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Pomegranate Spice Pizza

Serves 4
Many pizza parlors will sell you a ball of dough for just a couple of dollars. If fresh or frozen pizza dough is not available, you can use pita bread instead. Just split the pita rounds and top the
cut side with filling. Reduce the baking time to 6 minutes.

Prep time: 40 minutes
Cook Time: 10-12 minutes


Ingredients:

1 teaspoon olive oil 1 onion, finely chopped (1 1/2 cups)
1/4 cup tomato paste 1 teaspoon ground allspice
1/2 teaspoon ground cinnamon 1 teaspoon salt
1/4 teaspoon ground black pepper 1/3 cup water
3 tablespoons pomegrante molasses (see note) 1 pound ground beef, lean or 90% lean
1 pound pizza dough, defrosted according to manufacture's instructions or homemade 1/4 cup pine nuts

  1. Heat oven to 450°F.
  2. Heat olive oil in a large nonstick frying pan, add onion, and cook over medium-high heat for 3–5 minutes or until soft. Add tomato paste, allspice, cinnamon, salt, and pepper and cook 1–2 minutes longer. Add ground beef and cook, breaking up pieces with a wooden spoon until the meat is no longer pink, about 5 minutes.
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  3. Add pomegranate molasses and water and bring to a simmer until heated through. Remove from heat.
  4. Divide dough into 8 balls. Pinch and turn each ball until it forms a thin 5- to 6-inch round. Place rounds on a greased baking sheet, or two if necessary.
  5. Top each dough round with 1/8 of the beef mixture and sprinkle with pine nuts. Bake until golden and puffy, about 10–12 minutes.

Note: If pomegranate molasses is not available, use 1/2 cup pomegranate juice and omit the water from the recipe.


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