Lamb, Pomegranate, and Mint Pizza Recipe

Sauté the onions in the oil until just translucent. Drain off excess oil and allow to cool.

Mix the ground lamb, tomatoes, and tomato paste together. Add the onions and all the other topping ingredients and stir well to combine. Adjust seasonings and reserve. (The topping can be made 1 day in advance and stored refrigerated.)

Add the warm water to a warmed bowl. Dissolve the sugar in the warm water and sprinkle the yeast over the surface. Do not stir. Allow to stand 10 minutes, then stir to dissolve the yeast. Stir in about 1 cup [240 mL] of the flour and allow to stand for 10 minutes.

Add the salt and oil and stir in the remaining flour to form a smooth dough. Turn out onto a floured surface and knead 10 minutes, or until smooth and elastic, sprinkling with additional flour to prevent sticking as the dough is worked.

Place the dough in an oiled resealable plastic bag, rotating the dough to lightly oil all surfaces. Place in a warm, draft-free spot until doubled in volume, about 1 to 1½ hours, depending on temperature and location. The dough may be refrigerated overnight, instead of leaving it out to rise. Remove it about l hour and allow it to come to room temperature before proceeding.

Punch the dough down and divide into eight 5-ounce [140-g] portions, forming each into a ball. Cover the balls and allow to rest 15 minutes.

Roll out the dough portions into rounds about 5 to 6 inches [13 to 15 cm] in diameter. Place the rolled rounds on parchment-lined baking sheets and reserve, covered.

Top each round with some of the topping mixture, spreading it to the edge of the dough with a spatula. Bake at 450°F [230°C] for 10 minutes or until the crust is lightly browned.

Cut each pizza into quarters and using a squeeze bottle, garnish with stripes of whipped yogurt. Serve immediately.

Thoroughly mix together all the ingredients and store in a sealed glass jar in a cool, dry place.