Lahem B'Ageen (Middle Eastern-Style Pizza)

• 6 ounces lean ground lamb
• 6 ounces onions, finely chopped
• 1/4 teaspoon chili, finely chopped (optional)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon ground fenugreek
• 1/4 teaspoon ground allspice
• 3 tomatoes, peeled, deseeded and finely chopped
• 1/2 red bell pepper, deseeded and finely chopped
• 1/2 green bell pepper, deseeded and finely chopped
• 2 ounces pine nuts
• salt & freshly ground black pepper
• arugula, to serve
• For the pizza bases
• 1/2 tablespoon fast-rising active dry yeast
• 1/2 teaspoon sugar
• 2/3 cup lukewarm water
• 1 lb strong whole meal flour
• 1/2 teaspoon salt
• 2 tablespoons oil
• 2 tablespoons chopped cilantro

1. First make the pizza bases. Put the yeast and sugar in a small bowl with the warm water.
2. Sift the flour and salt into a mixing bowl. Make a well in the centre, add the oil and pour the yeast mixture into the well.
3. Mix to a dough, then knead for about 10 minutes until the dough is smooth and elastic. Cover and leave to rest in a warm place for 30 minutes, or until doubled in bulk.
4. Put the lamb, onion and spices in a large bowl. Add the tomatoes, peppers and pine nuts. Stir with a fork until evenly mixed.
5. Preheat the oven to 400u0b0F
6. Mix the cilantro into the risen dough. Divide into small balls.
7. Roll out each ball into a circle. Spread some of the lamb mixture on each pizza base.
8. Arrange on an oiled baking tray, and bake for 15-20 minutes or until the meat is cooked through.
9. Serve warm with arugula salad.

lean ground lamb, onions, chili, ground cinnamon, ginger, ground fenugreek, ground allspice, tomatoes, red bell pepper, green bell pepper, nuts, salt, arugula, bases, fastrising, sugar, water, meal flour, salt, oil, cilantro

Taken from www.food.com/recipe/lahem-bageen-middle-eastern-style-pizza-233647 (may not work)