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1
Heat oil in a large nonstick skillet over medium heat.
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2
Add shallots; cook, stirring often, until softened, about 2 minutes.
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3
Add lamb and cook, stirring and breaking up with a wooden spoon, until lightly browned, about 5 minutes.
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4
Transfer to a colander and drain fat.
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5
Wipe out the pan; return the meat and shallots to the pan and stir in tomatoes.
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6
Cook until the tomatoes begin to break down, about 3 minutes.
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7
Add parsley, pomegranate molasses, cinnamon, salt and pepper and stir to coat; remove from the heat.
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8
Preheat grill to low.
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9
(For charcoal grilling or an oven variation, see below.
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10
).
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11
Sprinkle cornmeal onto a pizza peel or large baking sheet.
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12
Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
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13
Slide the crust onto the grill rack; close the lid.
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14
Cook until lightly browned, 3 to 4 minutes.
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15
Using a large spatula, flip the crust.
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16
Spread the lamb mixture on the crust, leaving a 1-inch border.
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17
Sprinkle with feta and pine nuts.
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18
Close the lid again and grill until the toppings are hot and the bottom of the crust has browned, about 8 minutes.
