Lebanese Chicken Pizza

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.

5 from 1 vote

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Course: Main Course

Cuisine: Mediterranean, Middle Eastern

Keyword: chicken pizza, lebanese pizza

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 175kcal

Author: Lola Jay

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

US Customary - Metric

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

Nutrition facts are only estimates.

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.

Nutrition