Lahmajoun Armenian Pizza
|Lean ground meat||2 Pound (1 1/2 Pounds Beef And 1/2 Pound Lamb)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Onion||1 Large, finely chopped|
|Green pepper||1 , finely chopped|
|Parsley||1⁄2 Bunch (50 gm), finely chopped|
|Canned whole peeled tomatoes||14 1⁄2 Ounce, drained and chopped|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Tomato paste||6 Tablespoon|
|Diced pimientos||2 Ounce, diced (1 Jar)|
|Garlic||3 Clove (15 gm), minced|
|Ground red pepper||To Taste|
|Freshly ground pepper||To Taste|
|Frozen bread dough||3 Pound, thawed (3 Loaves, 1 Pound Each)|
|Flour||1 Cup (16 tbs)|
For filling: Combine ground meat and flour and mix well.
Add remaining ingredients and blend thoroughly.
Place 1 pound of dough on well-floured work surface.
Sprinkle rolling pin and dough with flour and roll dough into large circle about 1/8 inch thick, adding flour as needed to prevent sticking.
Cut circles 3 to 4 inches in diameter using jar lid or tuna can.
Place 1 tablespoon meat mixture on each circle, spreading to edges with fork to prevent burning.
(Filling will shrink a bit during cooking but, if too much is added, excess juices will cause crust to become soggy.) Preheat oven to 400°F.
Arrange pizzas on ungreased baking sheets and bake for 15 to 20 minutes.
Serve warm or at room temperature.
Pizzas can be frozen.
To reheat, arrange without thawing on baking sheet, tent with foil and heat through, about 10 to 15 minutes in 375°F oven.
Pizzas can be made larger and served as a luncheon or light dinner entree with a green salad dressed with oil and vinegar.