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1
Make the dough: Combine the yeast, sugar, olive oil and 2 cups warm water; let stand 5 minutes.
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2
Whisk both flours and the salt in a large bowl.
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3
Add the yeast mixture to the flour mixture and stir with a fork until the dough forms.
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4
Turn out onto a lightly floured surface; knead until smooth and elastic, about 6 minutes.
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5
Place in a bowl brushed with oil, cover and let stand until doubled in size, about 1 hour.
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6
Punch down the dough and divide into 12 pieces.
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7
Roll each piece into a ball, cover and let stand until doubled in size, about 45 minutes.
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8
Meanwhile, make the topping: Heat 2 tablespoons olive oil in a large skillet over medium heat.
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9
Add the pine nuts, onion and bell pepper; cook, stirring, until softened, about 6 minutes.
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10
Stir in the tomato paste and cook 1 minute.
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11
Add the remaining 1/4 cup olive oil, the lamb, cumin, cinnamon, red pepper flakes, allspice and 1/2 teaspoon salt.
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12
Cook, breaking up the meat, until browned, 5 minutes.
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13
Stir in the tomatoes and cook 1 minute.
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14
Remove from the heat and stir in the yogurt, lemon juice, cilantro and parsley; season with salt.
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15
Make the sauce: Stir the yogurt, mint, lemon juice and 1/4 cup water in a bowl.
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16
Season with salt and pepper.
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17
Refrigerate, covered, until ready to use.
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18
Preheat the grill to medium.
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19
Cut twelve 9-inch squares of parchment paper.
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20
Stretch each piece of dough into an 8-inch round, brush with olive oil on both sides and stack the rounds, separating each with parchment.
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21
Invert the dough onto the grill; remove the paper.
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22
Grill in batches until golden brown on the bottom, 1 to 2 minutes.
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23
Flip and spread each round with 1/4 cup lamb mixture, leaving a border.
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24
Continue grilling until the dough is charred in spots and cooked through, about 3 minutes.
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25
Transfer the pizzas to a platter.
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26
Drizzle with olive oil and serve with the sauce.
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27
Photograph by Con Poulos
