Mini Saudi Pizzas- ‘Aysh Abu Laham

SERVES: 6

PREP TIME: 1 hour and 15 minutes

STANDING TIME: 2 hours

COOKING TIME: 45 minutes

INGREDIENTS:

DOUGH

• 3 cups (360 g) all-purpose flour, plus more if needed
• 1/4 oz/7 g (1 envelope) active dry yeast mixed with 1/2 cup (125 ml) warm water and 1 teaspoon sugar and allowed to stand for 10 minutes
• 2 large eggs, beaten
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground caraway
• 1/2 teaspoon salt
• 1/4 cup (65 ml) extra-virgin olive oil, plus extra for brushing crust
• 1/2 cup (125 ml) water, plus more if needed

TOPPING

• 1/4 cup (65 ml) extra-virgin olive oil
• 1 lb (500 g) ground beef or lamb
• 2 onions, minced
• 2 cloves garlic, crushed to a paste
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 bunch green onions (scallions) (about 1/4 lb/125 g), trimmed and cut into short lengths
• 2 tomatoes, finely chopped
• 4 tablespoons tahini (sesame paste)
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup (65 ml) water
• 1 tablespoon poppy seeds, for garnish

INSTRUCTIONS:

1. To make the Dough:
   • Place the flour in a mixing bowl and make a well in the center.
   • Place the rest of the ingredients in the well.
   • Knead well, adding a little water or flour if necessary to make a smooth but firm dough.
   • Cover with a tea towel and let it stand in a warm place for 2 hours, until it doubles in size.
2. Preheat the oven to 350°F (175°C).
3. To make the Topping:
   • Heat the oil in a medium skillet over medium heat.
   • Add the ground meat and fry for 5 minutes, stirring occasionally to break up any lumps.
   • Stir in the onion, garlic, pepper, and salt. Fry for another 8 minutes, stirring occasionally.
   • Stir in the green onion and tomato. Remove from the heat and set aside.
   • Mix the tahini, lemon juice, and water in a small bowl. Pour the tahini mixture over the meat and onion mixture. Stir to combine.
   • Separate the Topping into 6 equal amounts.
4. Separate the Dough into 6 equal-sized balls.
   • Working on a very lightly floured surface, roll each ball out into a circle about 1/8 inch (3 mm) thick.
   • Place the circles on a greased baking tray.
   • Pinch the edges of each circle to form a slightly raised edge.
   • Spread the 6 Topping amounts on the 6 Dough circles, covering all of the Dough inside the fluted edges.
   • Sprinkle with the poppy seeds.
5. Bake for 30 minutes.
6. Brush the edges with a little extra olive oil.
7. For maximum enjoyment, serve immediately.