If you love bold Mediterranean flavors and easy weeknight wins, this Lebanese Chicken Pizza is about to earn a spot on your regular rotation. Inspired by Lahmacun (that legendary Turkish/Levantine flatbread you may have fallen in love with on vacation), it’s crispy, spicy, savory, and exactly what you want when takeout feels tired but you still want something fun.
We’re keeping things simple: spiced ground chicken blitzed with garlic, tomato paste, and warm Middle Eastern spices gets spread on pita (yes, pita!), then baked on a hot stone until the edges are golden and crisp. No dough to knead, no pizza peel needed.
Finish it with a handful of arugula, a dollop of creamy white sauce, and a drizzle of chili garlic oil and you've got a weeknight miracle that feels like street food minus the jet lag 🙂
If you love quick and delicious takes on pizza, check out this savory Mushroom & White Sauce Puff Pastry Pizza or this Crispy Pepperoni & Veggie Puff Pastry Pizza!
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💛 Why You’ll Love This Recipe
Lahmacun vibes, weeknight speed – All that cozy spice and savory goodness without making dough or firing up a wood oven.
Crispy-crunchy pita base – A hot pizza stone transforms plain pita into the ultimate golden, crackly crust.
One bowl, one pan, done – Blend, spread, bake. You’ll be eating in 20 minutes flat.
Fresh meets rich – Peppery arugula and a drizzle of white sauce cut through the bold, spiced chicken like a dream.
Lebanese Chicken Pizza Video
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Ingredient Notes
Ground Chicken: Mild and juicy, perfect for absorbing aromatics and spices.
Onion, Red Pepper & Garlic: Pulsed into the mixture to add moisture and flavor.
Tomato Paste: Adds richness and depth, helping create that signature savory topping.
Lahmacun-Style Spices: A fragrant blend of allspice, cinnamon, cumin, smoked paprika, Aleppo pepper, or a touch of cayenne recreates the warmth of authentic Middle Eastern flatbreads.
Pita: A shortcut “crust” that crisps up beautifully when baked on a hot stone.
Olive Oil: Helps the edges turn golden and crisp.
White Sauce + Arugula: Bright, cool, and peppery toppings that cut through the spiced chicken.
Instructions
Full recipe and instructions in the recipe card at the end of post.
Step 1: Place a pizza stone inside and heat to 450°F.
Step 2: Add onion, red pepper, garlic, tomato paste, and all spices to a food processor. Pulse until finely minced.
Step 3: Add ground chicken and pulse a few more times.
Step 4: Brush pita lightly with olive oil. Spread a thin, even layer of the chicken mixture on top.
Step 5: Transfer the topped pita to the hot pizza stone. Bake 10 minutes.
Step 6: Add fresh arugula, drizzle with white sauce and chili garlic oil.
Substitutions & Variations
Add a squeeze of fresh lemon juice on top — very traditional!
Use ground lamb or beef for a more traditional Lahmacun flavor.
Swap pita for naan or store-bought flatbread.
Add parsley, cilantro, or mint to the meat mixture.
For heat lovers: top with Aleppo pepper, harissa, or extra chili garlic oil.
FAQ
Yes! Store-bought pizza dough or homemade flatbread dough works beautifully. Roll it very thin (classic Lahmacun style) and bake for 8–10 minutes on a hot pizza stone.
Your pizza stone may not be hot enough. Preheat it for at least 15 minutes at 450°F. Also, make sure the chicken layer is thin — thick toppings can trap moisture
Yes. Preheat an upside-down baking sheet in the oven and bake the Lebanese pizza directly on it. This mimics the stone and helps the pita crisp.
⭐️ Recipe
Lebanese Chicken Pizza
Ingredients
- 1 lb ground chicken
- ½ onion
- ½ red pepper
- 2 garlic cloves
- 2 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- ½ teaspoon Aleppo-style pepper or cayenne
- ½ teaspoon ground cinnamon
- 2 large Lebanese pita breads
- ½ teaspoon salt or salt to taste
- White sauce to top optional
- Arugula to top
- Sliced tomatoes to top
Instructions
Preheat the Oven
- Place a pizza stone inside the oven and preheat to 450°F. Let it heat thoroughly so the base gets crispy.
Prepare the Chicken Mixture
- Add onion, red pepper, garlic, tomato paste, smoked paprika, allspice, cumin, Aleppo-style pepper, cinnamon, cayenne, salt, and black pepper to a food processor. Pulse until finely minced.½ onion, ½ red pepper, 2 garlic cloves, 2 tablespoon tomato paste, 1 teaspoon smoked paprika, 1 teaspoon ground allspice, 1 teaspoon ground cumin, ½ teaspoon Aleppo-style pepper or cayenne, ½ teaspoon ground cinnamon, ½ teaspoon salt or salt to taste
- Add the ground chicken and pulse again just until everything is combined. Do not over-process — the mixture should be spreadable but not paste-like.1 lb ground chicken
Assemble the Lebanese Pizza
- Brush the pita lightly with olive oil. Spread a thin, even layer of the chicken mixture across the entire surface of the pita, pressing it gently so it adheres.2 large Lebanese pita breads
Bake
- Transfer the topped pita directly onto the hot pizza stone. Bake until the chicken is fully cooked and the edges of the pita are crisp and golden. This usually takes about 8-10 minutes, but ovens vary.
Top & Serve
- Remove from the oven and let it rest briefly. Top with arugula, drizzle with white sauce, add chili garlic oil if desired, slice into wedges, and serve warm.White sauce to top optional, Arugula to top, Sliced tomatoes to top
Video
Notes
Additional Notes & Helpful Tips
- Spread the mixture thinly: Lahmacun toppings are traditionally thin — it cooks faster and crisps better.
- Pizza stone = game changer: Gives you the closest texture to authentic oven-baked flatbreads.
- Let it rest 2 minutes: Makes it easier to slice cleanly.
- Add lemon on top: A squeeze of lemon is traditional and balances the spices beautifully.
- Freezer-friendly: Freeze raw topped pitas for quick future meals. Bake straight from frozen.
- Vegetable variation: Add a handful of chopped parsley to the meat mixture for a classic Levantine touch.
Storage & Reheating
Store leftovers in an airtight container for up to 3 days.Reheat at 400°F on a pizza stone or sheet pan until crisp again.
Olga says
This is amazing!