlic and cook 5 more minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Add the red onion and cook, stirring occasionally, until caramelized, about 15 minutes.
• Reduce the oven temperature to 450 degrees F. Top the crust with 1 cup sauce, the mozzarella, eggplant mixture, caramelized onion, olives, sun-dried tomatoes and feta. Return to the oven and cook until the cheese melts and the crust is golden brown, 15 to 20 more minutes, brushing the crust with olive oil halfway through.
• Remove the pizza from the oven and brush the crust with olive oil again. Top the pizza with the mint.