Middle Eastern Pizzas: A Taste of Tradition

The scent of warm spices always takes me back to my grandmother’s kitchen. She wasn’t Middle Eastern, but she had a knack for incorporating flavors from around the world into her cooking. One day, she surprised us all with something she called “spiced meat pies,” little boats of crispy dough overflowing with a savory, fragrant mixture that I later realized were a take on Middle Eastern pizzas. The combination of the spiced meat and the cool, tangy yogurt was unlike anything I’d ever tasted, and it sparked a lifelong love for Middle Eastern cuisine. These pizzas bring back those warm memories, and I’m excited to share my version with you.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: 4 pizzas
• Dietary Type: Varies (can be adapted to be dairy-free)

Ingredients

For the Pastry:

• 1 ½ cups self-raising flour
• 1 egg
• 2 tablespoons olive oil
• ½ cup milk

For the Filling:

• 2 teaspoons olive oil
• 1 cup onion, chopped
• 4 garlic cloves, minced
• 300 g ground beef (or ground chicken or ground lamb)
• 50 g pine nuts, toasted
• 140 g tomato paste (see Notes)
• 1 teaspoon cumin
• ½ teaspoon sumaq
• ¼ teaspoon cinnamon
• 250 g baby spinach leaves

For Finishing:

• 1 egg, beaten for brushing
• Tzatziki, to serve

Equipment Needed

• Large bowl
• Medium-sized non-stick pan
• Chopping board
• Knife
• Rolling pin
• Baking tray
• Pastry brush

Instructions

1. First, prepare the dough. Sift the self-raising flour into a large bowl. In a separate bowl, beat together the egg, olive oil, and milk.
2. Pour the wet ingredients into the dry ingredients and stir until a soft dough forms.
3. Turn the dough out onto a lightly floured surface and knead lightly, shaping it into a ball. Wrap the dough in plastic wrap and refrigerate for 10 minutes. This allows the gluten to relax, resulting in a more tender crust.
4. While the dough is resting, prepare the filling. Heat the olive oil in a medium-sized non-stick pan over medium heat.
5. Add the chopped onion and minced garlic to the pan and sauté until softened, about 3-5 minutes.
6. Add the ground beef (or ground chicken or lamb) to the pan and cook, breaking it up with a spoon, until lightly browned, about 3-4 minutes.
7. Stir in the toasted pine nuts, tomato paste, cumin, sumaq, and cinnamon.
8. Add the baby spinach leaves to the pan and cook gently for another minute or two, or until the spinach has just wilted. Set aside to cool slightly.
9. Preheat your oven to 200°C/400°F (190°C/375°F fan). Lightly grease a baking tray.
10. Divide the pastry dough into 4 equal portions.
11. On a lightly floured surface, roll out each portion into a roughly 30cm x 17cm oval.
12. Spoon the filling evenly over the pastry ovals, leaving a 2.5cm (1 inch) edge around the perimeter.
13. Fold the pastry edges over the edges of the filling, leaving most of the filling exposed in the center.
14. Seal the edges by twisting the pastry ends slightly. This helps to keep the filling contained and creates a visually appealing crust.
15. Brush the pastry with the beaten egg. This will give the crust a beautiful golden-brown color and a slightly shiny finish.
16. Carefully place the pizzas onto the prepared baking tray.
17. Bake the pizzas in the preheated oven for 12-15 minutes, or until they are golden brown and the filling is heated through.
18. Serve the pizzas warm with a dollop of tzatziki.

Notes: If you are sensitive to tomato paste like I am, you can substitute it with a well-drained can of crushed tomatoes and add a pinch of a good quality tomato powder or even a teaspoon of lemon juice for that extra tang.

Expert Tips & Tricks

• Toast the pine nuts: Toasting the pine nuts enhances their nutty flavor. You can toast them in a dry pan over medium heat for a few minutes, or in the oven at 180°C/350°F for 5-7 minutes. Watch them carefully, as they burn easily.
• Don’t overfill the pizzas: Overfilling the pizzas can cause the filling to spill out during baking. Be sure to leave a generous edge around the filling.
• Adjust the spices to your taste: The amount of cumin, sumac, and cinnamon can be adjusted to your liking. If you prefer a spicier pizza, add a pinch of chili flakes to the filling.
• Make ahead: The filling can be made ahead of time and stored in the refrigerator for up to 2 days. This is a great way to save time on a busy weeknight. The unbaked pizzas can also be assembled ahead of time and stored in the refrigerator for up to 2 hours. Add a few minutes to the cooking time if baking from cold.

Serving & Storage Suggestions

These Middle Eastern pizzas are best served warm, straight from the oven, with a generous dollop of cool tzatziki. The contrast between the warm, savory pizza and the cool, tangy yogurt is a delicious combination. You can also serve them with a side salad for a light and refreshing meal.

Leftover pizzas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake them in a preheated oven at 180°C/350°F for 5-7 minutes, or until heated through. You can also reheat them in the microwave, but the crust will not be as crispy. I don’t recommend freezing these pizzas, as the texture of the crust can change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	664 kcal	N/A
Fat	40g	61%
Saturated Fat	11g	55%
Cholesterol	165mg	54%
Sodium	1018mg	42%
Carbohydrates	52g	17%
Fiber	5g	21%
Sugar	7g	N/A
Protein	27g	53%

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

Variations & Substitutions

• Gluten-free: Use a gluten-free self-raising flour blend for the pastry.
• Vegetarian: Substitute the ground meat with cooked lentils or crumbled vegetarian ground.
• Spicier: Add a pinch of chili flakes or a dash of hot sauce to the filling.
• Different toppings: Experiment with different toppings, such as feta cheese, olives, or roasted vegetables.
• Herbs: Add fresh herbs, such as parsley or mint, to the filling for a brighter flavor.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought pizza dough?

A: Yes, you can use store-bought pizza dough to save time. Simply roll it out and follow the remaining instructions.

Q: Can I make these ahead of time?

A: Yes, you can make the filling ahead of time and store it in the refrigerator for up to 2 days. You can also assemble the pizzas ahead of time and store them in the refrigerator for up to 2 hours before baking.

Q: What is sumac?

A: Sumac is a Middle Eastern spice made from the dried and ground berries of the sumac plant. It has a tangy, lemony flavor.

Q: Can I freeze these pizzas?

A: Freezing is not recommended as it can affect the pastry’s texture. It’s best to make these fresh.

Q: What can I serve with these pizzas?

A: These pizzas are delicious served with a dollop of tzatziki, a side salad, or a bowl of hummus.

Final Thoughts

These Middle Eastern pizzas are a flavorful and satisfying dish that is perfect for a weeknight meal or a casual gathering. The combination of the spiced meat filling and the crispy pastry crust is simply irresistible. Don’t be afraid to experiment with different toppings and spices to create your own unique version. I encourage you to try this recipe and share your feedback. Enjoy!