Lebanese Style Pizza


  1. To make the dough, sift the flour into a bowl and add the yeast, oil, water and a good pinch of salt. Bring together in the bowl and then tip out onto a floured surface. Knead for 8-10 minutes or until pale, smooth and soft. Place into an oiled mixing bowl and cover with a clean tea towel. Leave to prove for 1 hour. It will double in size.
  2. Meanwhile, make the filling. Using the coarse side of a grater, grate the onion and then squeeze out the excess moisture using your hands. Pop into a mixing bowl. Course grate the tomatoes into the bowl. This will give you a pulp and remove the skin. Add the beef, parsley, pepper flakes, tomato puree and good pinch of salt. Mix everything together really well.
  3. Set the Sage Smart Oven Pizzaiolo to the wood fire setting, with the topping darkness dial set to the left. Divide the dough into four portions. Flour a clean work surface and roll out a portion of the dough into a 10-11 inch round. It’s best to do one at a time to avoid any sticking. Divide a quarter of the meat over the top of the dough, leaving a 1-2 cm circle around the edge. Top with a quarter of the cheese. I like to crimp the edge of the pizza, folding it in to make a lovely twirly pattern.
  4. Firmly, place the pizza onto the Sage pizza peel. Crack an egg into the centre of the and carefully transfer it into the Sage Pizzaiolo. After two minutes, check to see if the white of the egg has set. If not quite ready, give it another 15-30 seconds. Transfer to a chopping board and tuck in. Repeat with the rest.


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Serves 4

For the dough
500g plain flour
7g packet easy bake yeast
2 tbsp olive oil
300-330ml water

For the filling
½ red onion
2 tomatoes
350g beef mince
A handful of finely chopped parsley leaves
1 tsp Turkish pepper flakes
2 tbsp tomato puree
200g grated cheddar cheese
4 small free range eggs

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