Wood-Fired Malatya-Style Spiced Lamb Pizza

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A thin-crust pizza topped with spiced ground lamb, caramelized onions, and fresh herbs, inspired by Malatya's rich culinary traditions. This Mediterranean-inspired pizza recipe, ready in about 90 minutes, pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 250 g all-purpose flour
• 5 g active dry yeast
• 150 ml warm water
• 2 tbsp olive oil
• 1 tsp salt
• 200 g ground lamb
• 1 medium, thinly sliced yellow onion
• 1 tsp ground cumin
• 1 tsp ground paprika
• 2 tbsp chopped fresh parsley
• 150 g grated mozzarella cheese
• 3 tbsp tomato paste
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp black pepper

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, dissolve 5 g active dry yeast in 150 ml warm water and let it activate for 5 minutes until foamy. Add 250 g all-purpose flour, 1 tsp salt, and 2 tbsp olive oil, then knead until smooth and elastic, about 8 minutes. Cover and let rest for 1 hour until doubled in size.
2. Step 2: While dough rises, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 medium thinly sliced yellow onion and cook for 8 minutes until golden and caramelized. Add 200 g ground lamb, 1 tsp ground cumin, 1 tsp ground paprika, 1/4 tsp crushed red pepper flakes, and 1/2 tsp black pepper. Sauté for 6-7 minutes until lamb is browned and fragrant. Stir in 3 tbsp tomato paste and cook 2 more minutes. Remove from heat and mix in 2 tbsp chopped fresh parsley.
3. Step 3: Preheat oven to 475°F (245°C) and place a pizza stone or inverted baking sheet inside to heat.
4. Step 4: Roll out the dough on a floured surface into a 12-inch circle. Transfer to a pizza peel or parchment paper. Spread the lamb mixture evenly over the dough, then sprinkle 150 g grated mozzarella cheese on top.
5. Step 5: Slide the pizza onto the hot stone or baking sheet and bake for 12-15 minutes until cheese is melted, bubbly, and crust is crisp and golden. Remove from oven, let cool slightly, slice, and serve.