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Middle Eastern-Inspired Pizza (a.k.a. "Za’atar & Lamb Flatbread Pizza") Ingredients: For the Dough (or use store-bought flatbread or naan): 2 cups all-purpose flour 1 tsp salt 1 tsp sugar 1 tbsp olive oil 1 tsp instant yeast ¾ cup warm water For the Toppings: 250g (about 1/2 lb) ground lamb or beef 2 garlic cloves, minced ½ onion, finely diced 1 tsp ground cumin 1 tsp ground coriander ½ tsp ground cinnamon Salt and pepper to taste 2 tbsp tomato paste 1 tbsp pomegranate molasses (optional but highly recommended) 1 tbsp olive oil To Finish: 2–3 tbsp za’atar spice blend 1 cup shredded mozzarella or feta cheese (or a mix) Sliced cherry tomatoes or roasted red peppers (optional) Fresh parsley or mint A dollop of labneh or Greek yogurt A drizzle of olive oil or more pomegranate molasses Instructions: Make the Dough (if not using store-bought): In a large bowl, mix flour, salt, sugar, and yeast. Add warm water and olive oil. Knead until smooth, cover, and let rise for 1 hour or until doubled in size. Roll out into thin rounds or rectangles. Prepare the Lamb Topping: Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft. Add ground lamb and cook until browned. Stir in tomato paste, spices, salt, pepper, and pomegranate molasses. Cook until thickened (5–7 min). Let cool slightly. Assemble the Pizza: Preheat oven to 475°F (245°C). Place rolled dough or flatbread on a baking sheet or pizza stone. Spread the lamb mixture evenly over the dough. Sprinkle cheese, sliced tomatoes, and za’atar over the top. Bake: Bake for 10–12 minutes, or until the edges are crispy and the cheese is melted and golden. Finish & Serve: Top with fresh herbs, a swirl of labneh or yogurt, and a drizzle of olive oil or pomegranate molasses. Slice and enjoy hot! Want a vegetarian version or to swap in something else like chicken or halloumi? Let me know and I’ll tweak it