1 tablespoon(s) extra-virgin
1/2 cup(s) chopped
8 ounce(s) ground
plum tomatoes, chopped
2 tablespoon(s) minced
1 tablespoon(s) pomegranate
molasses (see Tips & Techniques)
1 teaspoon(s) ground
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly
Yellow cornmeal, for dusting
1 pound(s) Easy
Whole-Wheat Pizza Dough, or other prepared dough
1/3 cup(s) crumbled
1 tablespoon(s) pine
Heat oil in a large nonstick skillet
over medium heat. Add shallots; cook, stirring often, until softened,
about 2 minutes. Add lamb and cook, stirring and breaking up with a wooden
spoon, until lightly browned, about 5 minutes. Transfer to a colander and
drain fat. Wipe out the pan; return the meat and shallots to the pan and
stir in tomatoes. Cook until the tomatoes begin to break down, about 3
minutes. Add parsley, pomegranate molasses, cinnamon, salt, and pepper and
stir to coat; remove from the heat.
Preheat grill to low. (For charcoal
grilling or an oven variation, see below.)
Sprinkle cornmeal onto a pizza peel or
large baking sheet. Roll out the dough (see Tips & Techniques) and
transfer it to the prepared peel or baking sheet, making sure the
underside of the dough is completely coated with cornmeal.
Slide the crust onto the grill rack;
close the lid. Cook until lightly browned, 3 to 4 minutes.
Using a large spatula, flip the crust.
Spread the lamb mixture on the crust, leaving a 1-inch border. Sprinkle
with feta and pine nuts.
Close the lid again and grill until the
toppings are hot and the bottom of the crust has browned, about 8 minutes.
Pizza on a charcoal grill: Light
6 quarts (about 1 large chimney starter full) of charcoal and burn until
the coals are mostly white, about 20 minutes. Spread the coals in an even
layer. Place a grate over the coals. Let the coals burn until they are
about medium-low. (Grill any toppings for the pizza while the coals are
burning down.) To test the heat, hold your palm about 5 inches above the
grill rack; if you can hold it there for about 8 seconds before you need
to move it away, the fire is medium-low. Transfer the crust to the grill
rack, cover the grill, and cook the crust, checking once or twice, until
lightly browned, 3 to 4 minutes. Flip the crust, quickly add the toppings,
cover the grill and cook until the toppings are hot and the bottom of the
crust has browned, 5 to 8 minutes. If your crust browns faster than your
toppings are cooking, slide a baking sheet under the pizza to keep the
crust from burning while the toppings finish.
Pizza in the oven: Place
a pizza stone on the lowest rack; preheat oven to 450°F for at least 20
minutes. Roll out the dough and place on a cornmeal-dusted pizza peel or
inverted baking sheet, using enough cornmeal so that the dough slides
easily. Slide the dough onto the preheated stone and cook until the bottom
begins to crisp, about 3 minutes. Remove the crust from the oven using a
large spatula and place it uncooked-side down on the peel or baking sheet,
making sure the underside of the crust is completely coated with cornmeal.
Quickly add the toppings and slide the pizza back onto the stone. Continue
baking until the toppings are hot and the bottom of the crust has browned,
12 to 15 minutes.
Pomegranate molasses has
a bright, tangy flavor. (Don't confuse it with sweet grenadine syrup,
which contains little or no pomegranate juice.) Find it in Middle Eastern
markets and some large supermarkets near the vinegar or molasses. To make
your own: Simmer 4 cups pomegranate juice, uncovered, in a medium
nonreactive saucepan over medium heat until thick enough to coat the back
of a spoon, 45 to 50 minutes. (Do not let the syrup reduce too much or it
will darken and become very sticky.) Makes about 1/2 cup (25 calories per
tablespoon). Refrigerate the molasses in an airtight container for up to 3
To roll out pizza dough: When
you're ready to get your pizzas on the grill, turn the dough out onto a
lightly floured surface. Dust the top with flour; dimple with your
fingertips to shape into a thick, flattened circle — don't worry if it's
not perfectly symmetrical. Then use a rolling pin to roll into a circle
about 14 inches in diameter.