Everyone loves pizza and they are starting to try new varieties. This Armenian Pizza, called "lahmajoon" may sound like a new pizza to you but we took this pizza recipe in 1966.
LAHMAJOON (Armenian Pizza)
LAHMAJOON PIZZA DOUGH:
1 cake yeast
1/2 c. lukewarm water
2 c. sifted flour
1/2 t. salt
1/2 t. sugar
1/4 c. melted Crisco
Dissolve yeast in lukewarm water. Combine flour, salt, sugar and Crisco and add dissolved yeast (dough will be softer than pie dough). Knead 12 -15 minutes. Cover and let rise 2-3 hours. Place on a cloth and let rise 10 minutes. Pull or roll dough to 6-8 inches in diameter, like a pancake. Spread with thin layer of meat filling. Place on greased cookie sheet. Bake 450° for 15 minutes and serve hot.
Note: pizza dough may be cooled and stored in tin containers at room temperature or put in plastic bag and frozen; reheat 5 minutes.
ARMENIAN PIZZA FILLING:
1 lb. lamb shoulder, ground very fine
1/4 c. chopped parsley
1/2 small green pepper, chopped
1 t. fresh mint leaves, chopped or 1/2 t. dry mint leaves
1/2 clove garlic, pressed
1/2 small can tomatoes, drained and cut up
1/2 small can tomato paste
1/2 t. salt
1/4 t. pepper
Combine meat, parsley, green pepper, mint leaves and garlic and mix well. Add remaining ingredients. Spread on dough as directed above.
Armenian pizza recipe and pizza dough from our Cookbook Section #8.
Pizza recipe was taken on 11/28/1966