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Meat
Easy
12 Servings
Allergens 
1 Hour
Diets
No Diets specified
This simple yet flavorful meat mixture, made with lamb or beef, can be used on two full-size pizzas, traditional minis, or even as a filling for puff pastry or empanadas. The prune purée (tamarind paste can be used as well) is essential for this dish, and adds both a sweet and rich element to the sauce. Sometimes, I drizzle the cooked pizza with honey or hot honey and brush it with oil before serving for added moisture and sweetness.
1 and 1/2 pounds ground lamb or beef
1 cup prune purée (lekvar)
2 onions, grated (drained of liquid)
1/2 cup Gefen Tomato Paste
1/2 cup fresh lemon juice or Tuscanini Lemon Juice
2 tablespoons Glicks Ketchup
2 tablespoons Haddar Brown Sugar
1 and 1/2 teaspoons ground cumin, such as Pereg
1 teaspoon allspice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 raw store-bought pizza dough or cooked pizza crust
3 tablespoons toasted pine nuts
1/4 cup pomegranate seeds
fresh mint or parsley, chopped
In a large bowl, gently mix the lamb or beef, prune purée, onions, tomato paste, lemon juice, ketchup, sugar, cumin, allspice, salt, and pepper.
Preheat oven to 425 degrees Fahrenheit. On a greased baking sheet, press the pizza dough into your desired shape, until it’s about 1/8 inch thick.
Spread the meat mixture all the way to the edge of the dough (it shrinks when it cooks, so you’ll end up with a crust).
Bake 20–25 minutes, or until the edges are toasted and meat is cooked through. Top with pine nuts and pomegranate seeds. Garnish with mint or parsley (if using) and serve warm.
Photography by Chay Berger
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