Feta – I like to use Danish feta because it gets a bit smeary, though the more crumbly Greek feta is just as good. Goats cheese is extra excellent! Got leftovers from last weeks’ Goat Cheese Risoni?
Other ideas – Labne, yogurt, sour cream, avocado sauce (yes!), tahini sauce or whipped tahini yogurt sauce would also be fabulous. Essentially, a crumble or drizzle of something a little creamy goes a long way here.
Extra virgin olive oil – Chicken mince is so lean, so this too is highly recommended. Though, if you use a creamy drizzle sauce in place of feta, you mightn’t need it.
Everything else pictured is recommended but not essential! Here’s some notes on each:
Toasty pine nuts – or sesame seeds (za’atar vibes), or almonds (chopped, flakes, slivers), walnuts or pistachios (pretty!)
Red pepper flakes – Because a little fiery heat makes everything more interesting!
Parsley or coriander/cilantro – For some fresh green and herby touch. Substitute with dried oregano (sprinkle it on top, like we do Greek Salad).
Lemon – Nice fresh finish, channeling the tangy touch you get from sumac in real Lebanese Pizza.
More ideas!
Sprinkles – Za’atar, dukkah, sumac or other spice mixes
Chilli crisp or other chilli sauce – a swish of sriracha would totally work!
Salsa like pico de gallo or even a bit of finely chopped tomato
Olives or other pickled veg, chopped / finely sliced
Rocket / arugula – Just a small handful (think – Rocket Prosciutto Pizza)
I have to stop here, else this post will be lengthy!! But you get the idea. 🙂
How to make this 8 minute Lebanese Pizza
4 minute prep, 3 minute cook, 1 minute toppings. YOU GOT THIS!
Mix the spiced meat topping ingredients in a bowl.
Trim the Lebanese bread so it fits in your pan. Only trim along one side so the bread stays together.
Pan size – I use my large non-stick pan which is 30cm/12″ wide (this one).
Spread the meat all over the bread, like you would peanut butter on toast! It will be and should be fairly thin.
Pan fry the meat side down for 1 1/2 minutes on high heat until there are some golden patches. No longer – chicken mince dries out in a flash!
(PS Don’t skimp on oil when pan frying, else the bread will just burn rather than go golden and crispy).
Crisp base – Turn with tongs (the meat sticks!) then pan fry the bread side for 1 1/2 minutes until crispy, lowering the heat slightly if needed so the bread doesn’t burn.
Sprinkle with toppings. Baseline is feta or goats cheese + olive oil, everything else just makes it even better.
Cut like pizza then devour!
8 Minute Lebanese Pizza
Also – proof it’s crispy enough to pick up:
8 Minute Lebanese Pizza
Final words
Cooked Lebanese pizzas will keep for a few days, but I recommend reheating by pan frying to re-crisp the base and a fresh drizzle of olive oil to rejuvenate the chicken.
And final words of advice – don’t get hung up on having the exact ingredients listed. This recipe is more of a blueprint for you to use and make your own with what you’ve got!
Hope you can find 8 minutes in your day to give this a go. 😉 I promise you won’t regret it. – Nagi x
PS Some of you may have picked up that this recipe is like an open-faced Arayes, Lebanese meat stuffed pita breads, pan fried until crispy. Funnily enough, that’s where this recipe started! See Development Woe tales in the FAQ section below. 🙂
