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Meat
Medium
8 Servings
Allergens 
3 Hours, 45 Minutes
Diets
No Diets specified
This pizza is inspired by Lahmajun, a Sephardi dish of thin dough topped with ground meat and chopped vegetables. I added the sausages to take it up a notch — and catch your kids’ interest too. See how to prepare this recipe.
5 cups bread flour, such as Mishpacha Challah Flour
2 teaspoons sugar
2 teaspoons salt
2 tablespoons Gefen Dry Yeast
6 tablespoons canola oil
2 cups lukewarm water
1 onion, diced
oil, for sautéing
1/2–2/3 pound (300 grams) ground meat
2 sausages, finely diced (optional, but recommended)
1 plum tomato, diced
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
2 tablespoons Tuscanini Tomato Paste, diluted in 1 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
a pinch turmeric
1 cup water
Bartenura Olive Oil, for brushing the dough
1/2 cup (100 grams) pine nuts, toasted (optional)
1/2 cup Baracke Tahini
1/2 cup pickle or olive juice
salt, to taste
To prepare the dough, combine flour, sugar, and salt in your mixer bowl. Add the oil and yeast. Gently mix. Add water gradually, and set aside for eight minutes. If the dough seems too wet, you may add some more flour. Cover with plastic wrap or a towel and set aside to rise for an hour or until the dough has doubled in size. Punch down, and allow to rise for another half hour. Transfer to a floured surface. Divide dough into two to three equal balls.
To prepare the meat sauce, heat oil for sautéing in a large frying pan. Add onion and sauté until brown. Add the ground meat, stirring to break up any clumps. Continue to cook until the meat is browned.
Add the sausage (reserving some to sprinkle on top), tomato, and garlic. Cook another five minutes. Add tomato paste and spices and stir till the liquid is absorbed. Add the water, and let it come to a boil. Lower the heat and simmer for 15 minutes. (Watch that it doesn’t boil out. If necessary, you can add a bit more water.) Set aside to cool.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper. Using your palms, stretch a ball of dough to the length of the pan. Transfer to the pan. Using a knife, make diagonal lines in the ends of the dough. Twist the cut ends with your hands, as shown in the picture. Repeating with remaining dough.
Brush the dough with olive oil. Arrange the meat mixture in the center of each dough. Sprinkle with reserved sausage bits. Lower oven heat to 350 degrees Fahrenheit (180 degrees Celsius). Bake for 15 minutes or until the edges are lightly browned. Add the toasted pine nuts, if desired.
To prepare the tahini sauce: Mix all ingredients in a bowl. Season to taste and drizzle over the pizza before serving.
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great freezer stand-by, loved by those not usually liking mince meat i have made this recipe many times. i do not make the tehini sauce (we like it without). i also dont make the dough all fancy, just roll it out to fit into 2 large flat baking tray. i freeze one of these with half the mince meat topping (in a separate container). i now have one prepared to quickly bake. i will also freeze any spare baked pizza slices and this reheats well in the microwave – a quick lunch for my yeshiva bocher when sandwiches just wont do. i have used half turkey mince/half mince meat (and had no complaints)! i found it interesting that even my picky eaters who usually turn their noses up at anything made with mince meat, don’t just eat, but LOVE this pizza. i think less water is necessary in the recipe than stated. too much liquid can make the pizza too soggy (although my family like it a bit moist). GREAT FAMILY SUPPER with just a soup and veg needed with it.
Malka, I am guessing you are from England is you are calling it mince meat! Glad you enjoyed.