Dive into the vibrant flavours of the Middle East with our Armenian pizza on naan bread: a crispy base topped with a savoury blend of beef (or lamb), seasoned with za’atar, smoked paprika, and cumin, all balanced by a hint of pomegranate molasses. Discover it with our fresh mama tomatoes and enjoy it flat… or rolled up like a wrap!
Ingredients
4 naan breads (about 7 inches in diameter)
1 medium mama tomato, sliced
1 small onion, finely sliced
½ cup crumbled feta cheese
½ cup coarsely chopped fresh mint
¼ cup coarsely chopped pine nuts
4 lemon wedges, for serving
For the meat
1 tablespoon of vegetable oil
1 lb ground meat (beef or lamb)
1 small onion, coarsely chopped
2 cloves garlic, chopped
1 tablespoon za’atar
2 teaspoons smoked paprika
1 teaspoon ground cumin
Salt and pepper, to taste
1 medium tomato of your choice, diced
1 tablespoon of honey, balsamic cream, or pomegranate molasses
Steps
Preheat the oven to 425 °F and place the rack in the centre. Line a baking sheet with parchment paper and set aside.
In a skillet over medium-high heat, heat the oil and sauté the meat, breaking it up with a wooden spoon. Add the onion, garlic, and spices, and continue cooking for 4 to 5 minutes. Season with salt and pepper, then set aside.
In a food processor, combine the meat mixture. Add the diced tomato and pomegranate molasses. Pulse a few times until you get a spreadable texture.
Place the naan breads on the prepared baking sheet and spread the meat mixture evenly over each, pressing lightly.
Bake for 12 to 15 minutes or until the breads are golden.
Top the pizzas with tomato slices, onions, feta, mint, and pine nuts. Drizzle with lemon juice and serve either flat or rolled up as a wrap.
Preservation
Keeps for 2 to 3 days in the refrigerator. Not suitable for freezing.
