Lahmajoun - Arabic Pizza

Ingredients:

• 3/4 cup pizza sauce
• 2 large or 3 small green onions (finely chop the white and light green parts, thinly slice the dark ones)
• 2 pepperoncini peppers, finely chopped
• 3 tbsp. l. pomegranate molasses or balsamic glaze
• 1 teaspoon ground cinnamon
• 0.5 tsp ground allspice
• 350 g of minced lamb or lean beef
• 450 g of chilled pizza dough, at room temperature
• 2 tbsp. l. olive oil
• 1/4 cup pine nuts
• 3 tbsp. fresh mint, parsley or a mixture of both

Preparation:

1. Preheat oven to 260°C. Line a large, rimless baking sheet with parchment paper.
2. In a large bowl, combine the pizza sauce, finely chopped green onions, pepperoncini, 2 tablespoons of pomegranate molasses, cinnamon, allspice, and 1/2 teaspoon each of salt and black pepper. Set aside 1/4 cup of the mixture. Add the ground lamb to the bowl with the remaining sauce and mix well.
3. On a prepared baking sheet, rub the pizza dough with 1 tablespoon of olive oil. Stretch it into a large oval, approximately 27 x 37 cm. Prick the dough with a fork and spread the meat mixture on top, pressing it down and spreading it in a thin, even layer right to the edges of the dough.
4. Brush with remaining sauce and sprinkle with pine nuts.
5. Bake until the meat is cooked through and the crust is deep golden brown, 10-12 minutes. Let cool for 5 minutes, then sprinkle with the remaining green onions.
6. In a medium bowl, combine the remaining 1 tablespoon of pomegranate molasses and olive oil with 2 teaspoons of water. Add the herbs and toss gently to coat.
7. Cut the lahmacun into 8 pieces and serve with a green salad.