Herbed Cheese Pizza (Lahmacun): A Taste of the Mediterranean Sun

The scent of oregano and cumin mingling in the air always transports me back to a small taverna in Greece, perched on a hillside overlooking the Aegean Sea. Sunlight streamed through the open windows as I watched the cook, a woman with flour dusting her apron and a twinkle in her eye, expertly roll out dough for what she called “peinirli.” It was a simple dish, a flatbread topped with herbed cheese and baked until golden, but the flavors were so vibrant, so deeply satisfying, that it became an instant favorite. This recipe captures that sun-kissed memory, bringing the taste of the Mediterranean directly to your kitchen.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes
• Servings: 8
• Yield: 8 pizzas
• Dietary Type: Vegetarian

Ingredients

For the Dough:

• 2 cups bread flour, divided
• 1 teaspoon sugar
• 2 (1/4 ounce) packages dry yeast (about 4 1/2 teaspoons)
• 2 cups warm water, divided (100°, to 110°,)
• 2 1⁄2 cups all-purpose flour, divided
• 1 teaspoon salt
• 2 teaspoons olive oil
• Cooking spray

For the Topping:

• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon hot paprika
• 3⁄4 teaspoon fresh coarse ground black pepper, divided
• 1 teaspoon olive oil
• 1 cup finely chopped onion
• 1⁄2 teaspoon salt
• 5 garlic cloves, minced
• 1 bay leaf
• 1 (28 ounce) can diced tomatoes, undrained
• 10 ounces thinly sliced kasseri cheese (Smoked provolone or manchego can be substituted if Kasseri is unavailable)
• 3 tablespoons minced fresh parsley

Equipment Needed

• Large bowl
• Dry measuring cups
• Liquid measuring cup
• Floured surface
• Large nonstick skillet
• Baking sheets
• Knife

Instructions

1. Prepare the Yeast Mixture: Lightly spoon bread flour into dry measuring cups, leveling with a knife. In a bowl, combine 1 cup of the bread flour, the sugar, yeast, and 1 cup of the warm water. Let this mixture stand for 15 minutes. This allows the yeast to activate, creating a bubbly and frothy base for the dough.

2. Combine Dry Ingredients: Lightly spoon all-purpose flour into dry measuring cups and level with a knife. In a large bowl, combine 2 cups of the all-purpose flour, 1 cup of the bread flour, and the salt. Create a well in the center of the mixture.

3. Mix the Dough: Add the yeast mixture, the remaining 1 cup of warm water, and the olive oil to the well in the flour mixture. Stir well to combine.

4. Knead the Dough: Turn the dough out onto a floured surface. Knead the dough until it is smooth and elastic, which should take about 10 minutes. As you knead, gradually add enough of the remaining all-purpose flour, about 1 tablespoon at a time, to prevent the dough from sticking to your hands. The dough should still feel slightly tacky.

5. First Rise: Place the dough in a large bowl that has been coated with cooking spray, turning the dough to coat the top as well. Cover the bowl and let the dough rise in a warm place (around 85°F), free from drafts, for 45 minutes, or until the dough has doubled in size. A simple test to check if the dough has risen enough is to gently press two fingers into the dough. If the indentation remains, the dough is ready.

6. Punch Down and Divide: Punch the dough down to release the air. Divide the dough into 8 equal portions. Cover these portions and let them rest for 20 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.

7. Prepare the Topping: Combine the dried oregano, ground cumin, hot paprika, and 1/2 teaspoon of the black pepper in a small bowl. Set this herb mixture aside.

8. Make the Tomato Sauce: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and sauté for 3 minutes, until softened and translucent. Add the salt, the remaining 1/4 teaspoon of black pepper, the minced garlic, bay leaf, and the diced tomatoes (undrained) to the skillet. Bring the mixture to a boil.

9. Simmer the Sauce: Reduce the heat to medium and simmer the tomato sauce for 15 minutes, or until it has thickened. Remove the skillet from the heat and discard the bay leaf.

10. Preheat the Oven: Preheat your oven to 450°F (232°C).

11. Roll Out the Dough: Working with one portion of dough at a time (cover the remaining dough to prevent it from drying out), roll each portion into a 6-inch circle on a lightly floured surface. Place each circle on a baking sheet that has been coated with cooking spray.

12. Assemble the Pizzas: Top each crust with 1/4 cup of the tomato mixture, 1 1/4 ounces of the kasseri cheese, and 1/2 teaspoon of the oregano mixture.

13. Bake the Pizzas: Bake the pizzas at 450°F (232°C) for 12 minutes, or until the crusts are lightly browned and the cheese is melted and bubbly.

14. Garnish and Serve: Sprinkle the baked pizzas evenly with the minced fresh parsley. Serve immediately.

Expert Tips & Tricks

• Dough Consistency: The dough should be slightly tacky, but not overly sticky. If it’s too wet, gradually add more all-purpose flour, 1 tablespoon at a time, until it reaches the right consistency.
• Kasseri Cheese Alternative: If you can’t find kasseri cheese, smoked provolone is an excellent substitute. Manchego offers a nuttier flavor profile. Experiment with different cheeses to find your favorite!
• Make-Ahead Option: The tomato sauce can be made a day ahead and stored in the refrigerator. This saves time on the day you plan to bake the pizzas.
• Crispy Crust: For a crispier crust, place a baking stone or pizza stone in the oven while it preheats. The hot stone will help the crust cook evenly and become extra crispy.
• Spice Level: Adjust the amount of hot paprika to suit your spice preference. If you prefer a milder flavor, reduce the amount or omit it altogether.

Serving & Storage Suggestions

Serve the herbed cheese pizzas immediately while they are warm and the cheese is melted and gooey. They are delicious on their own or accompanied by a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until heated through. You can also reheat individual slices in a microwave, but the crust may become slightly softer.

Freezing is not recommended as it affects the quality of the crust and cheese.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	319.8 kcal	N/A
Calories from Fat	25 g	N/A
Total Fat	2.8 g	4%
Saturated Fat	0.4 g	2%
Cholesterol	0 mg	0%
Sodium	657.7 mg	27%
Total Carbohydrate	64.5 g	21%
Dietary Fiber	4.3 g	17%
Sugars	5.3 g	N/A
Protein	9.3 g	18%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use a gluten-free all-purpose flour blend to make the dough gluten-free. Be sure to check the package instructions for any necessary adjustments to the recipe.
• Vegan: Substitute the kasseri cheese with a vegan mozzarella or other plant-based cheese alternative.
• Herb Variations: Experiment with different herbs such as fresh rosemary, thyme, or basil in addition to or in place of the oregano and parsley.
• Vegetable Additions: Add thinly sliced bell peppers, mushrooms, or olives to the topping for added flavor and texture.
• Spicy Kick: Add a pinch of red pepper flakes to the tomato sauce for an extra spicy kick.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made pizza dough for this recipe?
A: Yes, you can substitute store-bought pizza dough to save time. Just be sure to divide the dough into 8 portions and roll them out as instructed in the recipe.

Q: What is kasseri cheese, and what makes it special?
A: Kasseri is a semi-hard, pale yellow cheese made from sheep’s milk. It has a slightly tangy and salty flavor that melts beautifully, making it perfect for pizza.

Q: Can I freeze the dough for later use?
A: Yes, you can freeze the dough after the first rise. Divide the dough into portions, wrap them individually in plastic wrap, and then place them in a freezer bag. Thaw overnight in the refrigerator before using.

Q: How can I prevent the bottom of the crust from becoming soggy?
A: Baking the pizzas on a preheated baking stone or pizza stone can help prevent the crust from becoming soggy. Also, make sure the baking sheet is well-coated with cooking spray.

Q: What is the best way to reheat leftover pizza to keep the crust crispy?
A: Reheating the pizza in a preheated oven at 350°F (175°C) for about 5-7 minutes is the best way to keep the crust crispy. You can also try reheating it in a skillet over medium heat.

Final Thoughts

This herbed cheese pizza, or lahmacun, is more than just a recipe; it’s an invitation to savor the simple pleasures of life. It’s about the joy of creating something delicious with your own hands and sharing it with the people you love. So, gather your ingredients, turn on some music, and let the aroma of baking herbs fill your kitchen. Whether you’re a seasoned cook or a beginner, this recipe is sure to bring a touch of Mediterranean sunshine to your table. Don’t be afraid to experiment with different variations and substitutions to make it your own. And most importantly, enjoy the process! I’d love to hear your thoughts on this recipe, so feel free to share your feedback. This pizza pairs wonderfully with a crisp, dry white wine.