Lachmagine Pizza

Ingredients 

Meat Topping 

• 1 and 1/2 pounds ground lamb or beef
• 1 cup prune purée (lekvar)
• 2 onions, grated (drained of liquid)
• 1/2 cup Gefen Tomato Paste
• 1/2 cup fresh lemon juice or Tuscanini Lemon Juice
• 2 tablespoons Glicks Ketchup
• 2 tablespoons Haddar Brown Sugar
• 1 and 1/2 teaspoons ground cumin, such as Pereg
• 1 teaspoon allspice
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Pizza Base 

• 1 raw store-bought pizza dough or cooked pizza crust
• 3 tablespoons toasted pine nuts
• 1/4 cup pomegranate seeds
• Garnish (optional) fresh mint or parsley, chopped

Directions 

1. In a large bowl, gently mix the lamb or beef, prune purée, onions, tomato paste, lemon juice, ketchup, sugar, cumin, allspice, salt, and pepper.

2. Preheat oven to 425 degrees Fahrenheit. On a greased baking sheet, press the pizza dough into your desired shape, until it’s about 1/8 inch thick.

3. Spread the meat mixture all the way to the edge of the dough (it shrinks when it cooks, so you’ll end up with a crust).

4. Bake 20–25 minutes, or until the edges are toasted and meat is cooked through. Top with pine nuts and pomegranate seeds. Garnish with mint or parsley (if using) and serve warm.