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.
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Servings: 6
Calories: 175kcal
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
Nutrition facts are only estimates.
Reheat at 400°F on a pizza stone or sheet pan until crisp again.
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
Calories: 175kcal | Carbohydrates: 14g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 190mg | Potassium: 526mg | Fiber: 1g | Sugar: 2g | Vitamin A: 562IU | Vitamin C: 15mg | Calcium: 33mg | Iron: 1mg
Tried this recipe?Mention @lolajay_yum