Lahmahjoon Pizza

• 1 tablespoon extra virgin olive oil
• 12 cup chopped shallot
• 8 ounces ground lamb
• 4 medium plum tomatoes, chopped
• 2 tablespoons minced fresh parsley
• 1 tablespoon pomegranate molasses
• 1 teaspoon ground cinnamon
• 12 teaspoon salt
• 12 teaspoon fresh ground pepper
• yellow cornmeal, for dusting
• 1 lb pizza dough
• 13 cup crumbled feta
• 1 tablespoon pine nuts

1. Heat oil in a large nonstick skillet over medium heat.
2. Add shallots; cook, stirring often, until softened, about 2 minutes.
3. Add lamb and cook, stirring and breaking up with a wooden spoon, until lightly browned, about 5 minutes.
4. Transfer to a colander and drain fat.
5. Wipe out the pan; return the meat and shallots to the pan and stir in tomatoes.
6. Cook until the tomatoes begin to break down, about 3 minutes.
7. Add parsley, pomegranate molasses, cinnamon, salt and pepper and stir to coat; remove from the heat.
8. Preheat grill to low.
9. (For charcoal grilling or an oven variation, see below.
10. ).
11. Sprinkle cornmeal onto a pizza peel or large baking sheet.
12. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
13. Slide the crust onto the grill rack; close the lid.
14. Cook until lightly browned, 3 to 4 minutes.
15. Using a large spatula, flip the crust.
16. Spread the lamb mixture on the crust, leaving a 1-inch border.
17. Sprinkle with feta and pine nuts.
18. Close the lid again and grill until the toppings are hot and the bottom of the crust has browned, about 8 minutes.

extra virgin olive oil, shallot, ground lamb, tomatoes, parsley, pomegranate molasses, ground cinnamon, salt, ground pepper, yellow cornmeal, dough, feta, nuts

Taken from www.food.com/recipe/lahmahjoon-pizza-374762 (may not work)