The dough given here is one of a variety used to make the famous Arab “pizzas” variously called lahma bi ajeen and sfiha. It contains yogurt and olive oil and is soft and moist. Small pizzas make good finger food; large ones make an excellent snack. They can be made in advance and reheated. Do also try the different toppings given in the variations below.
Recipe information
Yield
makes about 20 small pizzas
Ingredients
For the Dough
For the Meat and Tomato Topping
Preparation
Step 1
To warm the yogurt, put the pot in a bowl or pan of hot, not boiling, water for about 1 hour. Dissolve the yeast with the sugar in the 1/4 cup of warm water and leave for about 10 minutes, until it froths. In a large bowl, mix the flour with the salt and oil, then add the yeast mixture and just enough of the yogurt to make the dough hold together in a ball. Begin by mixing with a fork, then work with your hands. Knead for about 10 minutes, or until the dough is smooth and elastic. Pour a drop of oil in the bowl and roll the dough around in it to grease it all over and prevent a dry skin from forming. Cover the bowl with plastic wrap and leave in a warm place for 1 1/2 hours, until it has doubled in bulk.
Step 2
For the topping, finely chop the onion in the food processor and drain it of its juices. Put the meat, onion, garlic, allspice, salt, pepper, and pomegranate molasses in a bowl. Mix well and work into a soft paste with your hands. Then work in the tomato and the pine nuts, if using.
Step 3
Punch down the risen dough and knead for 1 minute. Take lumps the size of a large walnut if making mini pizzas, or the size of an egg if making large ones, and roll out on a clean surface with a rolling pin. Do not flour these as the dough is very greasy and will not stick. Roll out thinly into rounds about 1/8 inch thick and place on oiled sheets of foil on baking trays.
Step 4
Take lumps of the topping mixture and spread thickly over each round of dough—go right up to the edges as the topping tends to shrink while the dough expands as it cooks.
Step 5
Bake one tray at a time in an oven preheated to 400°F for 15 minutes, placing each on the top shelf. Serve the pizzas hot.
variations
Step 6
For a Meat and Yogurt Topping: Mix 1 1/4 pounds ground lamb, 1 large onion (finely chopped in the food processor and drained of its juices), 1/2 cup plain whole-milk yogurt, the juice of 1/2 lemon, salt and pepper, 1/2 teaspoon ground allspice, and 1/3 cup pine nuts.
Step 7
For Meat and Tomato with Chili: Work together to a paste 1 large onion (very finely chopped in the food processor and drained of its juices), 1/2 to 1 finely chopped chili pepper, 1 1/4 pounds ground lamb, 4 tablespoons concentrated tomato paste, 2 tablespoons pomegranate molasses, salt, and pepper.
