Hello All, this is my last Delicious week recipe.
Armenian Pizza 🙂
Enjoy the recipe
Printed from THEGUTSYGOURMET.NET
INGREDIENTS: Makes 10-12
• 1 teaspoon active dry yeast
• ½ tsp sugar
• ½ cup lukewarm water
• 3 cups all purpose white flour
• ½ tsp salt
• 1 tablespoon olive oil
** NOTE: You can use medium sized fluffy flour tortillas and skip the dough making. Be sure when
you bake the lahmajoon/lahmacun, that you oil the baking sheet when you bake them.
• olive oil for the brushing the dough before the topping
• 1 tablespoon butter
• 2 cloves crushed garlic
• 1 large onion, grated
• 1 tomato skinned and chopped – put tomato in a deep bowl and cover with boiling water for 2
minutes, remove and peel. Leave seeds and juice with the tomato, do not discard.
• salt to taste
• 1 – 2 teaspoons sugar
• 12-16 oz ground lamb – can use 85% fat ground beef.
• 2 tablespoons tomato paste
• 1 tsp red pepper flakes
• 1 large lemon, juice of
• 1 green bell pepper, finely diced
• 1 pickled Jalapeno pepper finely chopped
• 1 cup flat leaf parsley, finely chopped
• 1 cup fresh spearmint, finely chopped
• 1 tsp. cumin
• 1 tsp. paprika
MAKING THE DOUGH:
** NOTE: You can use medium sized fluffy flour tortillas and skip the doughmaking. Be sure when you bake the lahmajoon/lahmacun,
that you oil the baking sheet when you bake them.
In a small bowl mix yeast and the sugar. Add 1/2 cup of warm water, stir well, cover the bowl. Keep the mixture in a warm place
for about 15 minutes to full activate the yeast.
Add the yeast mixture to the remaining flour and water. Knead well until the dough is soft and smooth.
Place the dough in a large oiled bowl, cover and let sit in a warm area of your kitchen for 1 hour or until the dough has doubled
Take the dough out and punch down. Divide the dough into 10-12 balls just slightly smaller than a tennis ball. Roll and set aside
on a floured surface and cover with a damp towel. Set the oven at 450º F.
MAKING THE TOPPING:
Add the onion, garlic and butter to a skillet and sautè until translucent. Take off the stove and let cool.
Take all your prepared vegetables and place them all in a large bowl. If you have a food processor, this would be the time to
give all the vegetables a few pulses to get them all into a fine spreadable size. DO NOT PROCESS TO AN UNIDENTIFIABLE MUSH!
Add pepper flakes, salt, sugar, paprika, cumin and lemon juice into a large bowl with the other ingredients and mix well by hand
until you have well mixed, spreadable topping.
Take balls of dough and roll into a round, circle or an oval measuring up to 1/16 to 1/8 inches in thickness. Place on a baking
sheet that has been oiled with olive oil, canola oil or cooking spray. Brush each round with olive oil (Extra Virgin is best). Top
with 2-3 tablespoons of the topping and spread the topping very thinly. Make sure you have an even layer.
Each baking sheet will hold two lahmajoon/lahmacun. You should have 3 or 4 baking sheets to keep things moving. Keep your
eye on the sheets in the oven to make sure they bake evenly. You may have to move things around the oven.The oven should
remain at 450°F – not too high and not too low. Since you are going to be constantly opening the oven, the temperature ideally
will stay between 400º F and 350ºF. Cooked Lahmajoon/Lahmacuns are crispy at the edges and pliable in the center. You can
stack your finished lahmajoon/lahmacun topping side to topping side and bottom to bottom. Cover them with a damp towel to
keep them from getting too brittle.
You are now ready to fill them with fresh parsley, cucumber slices, sweet onion slices or other fresh veggies and a drizzle of
lemon juice and extra virgin olive oil, roll them up and enjoy these Anatolian delights.
Yummmmyyyy this is the best
We LOVE making pizza in our household, totally going to give this a try.
It is pretty easy to make actually. Your welcome 🙂
This sounds wonderful! However, is it ok to use ground turkey instead? I know the taste will be different….or what do you suggest?
Yes, sure you can, but its better with ground beef, but yes you can substitute it no problem
wooww!! i am definitely going to try this tonight… 🙂 seems delicious!
It is incredible. You will love it.
Great ideas.One advide,you should post pictures too!
Yes, your right. In my next recipes I definitely will. Thank you
Your blog is killing me LOL….. Everytime I come here there is something that makes my mouth water! You post fantastic recipes! 🙂
LOL Thank you so much. 🙂
Well done, Talin! You can post recipe sequels in 2013.
If you liked my 18inchjourney blog, check out and follow my new one! https://mccrackenlove.wordpress.com/
Pizza is one of our favorites. I’ve never tried it on my own. Thanks for the tips. I stopped by to thank you for visiting my blog. Hope you’ll come back. I’m afraid I’m not the cook you are, but I have many blogging friends who are. Mostly I just have fun. I’ll be following yours. 🙂
We make whole wheat pizza crust and pizza… I will try some of your tips… looks grand! We love Pizza. Even My DeafBlind little guy loves it. 🙂
Love your quote at the beginning of your page!
I am not Armenian but am married to one. Well, I guess that does make me one too. 🙂
Enjoy reading the recipes. BUT I haven’t volunteered to make many yet.
He cooks his mother’s dishes…..without a recipe! I just stay out of the kitchen and everybody is happy. lol