Moroccan–Spiced Lamb Pizza
4 ounces ground lamb
2 tablespoons roughly chopped cilantro
1½ teaspoons plus 1 tablespoon olive oil
1 teaspoon sweet paprika
½ teaspoon fennel seed
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground black pepper
1 pound store-bought pizza dough, at room temperature
Flour, for dusting the table
1/3 cup store-bought pizza sauce
2 cloves garlic, thinly sliced
1 red fresno chile (or jalapeño), sliced
½ small red onion, thinly sliced (about a ⅓ cup)
¼ cup Greek yogurt
2 tablespoons roughly chopped chives
⅓ cup grated Parmesan
In a medium bowl, mix together the lamb, cilantro, 1½ teaspoons olive oil, paprika, fennel, salt, cinnamon and pepper until combined. Set the spiced lamb aside.
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Place a 12-inch cast iron pan on the heated grill grate, close the lid, and allow to heat.
Gently stretch the dough on a floured surface by using your fingertips, working from the middle of the dough to its edges in a circular pattern. Pull the pan from the grill; add the remaining 1 tablespoon olive oil and, using a paper towel, rub the oil all over the inside of the pan. Transfer the dough to the pan; push and stretch the dough as needed to get it to stay about 1 inch up the side of the pan.
Top the dough with the sauce, then mounds of spiced lamb followed by the garlic, chiles, and onions. Finish it with dollops of the yogurt, chives, and Parmesan. Place the pizza on the grill, close the lid, and cook till the crust is golden brown on the top and bottom, about 14 minutes. Once ready, pull it from the grill and let the pizza rest in the pan for 3-4 minutes before sliding it onto a cutting board and slicing it to serve.
PREP TIME: 15
COOK TIME: 15