🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 11 (from laksa001)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa011.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/","crawl_time":1775829314,"first_indexed_time":1737524340,"http_code":200,"src_unparsed":"com,recipetineats!www,\/8-minute-lebanese-pizza-chicken-mince-recipe\/ s443","src_root_hash":"12701549400634406811","history_drop_reason":null,"meta_title":"8 minute Lebanese Pizza - chicken mince recipe! - RecipeTin Eats","meta_descriptions":[],"attrs_boilerpipe_text":"Invented in pursuit of more interesting ways to use chicken mince, today’s recipe is a SOS take on\nlahmacun\n, Lebanese pizzas made with flatbreads topped with a thin layer of meat. Astoundingly fast to make, and extremely versatile – use any ground meat, add vegetables, and endless topping options!\nDear Lebanese nationals\nDear Lebanese nationals,\nPlease don’t be offended by this recipe I’ve called a “Lebanese pizza.” I know they’re actually called manakish (among other names), made with homemade dough and comes with various toppings.\nI adore them all – I’d have the za’atar ones with every meal, the cheese ones stole my heart, and the meat ones (called lahmacun in Turkish) – wow. Just wow!\nSo I don’t present today’s recipe as the real deal, but wanted to give a nod to the inspiration behind it, hence the name. Think of it as a SOS version of lahmacun for all those nights you’ve got no time to cook.\nAnd an interesting way to use chicken mince, which can be so dull and bland!\nIngredients for 8 minute Lebanese pizza\nThe speed of the recipe relies on a no-chop mince meat topping, store bought Lebanese bread for the base, and toppings that call for nothing more than opening a jar.\nBut the main point I want to make here is\nversatility\n. There are loads of substitution options, and it’s hard to go wrong!\n1. Spiced meat topping\nHere’s what you need for the meat topping. The recipe was born on a day I was trying to think of interesting ways to use chicken mince, so that’s what I’ve used. It’s delicious as is, and I’m glad to have another great chicken mince recipe in my arsenal, but frankly, even better with fattier meats – lamb or beef.\nChicken mince\n(ground chicken) – I’ve used chicken here but you can use anything you want – lamb (Lebanese favourite!), beef, turkey, even pork. The spicing for the topping works with everything, and the cook time remains the same.\nBaharat\n(aka Lebanese 7 Spice) is the shortcut spice here. It’s a spice mix used in Middle Eastern cooking that is made with – yup, you guessed it – 7 spices! Cinnamon forward (very Middle Eastern), usually with cumin, coriander, all spice and pepper, then the other spices vary between paprika, cloves, nutmeg, and cardamom.\nI’ve popped a homemade version in the recipe notes.\nFind it\nat some large grocery stores (I get mine from Harris Farms, same price as dried herbs), fresh produce stores, Middle Eastern stores.\nDon’t fret if you can’t find it\n, substitute with any Middle Eastern or Moroccan spice mix (sold at all grocery stores), something more exotic like an Egyptian or African spice mix, Harissa paste, or even a Shawarma spice mix (from\nthis recipe)\n.\nTomato paste –\nUsed in the meat mix for traditional Lebanese pizza. Adds a touch of colour and flavour. I substituted ketchup in an emergency. It wasn’t exactly the same, but it worked!\nGarlic\n– Because we love how much the Lebanese love garlic.\nParsley or coriander\/cilantro (OPTIONAL) –\nI added it because I had it, for a touch of colour and flavour. But it is by no means essential.\nTip: try adding shredded zucchini and carrot into the mixture, to sneak some vegetables in and make the meat go further!\n2. lebanese bread for the base\nAre you familiar with this large pita bread? It’s a staple at every grocery store here in Australia! Don’t worry if you can’t get it. This recipe will work with any flatbread. Or even tortillas!\nLebanese bread\n– this is a type of flatbread that is sold in every grocery store here in Australia. It’s like a large pita bread – about 30cm \/ 12″ in diameter, a thin double layer of bread that can be separated. It’s not bready,\nlike this\ntype of pita pocket, which is why it cooks up crispy quite quickly.\nOther suitable flatbreads –\nAnything fairy thin but not paper thin (won’t be sturdy enough) that will go crispy when pan fried.\nTortillas\nwill work, though they won’t be quite as crispy. I’d make then\nquesadilla\nstyle (spread with meat, toppings, fold then fry).\nGreek pita bread\n, the thin kind not bready kind (like\nGolden Top brand\n, pictured in\nLamb Souvlaki\n) is ideal.\n3. TOPPING OPTIONS\nI can’t stress enough though – toppings are essential, else it’s a little boring. I really recommend at least feta and olive oil, or anything that serves a similar purpose – goats cheese, labne, drizzle of yogurt mix with lemon, or even sour cream.\nFeta –\nI like to use Danish feta because it gets a bit smeary, though the more crumbly Greek feta is just as good. Goats cheese is extra excellent! Got leftovers from last weeks’\nGoat Cheese Risoni\n?\nOther ideas\n– Labne, yogurt, sour cream,\navocado sauce\n(yes!),\ntahini sauce\nor\nwhipped tahini yogurt sauce\nwould also be fabulous. Essentially, a crumble or drizzle of something a little creamy goes a long way here.\nExtra virgin olive oil –\nChicken mince is so lean, so this too is highly recommended. Though, if you use a creamy drizzle sauce in place of feta, you mightn’t need it.\nEverything else\npictured is recommended but not essential! Here’s some notes on each:\nToasty pine nuts\n– or sesame seeds (za’atar vibes), or almonds (chopped, flakes, slivers), walnuts or pistachios (pretty!)\nRed pepper flakes\n– Because a little fiery heat makes everything more interesting!\nParsley or coriander\/cilantro\n– For some fresh green and herby touch. Substitute with dried oregano (sprinkle it on top, like we do\nGreek Salad\n).\nLemon\n– Nice fresh finish, channeling the tangy touch you get from sumac in real Lebanese Pizza.\nMore ideas!\nSprinkles –\nZa’atar, dukkah, sumac or other spice mixes\nChilli crisp\nor other chilli sauce – a swish of sriracha would totally work!\nSalsa\nlike\npico de gallo\nor even a bit of finely chopped tomato\nOlives\nor other pickled veg, chopped \/ finely sliced\nRocket \/ arugula\n– Just a small handful (think –\nRocket Prosciutto Pizza\n)\nI have to stop here, else this post will be lengthy!! But you get the idea. 🙂\nHow to make this 8 minute Lebanese Pizza\n4 minute prep, 3 minute cook, 1 minute toppings. YOU GOT THIS!\nMix\nthe spiced meat topping ingredients in a bowl.\nTrim\nthe Lebanese bread so it fits in your pan. Only trim along one side so the bread stays together.\nPan size –\nI use my large non-stick pan which is 30cm\/12″ wide (\nthis one\n).\nSpread\nthe meat all over the bread, like you would peanut butter on toast! It will be and should be fairly thin.\nPan fry\nthe meat side down for 1 1\/2 minutes on high heat until there are some golden patches. No longer – chicken mince dries out in a flash!\n(PS Don’t skimp on oil when pan frying, else the bread will just burn rather than go golden and crispy).\nCrisp base –\nTurn with tongs (the meat sticks!) then pan fry the bread side for 1 1\/2 minutes until crispy, lowering the heat slightly if needed so the bread doesn’t burn.\nSprinkle\nwith toppings. Baseline is feta or goats cheese + olive oil, everything else just makes it even better.\nCut like pizza then devour!\nAlso – proof it’s crispy enough to pick up:\nFinal words\nCooked Lebanese pizzas will keep for a few days, but I recommend reheating by pan frying to re-crisp the base and a fresh drizzle of olive oil to rejuvenate the chicken.\nAnd final words of advice – don’t get hung up on having the exact ingredients listed. This recipe is more of a blueprint for you to use and make your own with what you’ve got!\nHope you can find 8 minutes in your day to give this a go. 😉 I promise you won’t regret it.\n– Nagi x\nPS Some of you may have picked up that this recipe is like an open-faced\nArayes\n, Lebanese meat stuffed pita breads, pan fried until crispy. Funnily enough, that’s where this recipe started! See Development Woe tales in the FAQ section below. 🙂\nWatch how to make it\nSubscribe to my\nnewsletter\nand follow along on\nFacebook\n,\nPinterest\nand\nInstagram\nfor all of the latest updates.\nServings\n1\nx 30cm\/12″ pizza\nTap or hover to scale\nRecipe video above.\nInvented in pursuit of more interesting ways to use chicken mince, this is a SOS take on traditional\nmanakish\nLebanese pizzas made with flatbreads topped with a thin layer of meat, commonly known by the Turkish name\nlahmacun\n. Astoundingly fast to make, and extremely versatile, think of this recipe as a blueprint rather than a rule book. Use any ground meat, add shredded vegetables – and topping options are endless!\nDon't skip the feta and olive oil for toppings. It really makes it. 🙂\n▢\n1\nx ~30cm\/12\"\nLebanese bread\n, (sub other thin flatbreads, Note 1)\nSpiced Chicken Mince spread:\n▢\n125g \/ 4 oz\nchicken mince\n(ground chicken) (Note 2)\n▢\n2\ntsp\ntomato paste\n▢\n1\ntsp\nBaharat spice mix (aka Lebanese 7 spice)\n(Note 3 subs)\n▢\n1\/2\ntsp\npaprika\n, sweet (or smoked)\n▢\n1\ngarlic clove\n, crushed using garlic press\n▢\n1\/4\ntsp\ncooking salt \/ kosher salt\n(halve for table salt)\n▢\n1\ntbsp\nfinely chopped parsley\nor coriander\/cilantro, totally optional (sub 1 tsp dried oregano)\n▢\n1 1\/2\ntbsp\nextra virgin olive oil\n, for cooking (or regular olive oil)\nToppings – essential! (Note 4)\n▢\nExtra virgin olive oil\n▢\n2\ntbsp\nDanish feta or goats cheese\n, crumbled (or regular feta)\nToppings – optional (makes it even better!)\n▢\nLemon juice\n, just a light drizzle\n▢\nDried chilli flakes \/ red pepper flakes\n▢\n~1\ntbsp\ntoasted pine nuts\n, roughly chopped (sub pistachios, almonds, sesame seeds)\n▢\n1\ntsp\nfinely chopped parsley\nor coriander\/cilantro\nCook Mode\nPrevent screen from sleeping\nABBREVIATED RECIPE:\nTrim bread to fit pan, mix filling, smear on bread. Heat oil on high, pan fry 90 seconds meat side down, then bread side 90 seconds until crispy. Top, cut, eat!\nFULL RECIPE:\nUse\na large 30cm\/12\"\nnon-stick\npan. If needed, use scissors to cut one side of the Lebanese bread so it fits in your pan (Note 1 & 5)\nMix\nthe Chicken Spread ingredients in a bowl. Spread all across the surface of one side of the bread like peanut butter, smearing and pressing it onto the bread well so it sticks. Use it all! (It will be a fairly thin layer.)\nCook meat side –\nHeat 1 tablespoon of oil in the pan over high heat. Place the bread in meat side down and cook for 90 seconds, pressing down lightly to encourage colour. The meat will stick to the bread!\nCrisp bread –\nTurn with tongs (there should be some golden patches) and cook the bread side for 90 seconds until golden and crispy (lower heat if browning too quickly).\nToppings –\nSlide onto cutting board, sprinkle with feta, drizzle with extra virgin olive oil. Sprinkle with other toppings you choose. Cut into 8 like pizza, enjoy!\n1. Lebanese bread\n– Large 30cm\/12″ version of pita bread, thin and double layered (ie they can be stuffed, but because they are so large it’s hard to split without tearing thin bread). Sold at any grocery store here in Australia, substitute with any thin pan-fry-able flatbreads, even tortillas. Adjust amount of topping you spread on it if using smaller bread.\nWhen trimming to fit in the pan, only cut one side else the bread may separate when cooking.\n2. Meat\n– I use chicken mince because this recipe came into existence when I wanted to do something interesting (but quick!) with chicken mince. Lamb is more traditional for Lebanese pizza (and delicious here!), though any mince\/ground meat can be used.\n3. Baharat\n– Lebanese \/ Middle Eastern spice blend, also called “Lebanese 7 Spice”, a blend that is uniquely heavy on all-spice and cinnamon. Find it at larger grocery stores (costs the same as regular spice mixes like Italian herbs), or make your own (below). Substitute with any Middle Eastern\/Moroccan spice blend or 2 teaspoons of Harissa paste.\nHomemade baharat \/ Lebanese 7 Spice:\n1 tsp EACH ground all spice, cinnamon\n3\/4 tsp ground coriander\n1\/2 tsp black pepper\n1\/4 tsp cumin powder\n1\/8 tsp each ground cloves, nutmeg powder\nBased on this recipe from\nSilk Road recipes\n, tweaked to align with store bought I use.\n4. Toppings – \nSo many options! Read in post for suggestions. \n5. Non-stick pan essential\nto ensure the meat doesn’t stick to the pan when you flip it. If you don’t have one, ensure the meat is not stuck to the pan before flipping.\nNutrition\nper pizza assuming only the feta and 1 teaspoon olive oil is used for drizzling (that’s all you need). It also assumes 1 tablespoon of the 1 1\/2 tbsp of oil used for cooking ends up being consumed. You can reduce the cooking oil to 1 tablespoon but the bread won’t crisp quite as well and may burn a bit instead of going golden.\nCalories:\n566\ncal\n(28%)\nCarbohydrates:\n36\ng\n(12%)\nProtein:\n37\ng\n(74%)\nFat:\n30\ng\n(46%)\nSaturated Fat:\n8\ng\n(50%)\nPolyunsaturated Fat:\n3\ng\nMonounsaturated Fat:\n16\ng\nTrans Fat:\n0.01\ng\nCholesterol:\n110\nmg\n(37%)\nSodium:\n1507\nmg\n(66%)\nPotassium:\n729\nmg\n(21%)\nFiber:\n2\ng\n(8%)\nSugar:\n2\ng\n(2%)\nVitamin A:\n1202\nIU\n(24%)\nVitamin C:\n11\nmg\n(13%)\nCalcium:\n239\nmg\n(24%)\nIron:\n2\nmg\n(11%)\nKeywords:\nlebanese pizza, manakish\nSimilar stuffed crispy bread-type-things\nClumsy heading. But you know what I mean!\nLife of Dozer\nNo dogs allowed on the couch.\nNo dogs allowed on the couch!","attrs_markdown":"- [Skip to primary navigation](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#genesis-nav-primary)\n- [Skip to header navigation](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#genesis-nav-header)\n- [Skip to main content](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#genesis-sidebar-primary)\n\n[RecipeTin Eats](https:\/\/www.recipetineats.com\/)\n\nFast Prep, Big Flavours\n\nMain Menu\n\n[Display Search Bar]()\n\nMy RecipeTin\n\n×\n\n- Top\n- About\n- Ingredients\n- How to make it\n- Video\n- Recipe\n- Life of Dozer\n- Comments\n\n- [My RecipeTin](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#slick-favorites)\n- [My cookbooks\\!](https:\/\/www.recipetineats.com\/cookbooks\/)\n- [Recipes](https:\/\/www.recipetineats.com\/recipes\/)\n- [Recipes By Category](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/)\n  Submenu\n  - 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[Policy: Use of Recipes & Images](https:\/\/www.recipetineats.com\/policy-use-of-recipes-images\/)\n    - [Privacy & Disclosure](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/privacy-disclosure\/)\n\n[Home](https:\/\/www.recipetineats.com\/)\n\n[Quick and Easy](https:\/\/www.recipetineats.com\/category\/quick-and-easy\/)\n\n# 8 minute Lebanese Pizza – chicken mince recipe\\!\n[![](https:\/\/secure.gravatar.com\/avatar\/75eae612677fdf550ba9a478ea595902153a0a06b8b27aaf6bc3eddcf6367244?s=96&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)](http:\/\/www.recipetineats.com\/about-me\/)\n\nBy  [Nagi Maehashi](http:\/\/www.recipetineats.com\/about-me\/)\n\n[154 Comments](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comments)\n\nShare\n\nShare\n\n- [Copy Link](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/)\n- [E-mail](<mailto:?subject=RecipeTin Eats:  8 minute Lebanese Pizza – chicken mince recipe!&body=https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/>)\n- [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/&t=8%20minute%20Lebanese%20Pizza%20%E2%80%93%20chicken%20mince%20recipe!)\n- [WhatsApp](https:\/\/api.whatsapp.com\/send?text=8%20minute%20Lebanese%20Pizza%20%E2%80%93%20chicken%20mince%20recipe!%20-%20https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/)\n\nPublished22 Jan '25\n\nUpdated24 Mar '26\n\nJump to\n\n[Recipe](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#recipe)\n\nVideo\n\nDozer\n\nInvented in pursuit of more interesting ways to use chicken mince, today’s recipe is a SOS take on *lahmacun*, Lebanese pizzas made with flatbreads topped with a thin layer of meat. Astoundingly fast to make, and extremely versatile – use any ground meat, add vegetables, and endless topping options\\!\n\n![8 Minute Lebanese Pizza](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Quick-Lebanese-pizza_1.jpg)\n\n## Dear Lebanese nationals\nDear Lebanese nationals,\n\nPlease don’t be offended by this recipe I’ve called a “Lebanese pizza.” I know they’re actually called manakish (among other names), made with homemade dough and comes with various toppings.\n\nI adore them all – I’d have the za’atar ones with every meal, the cheese ones stole my heart, and the meat ones (called lahmacun in Turkish) – wow. Just wow\\!\n\nSo I don’t present today’s recipe as the real deal, but wanted to give a nod to the inspiration behind it, hence the name. Think of it as a SOS version of lahmacun for all those nights you’ve got no time to cook.\n\nAnd an interesting way to use chicken mince, which can be so dull and bland\\!\n\n![8 Minute Lebanese Pizza](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Quick-Lebanese-pizza_2.jpg)\n\n![Quick Lebanese Pizza](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Quick-Lebanese-pizza_7.jpg?fit=900%2C1350)\n\n![Quick Lebanese Pizza](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Quick-Lebanese-pizza_8.jpg?fit=900%2C1350)\n\n![Quick Lebanese Pizza](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Quick-Lebanese-pizza_9.jpg?fit=900%2C1350)\n## Ingredients for 8 minute Lebanese pizza\nThe speed of the recipe relies on a no-chop mince meat topping, store bought Lebanese bread for the base, and toppings that call for nothing more than opening a jar.\n\nBut the main point I want to make here is *versatility*. There are loads of substitution options, and it’s hard to go wrong\\!\n\n### 1\\. Spiced meat topping\nHere’s what you need for the meat topping. The recipe was born on a day I was trying to think of interesting ways to use chicken mince, so that’s what I’ve used. It’s delicious as is, and I’m glad to have another great chicken mince recipe in my arsenal, but frankly, even better with fattier meats – lamb or beef.\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Lebanese-Chicken-Pizza-Ingredients-2.jpg?fit=900%2C857)\n\n- **Chicken mince** (ground chicken) – I’ve used chicken here but you can use anything you want – lamb (Lebanese favourite!), beef, turkey, even pork. The spicing for the topping works with everything, and the cook time remains the same.\n- **Baharat** (aka Lebanese 7 Spice) is the shortcut spice here. It’s a spice mix used in Middle Eastern cooking that is made with – yup, you guessed it – 7 spices! Cinnamon forward (very Middle Eastern), usually with cumin, coriander, all spice and pepper, then the other spices vary between paprika, cloves, nutmeg, and cardamom. *I’ve popped a homemade version in the recipe notes.*\n  **Find it** at some large grocery stores (I get mine from Harris Farms, same price as dried herbs), fresh produce stores, Middle Eastern stores. Don’t fret if you can’t find it, substitute with any Middle Eastern or Moroccan spice mix (sold at all grocery stores), something more exotic like an Egyptian or African spice mix, Harissa paste, or even a Shawarma spice mix (from [this recipe)](https:\/\/www.recipetineats.com\/chicken-sharwama-middle-eastern\/).\n- **Tomato paste –** Used in the meat mix for traditional Lebanese pizza. Adds a touch of colour and flavour. I substituted ketchup in an emergency. It wasn’t exactly the same, but it worked\\!\n- **Garlic** – Because we love how much the Lebanese love garlic.\n- **Parsley or coriander\/cilantro (OPTIONAL) –** I added it because I had it, for a touch of colour and flavour. But it is by no means essential.\n\nTip: try adding shredded zucchini and carrot into the mixture, to sneak some vegetables in and make the meat go further\\!\n***\n### 2\\. lebanese bread for the base\nAre you familiar with this large pita bread? It’s a staple at every grocery store here in Australia! Don’t worry if you can’t get it. This recipe will work with any flatbread. Or even tortillas\\!\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Lebanese-bread.jpg?fit=900%2C1200)\n\n**Lebanese bread** – this is a type of flatbread that is sold in every grocery store here in Australia. It’s like a large pita bread – about 30cm \/ 12″ in diameter, a thin double layer of bread that can be separated. It’s not bready, [like this](https:\/\/www.recipetineats.com\/uploads\/2017\/07\/Moroccan-lamb-meatballs_5-SQ.jpg) type of pita pocket, which is why it cooks up crispy quite quickly.\n\n**Other suitable flatbreads –** Anything fairy thin but not paper thin (won’t be sturdy enough) that will go crispy when pan fried.\n\n- **Tortillas** will work, though they won’t be quite as crispy. I’d make then [quesadilla](https:\/\/www.recipetineats.com\/quesadilla\/) style (spread with meat, toppings, fold then fry).\n- **Greek pita bread**, the thin kind not bready kind (like [Golden Top brand](https:\/\/www.harrisfarm.com.au\/products\/golden-top-pita-bread-94585?_pos=1&_sid=aaa4b2a86&_ss=r), pictured in [Lamb Souvlaki](https:\/\/www.recipetineats.com\/uploads\/2023\/11\/Lamb-souvlaki_1.jpg)) is ideal.\n***\n### 3\\. TOPPING OPTIONS\nI can’t stress enough though – toppings are essential, else it’s a little boring. I really recommend at least feta and olive oil, or anything that serves a similar purpose – goats cheese, labne, drizzle of yogurt mix with lemon, or even sour cream.\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Lebanese-Chicken-Pizza-Ingredients-3.jpg?fit=900%2C857)\n\n- **Feta –** I like to use Danish feta because it gets a bit smeary, though the more crumbly Greek feta is just as good. Goats cheese is extra excellent! Got leftovers from last weeks’ [Goat Cheese Risoni](https:\/\/www.recipetineats.com\/creamy-goat-cheese-roasted-red-pepper-risoni-orzo\/)?\n  **Other ideas** – Labne, yogurt, sour cream, [avocado sauce](https:\/\/www.recipetineats.com\/avocado-sauce\/) (yes!), [tahini sauce](https:\/\/www.recipetineats.com\/tahini-sauce\/) or [whipped tahini yogurt sauce](https:\/\/www.recipetineats.com\/green-beans-with-a-mountain-of-panko\/) would also be fabulous. Essentially, a crumble or drizzle of something a little creamy goes a long way here.\n- **Extra virgin olive oil –** Chicken mince is so lean, so this too is highly recommended. Though, if you use a creamy drizzle sauce in place of feta, you mightn’t need it.\n\n**Everything else** pictured is recommended but not essential! Here’s some notes on each:\n\n- **Toasty pine nuts** – or sesame seeds (za’atar vibes), or almonds (chopped, flakes, slivers), walnuts or pistachios (pretty!)\n- **Red pepper flakes** – Because a little fiery heat makes everything more interesting\\!\n- **Parsley or coriander\/cilantro** – For some fresh green and herby touch. Substitute with dried oregano (sprinkle it on top, like we do [Greek Salad](https:\/\/www.recipetineats.com\/greek-salad\/)).\n- **Lemon** – Nice fresh finish, channeling the tangy touch you get from sumac in real Lebanese Pizza.\n\n**More ideas\\!**\n\n- **Sprinkles –** Za’atar, dukkah, sumac or other spice mixes\n- **Chilli crisp** or other chilli sauce – a swish of sriracha would totally work\\!\n- **Salsa** like [pico de gallo](https:\/\/www.recipetineats.com\/pico-de-gallo-authentic\/) or even a bit of finely chopped tomato\n- **Olives** or other pickled veg, chopped \/ finely sliced\n- **Rocket \/ arugula** – Just a small handful (think – [Rocket Prosciutto Pizza](https:\/\/www.recipetineats.com\/uploads\/2020\/05\/Proscuitto-Rocket-Pizza.jpg))\n\nI have to stop here, else this post will be lengthy!! But you get the idea. 🙂\n***\n## How to make this 8 minute Lebanese Pizza\n4 minute prep, 3 minute cook, 1 minute toppings. YOU GOT THIS\\!\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/How-to-make-8-minute-Lebanese-Pizza-1.jpg?fit=900%2C327)\n\n1. **Mix** the spiced meat topping ingredients in a bowl.\n2. **Trim** the Lebanese bread so it fits in your pan. Only trim along one side so the bread stays together.\n   **Pan size –** I use my large non-stick pan which is 30cm\/12″ wide ([this one](https:\/\/www.amazon.com.au\/Pyrolux-Heavy-Duty-Chef-Black-11198\/dp\/B077P2FDTL\/ref=asc_df_B077P2FDTL\/?tag=googleshopdsk-22&linkCode=df0&hvadid=341793029939&hvpos=&hvnetw=g&hvrand=8254920266386615509&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9071791&hvtargid=pla-900174401661&psc=1&mcid=6eeafb49169c3a68af6f6a1e8ff1674f)).\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/How-to-make-8-minute-Lebanese-Pizza-2.jpg?fit=900%2C339)\n\n1. **Spread** the meat all over the bread, like you would peanut butter on toast! It will be and should be fairly thin.\n2. **Pan fry** the meat side down for 1 1\/2 minutes on high heat until there are some golden patches. No longer – chicken mince dries out in a flash\\!\n   (PS Don’t skimp on oil when pan frying, else the bread will just burn rather than go golden and crispy).\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/How-to-make-8-minute-Lebanese-Pizza-3.jpg?fit=900%2C340)\n\n1. **Crisp base –** Turn with tongs (the meat sticks!) then pan fry the bread side for 1 1\/2 minutes until crispy, lowering the heat slightly if needed so the bread doesn’t burn.\n2. **Sprinkle** with toppings. Baseline is feta or goats cheese + olive oil, everything else just makes it even better.\n   Cut like pizza then devour\\!\n\n![8 Minute Lebanese Pizza](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Quick-Lebanese-pizza_3.jpg)\n\nAlso – proof it’s crispy enough to pick up:\n\n![8 Minute Lebanese Pizza](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Quick-Lebanese-pizza_4.jpg)\n\n## Final words\nCooked Lebanese pizzas will keep for a few days, but I recommend reheating by pan frying to re-crisp the base and a fresh drizzle of olive oil to rejuvenate the chicken.\n\nAnd final words of advice – don’t get hung up on having the exact ingredients listed. This recipe is more of a blueprint for you to use and make your own with what you’ve got\\!\n\nHope you can find 8 minutes in your day to give this a go. 😉 I promise you won’t regret it. ***– Nagi x***\n\nPS Some of you may have picked up that this recipe is like an open-faced [Arayes](https:\/\/www.recipetineats.com\/arayes-lebanese-meat-stuffed-pita\/), Lebanese meat stuffed pita breads, pan fried until crispy. Funnily enough, that’s where this recipe started! See Development Woe tales in the FAQ section below. 🙂\n\n## 8 minute Lebanese pizza FAQ\n### Development woes?\nNone for this actual recipe but plenty leading up to it! This came into existence because I was determined to expand my chicken mince repertoire. It’s so lean, it overcooks so easily and I usually resort to adding cheese or serving with loads of sauce to compensate.\n\nSo, faced with a packet of expiring chicken mince, I had what I thought was a brilliant idea to try a chicken mince version of Lebanese [Arayes](https:\/\/www.recipetineats.com\/arayes-lebanese-meat-stuffed-pita\/), a recipe I shared a couple of years ago where raw spiced lamb mince is stuffed inside pita breads then pan fried until crisp.\n\nIn theory, it should’ve worked. In reality, it was bland. Chicken mince is way less flavourful than lamb mince, so cooking it inside bread where it doesn’t get browned just lacked flavour. I tried twice, dialling up the spicing, but it was still no good.\n\nRecognising that the lack of meat browning was the problem, I then flipped to the Lebanese pizza idea where the meat is exposed so I could get colour on it. And it worked! It was so, so delicious, and kept getting more delicious the more toppings I put on it. 😂\n\nSo actually, it originally came about as an “open faced Arayes” but then I realised it had re-routed to be a variation of Lebanese pizzas, so I changed the name\\!\n\n### Tell me about the testing you did\\!\nThis recipe was a cinch! It’s a low-risk fast recipe so I didn’t need to do much testing on the cooking process. I made the same recipe with beef and pork to make sure they were still tasty using the same quantity of spicing and salt (which they were). I didn’t do lamb because it’s similar to beef in terms of amount of flavour it can take \/ needs – and I know it’s the best because lamb is a natural protein choice for Lebanese food and flavours. 🙂\n***\n## Watch how to make it\nHungry for more? Subscribe to my [newsletter](https:\/\/recipetineats.ck.page\/6f68ed0a2d) and follow along on [Facebook](https:\/\/www.facebook.com\/RecipeTinEats), [Pinterest](http:\/\/www.pinterest.com\/recipetin\/) and [Instagram](http:\/\/instagram.com\/recipe_tin) for all of the latest updates.\n\n![8 Minute Lebanese Pizza](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Quick-Lebanese-pizza_1.jpg?resize=206%2C206)\n\n## 8 minute Lebanese Pizzas (Lahmacun!)\nAuthor:\n\nNagi\n\nPrep:\n\n5 minutes mins\n\nCook:\n\n3 minutes mins\n\nDinner, Main\n\nlebanese, Middle Eastern\n\n4\\.86 from 61 votes\n\nServings[1](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/) x 30cm\/12″ pizza\n\nTap or hover to scale\n\n[Print](https:\/\/www.recipetineats.com\/wprm_print\/8-minute-lebanese-pizzas-lahmacun)\n\n**Recipe video above.** Invented in pursuit of more interesting ways to use chicken mince, this is a SOS take on traditional *manakish* Lebanese pizzas made with flatbreads topped with a thin layer of meat, commonly known by the Turkish name *lahmacun*. Astoundingly fast to make, and extremely versatile, think of this recipe as a blueprint rather than a rule book. Use any ground meat, add shredded vegetables – and topping options are endless\\!\n\nDon't skip the feta and olive oil for toppings. It really makes it. 🙂\n\n### Ingredients\n- ▢\n  1 x ~30cm\/12\" Lebanese bread , (sub other thin flatbreads, Note 1)\n\n#### Spiced Chicken Mince spread:\n- ▢\n  125g \/ 4 oz chicken mince (ground chicken) (Note 2)\n- ▢\n  2 tsp tomato paste\n- ▢\n  1 tsp Baharat spice mix (aka Lebanese 7 spice) (Note 3 subs)\n- ▢\n  1\/2 tsp paprika , sweet (or smoked)\n- ▢\n  1 garlic clove , crushed using garlic press\n- ▢\n  1\/4 tsp cooking salt \/ kosher salt (halve for table salt)\n- ▢\n  1 tbsp finely chopped parsley or coriander\/cilantro, totally optional (sub 1 tsp dried oregano)\n- ▢\n  1 1\/2 tbsp extra virgin olive oil , for cooking (or regular olive oil)\n\n#### Toppings – essential! (Note 4)\n- ▢\n  Extra virgin olive oil\n- ▢\n  2 tbsp Danish feta or goats cheese , crumbled (or regular feta)\n\n#### Toppings – optional (makes it even better!)\n- ▢\n  Lemon juice , just a light drizzle\n- ▢\n  Dried chilli flakes \/ red pepper flakes\n- ▢\n  ~1 tbsp  toasted pine nuts , roughly chopped (sub pistachios, almonds, sesame seeds)\n- ▢\n  1 tsp finely chopped parsley or coriander\/cilantro\n\nCook Mode\n\nPrevent screen from sleeping\n\n### Instructions\n#### ABBREVIATED RECIPE:\n- Trim bread to fit pan, mix filling, smear on bread. Heat oil on high, pan fry 90 seconds meat side down, then bread side 90 seconds until crispy. Top, cut, eat\\!\n\n#### FULL RECIPE:\n- **Use** a large 30cm\/12\"\n  \n  non-stick\n  \n  pan. If needed, use scissors to cut one side of the Lebanese bread so it fits in your pan (Note 1 & 5)\n- **Mix** the Chicken Spread ingredients in a bowl. Spread all across the surface of one side of the bread like peanut butter, smearing and pressing it onto the bread well so it sticks. Use it all! (It will be a fairly thin layer.)\n- **Cook meat side –** Heat 1 tablespoon of oil in the pan over high heat. Place the bread in meat side down and cook for 90 seconds, pressing down lightly to encourage colour. The meat will stick to the bread\\!\n- **Crisp bread –** Turn with tongs (there should be some golden patches) and cook the bread side for 90 seconds until golden and crispy (lower heat if browning too quickly).\n- **Toppings –** Slide onto cutting board, sprinkle with feta, drizzle with extra virgin olive oil. Sprinkle with other toppings you choose. Cut into 8 like pizza, enjoy\\!\n\n### Recipe Notes:\n**1\\. Lebanese bread** – Large 30cm\/12″ version of pita bread, thin and double layered (ie they can be stuffed, but because they are so large it’s hard to split without tearing thin bread). Sold at any grocery store here in Australia, substitute with any thin pan-fry-able flatbreads, even tortillas. Adjust amount of topping you spread on it if using smaller bread.\n\nWhen trimming to fit in the pan, only cut one side else the bread may separate when cooking.\n\n**2\\. Meat** – I use chicken mince because this recipe came into existence when I wanted to do something interesting (but quick!) with chicken mince. Lamb is more traditional for Lebanese pizza (and delicious here!), though any mince\/ground meat can be used.\n\n**3\\. Baharat** – Lebanese \/ Middle Eastern spice blend, also called “Lebanese 7 Spice”, a blend that is uniquely heavy on all-spice and cinnamon. Find it at larger grocery stores (costs the same as regular spice mixes like Italian herbs), or make your own (below). Substitute with any Middle Eastern\/Moroccan spice blend or 2 teaspoons of Harissa paste.\n\n**Homemade baharat \/ Lebanese 7 Spice:**  \n1 tsp EACH ground all spice, cinnamon  \n3\/4 tsp ground coriander  \n1\/2 tsp black pepper  \n1\/4 tsp cumin powder  \n1\/8 tsp each ground cloves, nutmeg powder\n\nBased on this recipe from [Silk Road recipes](https:\/\/silkroadrecipes.com\/lebanese-7-spice-blend\/), tweaked to align with store bought I use.\n\n**4\\. Toppings –** So many options! Read in post for suggestions.\n\n**5\\. Non-stick pan essential** to ensure the meat doesn’t stick to the pan when you flip it. If you don’t have one, ensure the meat is not stuck to the pan before flipping.\n\n**Nutrition** per pizza assuming only the feta and 1 teaspoon olive oil is used for drizzling (that’s all you need). It also assumes 1 tablespoon of the 1 1\/2 tbsp of oil used for cooking ends up being consumed. You can reduce the cooking oil to 1 tablespoon but the bread won’t crisp quite as well and may burn a bit instead of going golden.\n\n### Nutrition Information:\nCalories: 566cal (28%)Carbohydrates: 36g (12%)Protein: 37g (74%)Fat: 30g (46%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0\\.01gCholesterol: 110mg (37%)Sodium: 1507mg (66%)Potassium: 729mg (21%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 1202IU (24%)Vitamin C: 11mg (13%)Calcium: 239mg (24%)Iron: 2mg (11%)\n\nKeywords: lebanese pizza, manakish\n\nDid you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at [@recipe\\_tin](https:\/\/www.instagram.com\/recipe_tin\/).\n## Similar stuffed crispy bread-type-things\nClumsy heading. But you know what I mean\\!\n\n[![Crispy quesadillas baked in the oven](https:\/\/www.recipetineats.com\/tachyon\/2024\/07\/Baked-Beef-Quasadillas-51259.jpg?resize=747%2C747) Crispy oven baked quesadillas](https:\/\/www.recipetineats.com\/crispy-oven-baked-quesadillas\/)\n\n[![Aloo Paratha (Indian Potato Stuffed Flatbreads) filled with mashed potato and spiced beef on a tray, ready to be served.](https:\/\/www.recipetineats.com\/tachyon\/2014\/11\/Aloo-Paratha-3.jpg?resize=680%2C747) Aloo Paratha (Indian Potato Stuffed Flatbread)](https:\/\/www.recipetineats.com\/aloo-paratha-indian-potato-stuffed-flatbread\/)\n\n[![Hot Ham, Egg and Cheese Pockets made with tortillas in a basket, with some cut showing the inside with molten cheese and perfectly cooked egg.](https:\/\/www.recipetineats.com\/tachyon\/2016\/12\/No-Washing-Up-Ham-Cheese-Pockets-8.jpg?resize=747%2C747) No Washing Up Ham, Egg & Cheese Pockets](https:\/\/www.recipetineats.com\/no-washing-up-ham-egg-cheese-pockets\/)\n\n[![Stack of Arayes - Lebanese Meat Stuffed Crispy Pita](https:\/\/www.recipetineats.com\/tachyon\/2023\/07\/Arayes_2-close-up.jpg?resize=747%2C747) Arayes – Lebanese Meat-Stuffed Crispy Pita](https:\/\/www.recipetineats.com\/arayes-lebanese-meat-stuffed-pita\/)\n\n[![Stack of freshly cooked Quesadillas, crispy on the outside and molten cheesy goodness on the inside.](https:\/\/www.recipetineats.com\/tachyon\/2018\/06\/Quesadillas_4.jpg?resize=747%2C747) Quesadilla!!\\!](https:\/\/www.recipetineats.com\/quesadilla\/)\n\n[![Stack of Spinach and Feta Gozleme](https:\/\/www.recipetineats.com\/tachyon\/2019\/03\/Spinach-Feta-Gozleme.jpg?resize=747%2C747) Gozleme\\!](https:\/\/www.recipetineats.com\/gozleme\/)\n\n[![Crispy quesadillas baked in the oven](https:\/\/www.recipetineats.com\/tachyon\/2024\/07\/Baked-Beef-Quasadillas-51259.jpg?resize=747%2C747) Crispy oven baked quesadillas](https:\/\/www.recipetineats.com\/crispy-oven-baked-quesadillas\/)\n\n[![Aloo Paratha (Indian Potato Stuffed Flatbreads) filled with mashed potato and spiced beef on a tray, ready to be served.](https:\/\/www.recipetineats.com\/tachyon\/2014\/11\/Aloo-Paratha-3.jpg?resize=680%2C747) Aloo Paratha (Indian Potato Stuffed Flatbread)](https:\/\/www.recipetineats.com\/aloo-paratha-indian-potato-stuffed-flatbread\/)\n\n[![Hot Ham, Egg and Cheese Pockets made with tortillas in a basket, with some cut showing the inside with molten cheese and perfectly cooked egg.](https:\/\/www.recipetineats.com\/tachyon\/2016\/12\/No-Washing-Up-Ham-Cheese-Pockets-8.jpg?resize=747%2C747) No Washing Up Ham, Egg & Cheese Pockets](https:\/\/www.recipetineats.com\/no-washing-up-ham-egg-cheese-pockets\/)\n\n[![Stack of Arayes - Lebanese Meat Stuffed Crispy Pita](https:\/\/www.recipetineats.com\/tachyon\/2023\/07\/Arayes_2-close-up.jpg?resize=747%2C747) Arayes – Lebanese Meat-Stuffed Crispy Pita](https:\/\/www.recipetineats.com\/arayes-lebanese-meat-stuffed-pita\/)\n\n[![Stack of freshly cooked Quesadillas, crispy on the outside and molten cheesy goodness on the inside.](https:\/\/www.recipetineats.com\/tachyon\/2018\/06\/Quesadillas_4.jpg?resize=747%2C747) Quesadilla!!\\!](https:\/\/www.recipetineats.com\/quesadilla\/)\n\n[![Stack of Spinach and Feta Gozleme](https:\/\/www.recipetineats.com\/tachyon\/2019\/03\/Spinach-Feta-Gozleme.jpg?resize=747%2C747) Gozleme\\!](https:\/\/www.recipetineats.com\/gozleme\/)\n***\n## Life of Dozer\nNo dogs allowed on the couch.\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/No-dogs-on-couch-3.jpg?fit=900%2C1350)\n\nNo dogs allowed on the couch\\!\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/No-dogs-on-couch-2.jpg?fit=900%2C1350)\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/No-dogs-on-couch-1.jpg?fit=900%2C1350)\n\n[Previous Post Mango bars with lime glaze](https:\/\/www.recipetineats.com\/mango-bars-with-lime-glaze\/)\n\n[Next Post Prawn cocktail mini tacos](https:\/\/www.recipetineats.com\/prawn-cocktail-mini-tacos\/)\n\n#### Hi, I'm Nagi\\!\nI believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\\!\n\n[Read More](http:\/\/www.recipetineats.com\/about-me\/)\n\n### Free Recipe eBooks\nJoin my free email list to receive THREE free cookbooks\\!\n## Reader Interactions\n### Leave a Comment [Cancel reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#respond)\n#### 154 Comments\n1. ![](https:\/\/secure.gravatar.com\/avatar\/211cc1eb30866274f859470e924c253bcff3da17b37af6ee40741d95ce089469?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)[Debby Floyd](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/?utm_id=97758_v0_s04_e221_tv2_a1demonl44vv77#recipe) says\n   \n   March 28, 2026 at 8:44 am\n   \n   Made this after a week of babysitting a sick grandchild and needing a quick, easy supper! Made it with the bare essentials and it was wonderful! Thank you so much. I’ll be making it again\\!\n   \n   [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1997965)\n2. ![](https:\/\/secure.gravatar.com\/avatar\/30b48fb3ba2372f30284067030865b01a475ad38e8bc8bcccd342676dcbe1964?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Cindi says\n   \n   March 17, 2026 at 6:47 pm\n   \n   Hi there! 🙂 do I had the 7.5 tspns of oil into the.meat mixture? Ty oh I adjusted the amount so I could make 5 pizzas, hence the 7.5 tspns. Thanks again\n   \n   [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1991292)\n3. ![](https:\/\/secure.gravatar.com\/avatar\/30b48fb3ba2372f30284067030865b01a475ad38e8bc8bcccd342676dcbe1964?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Cindi says\n   \n   March 17, 2026 at 6:40 pm\n   \n   Hi there! 🙂 do I had the 7.5 tspns of oil into the.meat mixture? Ty\n   \n   [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1991289)\n4. ![](https:\/\/secure.gravatar.com\/avatar\/98897e33cace8c6ab035b456e7a33d0059f18215d5aa93ba7d8d51a43a4693f3?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)AJ says\n   \n   February 24, 2026 at 5:40 am\n   \n   Absolutely stunning and very economical meal! Thanks again Nagi xx\n   \n   [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1975733)\n5. ![](https:\/\/secure.gravatar.com\/avatar\/cf4be5766cd2ef622fc471fd053d1e265f744f5222ac4fec39e8e1998a8a36bb?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)LB says\n   \n   February 7, 2026 at 3:30 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    Winner. So easy so tasty.\n   \n   [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1959839)\n6. ![](https:\/\/secure.gravatar.com\/avatar\/4aa1fa6c3d9289d9241771bf895e53171c6e20d3d9b4394bb9223fb5ddf53925?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Kev says\n   \n   January 12, 2026 at 9:27 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    Brilliant and delicious. Super easy. One fo the kids said it tasted a bit like KFC, so thats a win for me.\n   \n   [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1927160)\n7. ![](https:\/\/secure.gravatar.com\/avatar\/8deae9aae40bffe1d1dd6f32fe2e436c894049e629f635ab3b0715b2628a997a?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Jo says\n   \n   November 18, 2025 at 6:06 am\n   \n   Such a delicious dinner, an absolute winner. I didn’t have baharat but easy to make from the spices I had. I can recommend serving it with a bunch of rocket on top that’s been lightly dressed with lemon and olive oil. Unbelievable!!\\!\n   \n   [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1883297)\n8. ![](https:\/\/secure.gravatar.com\/avatar\/789e72e5998d4b817deccaedae19b7fb0205341fc7f5679ae760a009fc1c6069?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Angela says\n   \n   November 16, 2025 at 9:09 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    I loved this one! The husband and teenager not so much, but they, sometimes mum has to have a meal she enjoys\\!\n   \n   [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1882434)\n9. ![](https:\/\/secure.gravatar.com\/avatar\/3513df1177327edfa62f8c20fa5ce1ab99097a66f5aa53600be2a48584f2a8d3?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)[Harmindar Singh Chhabra](https:\/\/solemates.in\/) says\n   \n   November 4, 2025 at 5:23 am\n   \n   thank you for information\n   \n   [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1871598)\n10. ![](https:\/\/secure.gravatar.com\/avatar\/f572785e20c1ab397d540a143d212d7dd2a132e6cf44bfee2b452dc13ff52d78?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Andrea says\n    \n    October 29, 2025 at 2:19 pm\n    \n    Loved this!! Perfect to use up leftover lebanese bread, will be keeping a batch of mince ready to go in the freezer\n    \n    [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1867691)\n11. ![](https:\/\/secure.gravatar.com\/avatar\/975c0042d45990cab5ee1800ea2800f732a8a3524f2eb23c1d5fe56faa43c29b?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Nicole Di Ciero says\n    \n    October 24, 2025 at 7:21 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     I loved this pizza. It was a great Fast Food Friday option. I will definitely be making this again.\n    \n    [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1864670)\n12. ![](https:\/\/secure.gravatar.com\/avatar\/5d2bf6d1b468b46b2fd11d1705e60d21ce1d158336325b649fbd933b2fc7617a?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Catherine says\n    \n    October 6, 2025 at 5:21 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     This is a quick easy pizza to make for a weekend lunch, or school holidays. I baked mine in the oven as I used 500g chicken mince to make four. Plus I find it easier than trying to flip in the pan, and no oil was needed. 180C for 8 min.\n    \n    [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1849864)\n    - ![](https:\/\/secure.gravatar.com\/avatar\/141dc4870892951b027e240e856245a2ba61ce7253d5d9051a1310a27d97426b?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)[cooking ceight](https:\/\/www.cooking-ceight.com\/) says\n      \n      October 8, 2025 at 11:45 pm\n      \n      Have you ever tried Msemen Mahchi?  \n       This Moroccan stuffed flatbread is crispy on the outside and bursting with delicious, savory filling inside! 💛 <https:\/\/www.cooking-ceight.com\/msemen-mahchi\/>\n      \n      [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1851851)\n13. ![](https:\/\/secure.gravatar.com\/avatar\/dfbd9072aceae820603ff91dc451c5e6a567a8d5c5ad0e0d8859a5fdb555315b?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Michael says\n    \n    October 4, 2025 at 7:18 pm\n    \n    Love the recipe, so quick and easy. Works perfectly with chicken mince but when I tried with beef or pork, nothing sticks to the bread – maybe the beef\/pork mince was too fatty?\n    \n    [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1848736)\n14. ![](https:\/\/secure.gravatar.com\/avatar\/7d201694556567c8b9cc2bb5f626f133cb026d226887481a95f44d617f4bb636?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Jude Patterson says\n    \n    September 26, 2025 at 7:49 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Great recipe, I’ve used Aldi bazaar flat breads, perfect!\\!  \n     Your pan needs to be super hot for the meat to stick, I also pressed the flat bread on to the base of the pan whilst cooking. It was super crispy and very taste my son asked if we could please have this again tomorrow.\n    \n    [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1842572)\n15. ![](https:\/\/secure.gravatar.com\/avatar\/ce4cd724866562a12a15414d66567ba2fad34566ad142826aa24fd26717ce7bb?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Michele Gordon says\n    \n    September 14, 2025 at 7:32 pm\n    \n    Absolutely yummy! I used Coles Roti Wraps. Toppings were chilli flakes, Persian feta, and toasted pine nuts. All toppings were a must for us. Once cooked and topping on, we folded the roti in half and ate with a knife & fork. Had some mince mixture left over and have frozen it for a quick lunch. Thank Nagi… another winning recipe! xx\n    \n    [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1833612)\n16. ![](https:\/\/secure.gravatar.com\/avatar\/ad83ecdc7a2d54f2e6062da221bf0d93d8e4a7f3e47ec117fec493928dd88076?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)john hammond says\n    \n    September 7, 2025 at 2:28 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     So good! So easy. One’s not enough\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1827938)\n17. ![](https:\/\/secure.gravatar.com\/avatar\/a2d32652556ad1ab2560d9b4b777b358d5d625c40ace816589ce7e96aaf0aef2?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Stuart says\n    \n    September 5, 2025 at 6:19 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     OMG!!! Wow! So awesome and delish\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1826982)\n18. ![](https:\/\/secure.gravatar.com\/avatar\/388938f7506a2db2bfff2176747c096cec530f34e3f742683cda820c828fcce5?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)MJ says\n    \n    August 18, 2025 at 6:25 pm\n    \n    Thanks again, Nagi! My picky-eating daughter loved this, (even with the grated carrots added in) and she had fun helping out with mixing and spreading the meat. We’ll probably be making this one a lot\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1814675)\n19. ![](https:\/\/secure.gravatar.com\/avatar\/75c37356ed58d0cfcb8aa4ad040e4ff596fc6931500c26b58d2643d7c7125125?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Janelle says\n    \n    August 5, 2025 at 5:24 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     The first time I made this in the frypan and struggled with flipping it.  \n     Just made it again in the air fryer 5 mins at 180 degrees and it was much easier and tasted just as good. Yum\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1806806)\n20. ![](https:\/\/secure.gravatar.com\/avatar\/9c7c6f437f4d304e966afea28c2573db1f3238b6a5ffdc4f17ac79463d482ff1?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)AliceK says\n    \n    July 25, 2025 at 9:21 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Wonderful! Very quick and easy once the meat mixture was made. I used individual pitas and ground lamb, and the meat didn’t fall off! I served this with tabboule salad. I’m going to make this when we go camping\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/#comment-1799375)\n\n[Older Comments](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/comment-page-2\/#comments)\n\n## Primary Sidebar\n![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/nagi.jpg?resize=747%2C747)\n\n### Hi, I'm Nagi\\!\nI believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. 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Astoundingly fast to make, and extremely versatile – use any ground meat, add vegetables, and endless topping options\\!\n\n![8 Minute Lebanese Pizza](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Quick-Lebanese-pizza_1.jpg)\n\n## Dear Lebanese nationals\nDear Lebanese nationals,\n\nPlease don’t be offended by this recipe I’ve called a “Lebanese pizza.” I know they’re actually called manakish (among other names), made with homemade dough and comes with various toppings.\n\nI adore them all – I’d have the za’atar ones with every meal, the cheese ones stole my heart, and the meat ones (called lahmacun in Turkish) – wow. Just wow\\!\n\nSo I don’t present today’s recipe as the real deal, but wanted to give a nod to the inspiration behind it, hence the name. Think of it as a SOS version of lahmacun for all those nights you’ve got no time to cook.\n\nAnd an interesting way to use chicken mince, which can be so dull and bland\\!\n\n![8 Minute Lebanese Pizza](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Quick-Lebanese-pizza_2.jpg)\n\n![Quick Lebanese Pizza](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Quick-Lebanese-pizza_7.jpg?fit=900%2C1350)\n\n![Quick Lebanese Pizza](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Quick-Lebanese-pizza_8.jpg?fit=900%2C1350)\n\n![Quick Lebanese Pizza](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Quick-Lebanese-pizza_9.jpg?fit=900%2C1350)\n## Ingredients for 8 minute Lebanese pizza\nThe speed of the recipe relies on a no-chop mince meat topping, store bought Lebanese bread for the base, and toppings that call for nothing more than opening a jar.\n\nBut the main point I want to make here is *versatility*. There are loads of substitution options, and it’s hard to go wrong\\!\n\n### 1\\. Spiced meat topping\nHere’s what you need for the meat topping. The recipe was born on a day I was trying to think of interesting ways to use chicken mince, so that’s what I’ve used. It’s delicious as is, and I’m glad to have another great chicken mince recipe in my arsenal, but frankly, even better with fattier meats – lamb or beef.\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Lebanese-Chicken-Pizza-Ingredients-2.jpg?fit=900%2C857)\n\n- **Chicken mince** (ground chicken) – I’ve used chicken here but you can use anything you want – lamb (Lebanese favourite!), beef, turkey, even pork. The spicing for the topping works with everything, and the cook time remains the same.\n- **Baharat** (aka Lebanese 7 Spice) is the shortcut spice here. It’s a spice mix used in Middle Eastern cooking that is made with – yup, you guessed it – 7 spices! Cinnamon forward (very Middle Eastern), usually with cumin, coriander, all spice and pepper, then the other spices vary between paprika, cloves, nutmeg, and cardamom. *I’ve popped a homemade version in the recipe notes.*\n  **Find it** at some large grocery stores (I get mine from Harris Farms, same price as dried herbs), fresh produce stores, Middle Eastern stores. Don’t fret if you can’t find it, substitute with any Middle Eastern or Moroccan spice mix (sold at all grocery stores), something more exotic like an Egyptian or African spice mix, Harissa paste, or even a Shawarma spice mix (from [this recipe)](https:\/\/www.recipetineats.com\/chicken-sharwama-middle-eastern\/).\n- **Tomato paste –** Used in the meat mix for traditional Lebanese pizza. Adds a touch of colour and flavour. I substituted ketchup in an emergency. It wasn’t exactly the same, but it worked\\!\n- **Garlic** – Because we love how much the Lebanese love garlic.\n- **Parsley or coriander\/cilantro (OPTIONAL) –** I added it because I had it, for a touch of colour and flavour. But it is by no means essential.\n\nTip: try adding shredded zucchini and carrot into the mixture, to sneak some vegetables in and make the meat go further\\!\n***\n### 2\\. lebanese bread for the base\nAre you familiar with this large pita bread? It’s a staple at every grocery store here in Australia! Don’t worry if you can’t get it. This recipe will work with any flatbread. Or even tortillas\\!\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Lebanese-bread.jpg?fit=900%2C1200)\n\n**Lebanese bread** – this is a type of flatbread that is sold in every grocery store here in Australia. It’s like a large pita bread – about 30cm \/ 12″ in diameter, a thin double layer of bread that can be separated. It’s not bready, [like this](https:\/\/www.recipetineats.com\/uploads\/2017\/07\/Moroccan-lamb-meatballs_5-SQ.jpg) type of pita pocket, which is why it cooks up crispy quite quickly.\n\n**Other suitable flatbreads –** Anything fairy thin but not paper thin (won’t be sturdy enough) that will go crispy when pan fried.\n\n- **Tortillas** will work, though they won’t be quite as crispy. I’d make then [quesadilla](https:\/\/www.recipetineats.com\/quesadilla\/) style (spread with meat, toppings, fold then fry).\n- **Greek pita bread**, the thin kind not bready kind (like [Golden Top brand](https:\/\/www.harrisfarm.com.au\/products\/golden-top-pita-bread-94585?_pos=1&_sid=aaa4b2a86&_ss=r), pictured in [Lamb Souvlaki](https:\/\/www.recipetineats.com\/uploads\/2023\/11\/Lamb-souvlaki_1.jpg)) is ideal.\n***\n### 3\\. TOPPING OPTIONS\nI can’t stress enough though – toppings are essential, else it’s a little boring. I really recommend at least feta and olive oil, or anything that serves a similar purpose – goats cheese, labne, drizzle of yogurt mix with lemon, or even sour cream.\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Lebanese-Chicken-Pizza-Ingredients-3.jpg?fit=900%2C857)\n\n- **Feta –** I like to use Danish feta because it gets a bit smeary, though the more crumbly Greek feta is just as good. Goats cheese is extra excellent! Got leftovers from last weeks’ [Goat Cheese Risoni](https:\/\/www.recipetineats.com\/creamy-goat-cheese-roasted-red-pepper-risoni-orzo\/)?\n  **Other ideas** – Labne, yogurt, sour cream, [avocado sauce](https:\/\/www.recipetineats.com\/avocado-sauce\/) (yes!), [tahini sauce](https:\/\/www.recipetineats.com\/tahini-sauce\/) or [whipped tahini yogurt sauce](https:\/\/www.recipetineats.com\/green-beans-with-a-mountain-of-panko\/) would also be fabulous. Essentially, a crumble or drizzle of something a little creamy goes a long way here.\n- **Extra virgin olive oil –** Chicken mince is so lean, so this too is highly recommended. Though, if you use a creamy drizzle sauce in place of feta, you mightn’t need it.\n\n**Everything else** pictured is recommended but not essential! Here’s some notes on each:\n\n- **Toasty pine nuts** – or sesame seeds (za’atar vibes), or almonds (chopped, flakes, slivers), walnuts or pistachios (pretty!)\n- **Red pepper flakes** – Because a little fiery heat makes everything more interesting\\!\n- **Parsley or coriander\/cilantro** – For some fresh green and herby touch. Substitute with dried oregano (sprinkle it on top, like we do [Greek Salad](https:\/\/www.recipetineats.com\/greek-salad\/)).\n- **Lemon** – Nice fresh finish, channeling the tangy touch you get from sumac in real Lebanese Pizza.\n\n**More ideas\\!**\n\n- **Sprinkles –** Za’atar, dukkah, sumac or other spice mixes\n- **Chilli crisp** or other chilli sauce – a swish of sriracha would totally work\\!\n- **Salsa** like [pico de gallo](https:\/\/www.recipetineats.com\/pico-de-gallo-authentic\/) or even a bit of finely chopped tomato\n- **Olives** or other pickled veg, chopped \/ finely sliced\n- **Rocket \/ arugula** – Just a small handful (think – [Rocket Prosciutto Pizza](https:\/\/www.recipetineats.com\/uploads\/2020\/05\/Proscuitto-Rocket-Pizza.jpg))\n\nI have to stop here, else this post will be lengthy!! But you get the idea. 🙂\n***\n## How to make this 8 minute Lebanese Pizza\n4 minute prep, 3 minute cook, 1 minute toppings. YOU GOT THIS\\!\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/How-to-make-8-minute-Lebanese-Pizza-1.jpg?fit=900%2C327)\n\n1. **Mix** the spiced meat topping ingredients in a bowl.\n2. **Trim** the Lebanese bread so it fits in your pan. Only trim along one side so the bread stays together.\n   **Pan size –** I use my large non-stick pan which is 30cm\/12″ wide ([this one](https:\/\/www.amazon.com.au\/Pyrolux-Heavy-Duty-Chef-Black-11198\/dp\/B077P2FDTL\/ref=asc_df_B077P2FDTL\/?tag=googleshopdsk-22&linkCode=df0&hvadid=341793029939&hvpos=&hvnetw=g&hvrand=8254920266386615509&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9071791&hvtargid=pla-900174401661&psc=1&mcid=6eeafb49169c3a68af6f6a1e8ff1674f)).\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/How-to-make-8-minute-Lebanese-Pizza-2.jpg?fit=900%2C339)\n\n1. **Spread** the meat all over the bread, like you would peanut butter on toast! It will be and should be fairly thin.\n2. **Pan fry** the meat side down for 1 1\/2 minutes on high heat until there are some golden patches. No longer – chicken mince dries out in a flash\\!\n   (PS Don’t skimp on oil when pan frying, else the bread will just burn rather than go golden and crispy).\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/How-to-make-8-minute-Lebanese-Pizza-3.jpg?fit=900%2C340)\n\n1. **Crisp base –** Turn with tongs (the meat sticks!) then pan fry the bread side for 1 1\/2 minutes until crispy, lowering the heat slightly if needed so the bread doesn’t burn.\n2. **Sprinkle** with toppings. Baseline is feta or goats cheese + olive oil, everything else just makes it even better.\n   Cut like pizza then devour\\!\n\n![8 Minute Lebanese Pizza](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Quick-Lebanese-pizza_3.jpg)\n\nAlso – proof it’s crispy enough to pick up:\n\n![8 Minute Lebanese Pizza](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/Quick-Lebanese-pizza_4.jpg)\n\n## Final words\nCooked Lebanese pizzas will keep for a few days, but I recommend reheating by pan frying to re-crisp the base and a fresh drizzle of olive oil to rejuvenate the chicken.\n\nAnd final words of advice – don’t get hung up on having the exact ingredients listed. This recipe is more of a blueprint for you to use and make your own with what you’ve got\\!\n\nHope you can find 8 minutes in your day to give this a go. 😉 I promise you won’t regret it. ***– Nagi x***\n\nPS Some of you may have picked up that this recipe is like an open-faced [Arayes](https:\/\/www.recipetineats.com\/arayes-lebanese-meat-stuffed-pita\/), Lebanese meat stuffed pita breads, pan fried until crispy. Funnily enough, that’s where this recipe started! See Development Woe tales in the FAQ section below. 🙂\n***\n## Watch how to make it\nSubscribe to my [newsletter](https:\/\/recipetineats.ck.page\/6f68ed0a2d) and follow along on [Facebook](https:\/\/www.facebook.com\/RecipeTinEats), [Pinterest](http:\/\/www.pinterest.com\/recipetin\/) and [Instagram](http:\/\/instagram.com\/recipe_tin) for all of the latest updates.\n\nServings[1](https:\/\/www.recipetineats.com\/8-minute-lebanese-pizza-chicken-mince-recipe\/) x 30cm\/12″ pizza\n\nTap or hover to scale\n\n**Recipe video above.** Invented in pursuit of more interesting ways to use chicken mince, this is a SOS take on traditional *manakish* Lebanese pizzas made with flatbreads topped with a thin layer of meat, commonly known by the Turkish name *lahmacun*. Astoundingly fast to make, and extremely versatile, think of this recipe as a blueprint rather than a rule book. Use any ground meat, add shredded vegetables – and topping options are endless\\!\n\nDon't skip the feta and olive oil for toppings. It really makes it. 🙂\n\n- ▢\n  1 x ~30cm\/12\" Lebanese bread , (sub other thin flatbreads, Note 1)\n\n#### Spiced Chicken Mince spread:\n- ▢\n  125g \/ 4 oz chicken mince (ground chicken) (Note 2)\n- ▢\n  2 tsp tomato paste\n- ▢\n  1 tsp Baharat spice mix (aka Lebanese 7 spice) (Note 3 subs)\n- ▢\n  1\/2 tsp paprika , sweet (or smoked)\n- ▢\n  1 garlic clove , crushed using garlic press\n- ▢\n  1\/4 tsp cooking salt \/ kosher salt (halve for table salt)\n- ▢\n  1 tbsp finely chopped parsley or coriander\/cilantro, totally optional (sub 1 tsp dried oregano)\n- ▢\n  1 1\/2 tbsp extra virgin olive oil , for cooking (or regular olive oil)\n\n#### Toppings – essential! (Note 4)\n- ▢\n  Extra virgin olive oil\n- ▢\n  2 tbsp Danish feta or goats cheese , crumbled (or regular feta)\n\n#### Toppings – optional (makes it even better!)\n- ▢\n  Lemon juice , just a light drizzle\n- ▢\n  Dried chilli flakes \/ red pepper flakes\n- ▢\n  ~1 tbsp  toasted pine nuts , roughly chopped (sub pistachios, almonds, sesame seeds)\n- ▢\n  1 tsp finely chopped parsley or coriander\/cilantro\n\nCook ModePrevent screen from sleeping\n\n#### ABBREVIATED RECIPE:\n- Trim bread to fit pan, mix filling, smear on bread. Heat oil on high, pan fry 90 seconds meat side down, then bread side 90 seconds until crispy. Top, cut, eat\\!\n\n#### FULL RECIPE:\n- **Use** a large 30cm\/12\" non-stick pan. If needed, use scissors to cut one side of the Lebanese bread so it fits in your pan (Note 1 & 5)\n- **Mix** the Chicken Spread ingredients in a bowl. Spread all across the surface of one side of the bread like peanut butter, smearing and pressing it onto the bread well so it sticks. Use it all! (It will be a fairly thin layer.)\n- **Cook meat side –** Heat 1 tablespoon of oil in the pan over high heat. Place the bread in meat side down and cook for 90 seconds, pressing down lightly to encourage colour. The meat will stick to the bread\\!\n- **Crisp bread –** Turn with tongs (there should be some golden patches) and cook the bread side for 90 seconds until golden and crispy (lower heat if browning too quickly).\n- **Toppings –** Slide onto cutting board, sprinkle with feta, drizzle with extra virgin olive oil. Sprinkle with other toppings you choose. Cut into 8 like pizza, enjoy\\!\n\n**1\\. Lebanese bread** – Large 30cm\/12″ version of pita bread, thin and double layered (ie they can be stuffed, but because they are so large it’s hard to split without tearing thin bread). Sold at any grocery store here in Australia, substitute with any thin pan-fry-able flatbreads, even tortillas. Adjust amount of topping you spread on it if using smaller bread.\n\nWhen trimming to fit in the pan, only cut one side else the bread may separate when cooking.\n\n**2\\. Meat** – I use chicken mince because this recipe came into existence when I wanted to do something interesting (but quick!) with chicken mince. Lamb is more traditional for Lebanese pizza (and delicious here!), though any mince\/ground meat can be used.\n\n**3\\. Baharat** – Lebanese \/ Middle Eastern spice blend, also called “Lebanese 7 Spice”, a blend that is uniquely heavy on all-spice and cinnamon. Find it at larger grocery stores (costs the same as regular spice mixes like Italian herbs), or make your own (below). Substitute with any Middle Eastern\/Moroccan spice blend or 2 teaspoons of Harissa paste.\n\n**Homemade baharat \/ Lebanese 7 Spice:**  \n1 tsp EACH ground all spice, cinnamon  \n3\/4 tsp ground coriander  \n1\/2 tsp black pepper  \n1\/4 tsp cumin powder  \n1\/8 tsp each ground cloves, nutmeg powder\n\nBased on this recipe from [Silk Road recipes](https:\/\/silkroadrecipes.com\/lebanese-7-spice-blend\/), tweaked to align with store bought I use.\n\n**4\\. Toppings –** So many options! Read in post for suggestions.\n\n**5\\. Non-stick pan essential** to ensure the meat doesn’t stick to the pan when you flip it. If you don’t have one, ensure the meat is not stuck to the pan before flipping.\n\n**Nutrition** per pizza assuming only the feta and 1 teaspoon olive oil is used for drizzling (that’s all you need). It also assumes 1 tablespoon of the 1 1\/2 tbsp of oil used for cooking ends up being consumed. You can reduce the cooking oil to 1 tablespoon but the bread won’t crisp quite as well and may burn a bit instead of going golden.\n\nCalories: 566cal (28%)Carbohydrates: 36g (12%)Protein: 37g (74%)Fat: 30g (46%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0\\.01gCholesterol: 110mg (37%)Sodium: 1507mg (66%)Potassium: 729mg (21%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 1202IU (24%)Vitamin C: 11mg (13%)Calcium: 239mg (24%)Iron: 2mg (11%)\n\nKeywords: lebanese pizza, manakish\n## Similar stuffed crispy bread-type-things\nClumsy heading. But you know what I mean\\!\n***\n## Life of Dozer\nNo dogs allowed on the couch.\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/No-dogs-on-couch-3.jpg?fit=900%2C1350)\n\nNo dogs allowed on the couch\\!\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/No-dogs-on-couch-2.jpg?fit=900%2C1350)\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2025\/01\/No-dogs-on-couch-1.jpg?fit=900%2C1350)","meta_canonical":null}

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Boilerpipe Text	Invented in pursuit of more interesting ways to use chicken mince, today’s recipe is a SOS take on lahmacun , Lebanese pizzas made with flatbreads topped with a thin layer of meat. Astoundingly fast to make, and extremely versatile – use any ground meat, add vegetables, and endless topping options! Dear Lebanese nationals Dear Lebanese nationals, Please don’t be offended by this recipe I’ve called a “Lebanese pizza.” I know they’re actually called manakish (among other names), made with homemade dough and comes with various toppings. I adore them all – I’d have the za’atar ones with every meal, the cheese ones stole my heart, and the meat ones (called lahmacun in Turkish) – wow. Just wow! So I don’t present today’s recipe as the real deal, but wanted to give a nod to the inspiration behind it, hence the name. Think of it as a SOS version of lahmacun for all those nights you’ve got no time to cook. And an interesting way to use chicken mince, which can be so dull and bland! Ingredients for 8 minute Lebanese pizza The speed of the recipe relies on a no-chop mince meat topping, store bought Lebanese bread for the base, and toppings that call for nothing more than opening a jar. But the main point I want to make here is versatility . There are loads of substitution options, and it’s hard to go wrong! 1. Spiced meat topping Here’s what you need for the meat topping. The recipe was born on a day I was trying to think of interesting ways to use chicken mince, so that’s what I’ve used. It’s delicious as is, and I’m glad to have another great chicken mince recipe in my arsenal, but frankly, even better with fattier meats – lamb or beef. Chicken mince (ground chicken) – I’ve used chicken here but you can use anything you want – lamb (Lebanese favourite!), beef, turkey, even pork. The spicing for the topping works with everything, and the cook time remains the same. Baharat (aka Lebanese 7 Spice) is the shortcut spice here. It’s a spice mix used in Middle Eastern cooking that is made with – yup, you guessed it – 7 spices! Cinnamon forward (very Middle Eastern), usually with cumin, coriander, all spice and pepper, then the other spices vary between paprika, cloves, nutmeg, and cardamom. I’ve popped a homemade version in the recipe notes. Find it at some large grocery stores (I get mine from Harris Farms, same price as dried herbs), fresh produce stores, Middle Eastern stores. Don’t fret if you can’t find it , substitute with any Middle Eastern or Moroccan spice mix (sold at all grocery stores), something more exotic like an Egyptian or African spice mix, Harissa paste, or even a Shawarma spice mix (from this recipe) . Tomato paste – Used in the meat mix for traditional Lebanese pizza. Adds a touch of colour and flavour. I substituted ketchup in an emergency. It wasn’t exactly the same, but it worked! Garlic – Because we love how much the Lebanese love garlic. Parsley or coriander/cilantro (OPTIONAL) – I added it because I had it, for a touch of colour and flavour. But it is by no means essential. Tip: try adding shredded zucchini and carrot into the mixture, to sneak some vegetables in and make the meat go further! 2. lebanese bread for the base Are you familiar with this large pita bread? It’s a staple at every grocery store here in Australia! Don’t worry if you can’t get it. This recipe will work with any flatbread. Or even tortillas! Lebanese bread – this is a type of flatbread that is sold in every grocery store here in Australia. It’s like a large pita bread – about 30cm / 12″ in diameter, a thin double layer of bread that can be separated. It’s not bready, like this type of pita pocket, which is why it cooks up crispy quite quickly. Other suitable flatbreads – Anything fairy thin but not paper thin (won’t be sturdy enough) that will go crispy when pan fried. Tortillas will work, though they won’t be quite as crispy. I’d make then quesadilla style (spread with meat, toppings, fold then fry). Greek pita bread , the thin kind not bready kind (like Golden Top brand , pictured in Lamb Souvlaki ) is ideal. 3. TOPPING OPTIONS I can’t stress enough though – toppings are essential, else it’s a little boring. I really recommend at least feta and olive oil, or anything that serves a similar purpose – goats cheese, labne, drizzle of yogurt mix with lemon, or even sour cream. Feta – I like to use Danish feta because it gets a bit smeary, though the more crumbly Greek feta is just as good. Goats cheese is extra excellent! Got leftovers from last weeks’ Goat Cheese Risoni ? Other ideas – Labne, yogurt, sour cream, avocado sauce (yes!), tahini sauce or whipped tahini yogurt sauce would also be fabulous. Essentially, a crumble or drizzle of something a little creamy goes a long way here. Extra virgin olive oil – Chicken mince is so lean, so this too is highly recommended. Though, if you use a creamy drizzle sauce in place of feta, you mightn’t need it. Everything else pictured is recommended but not essential! Here’s some notes on each: Toasty pine nuts – or sesame seeds (za’atar vibes), or almonds (chopped, flakes, slivers), walnuts or pistachios (pretty!) Red pepper flakes – Because a little fiery heat makes everything more interesting! Parsley or coriander/cilantro – For some fresh green and herby touch. Substitute with dried oregano (sprinkle it on top, like we do Greek Salad ). Lemon – Nice fresh finish, channeling the tangy touch you get from sumac in real Lebanese Pizza. More ideas! Sprinkles – Za’atar, dukkah, sumac or other spice mixes Chilli crisp or other chilli sauce – a swish of sriracha would totally work! Salsa like pico de gallo or even a bit of finely chopped tomato Olives or other pickled veg, chopped / finely sliced Rocket / arugula – Just a small handful (think – Rocket Prosciutto Pizza ) I have to stop here, else this post will be lengthy!! But you get the idea. 🙂 How to make this 8 minute Lebanese Pizza 4 minute prep, 3 minute cook, 1 minute toppings. YOU GOT THIS! Mix the spiced meat topping ingredients in a bowl. Trim the Lebanese bread so it fits in your pan. Only trim along one side so the bread stays together. Pan size – I use my large non-stick pan which is 30cm/12″ wide ( this one ). Spread the meat all over the bread, like you would peanut butter on toast! It will be and should be fairly thin. Pan fry the meat side down for 1 1/2 minutes on high heat until there are some golden patches. No longer – chicken mince dries out in a flash! (PS Don’t skimp on oil when pan frying, else the bread will just burn rather than go golden and crispy). Crisp base – Turn with tongs (the meat sticks!) then pan fry the bread side for 1 1/2 minutes until crispy, lowering the heat slightly if needed so the bread doesn’t burn. Sprinkle with toppings. Baseline is feta or goats cheese + olive oil, everything else just makes it even better. Cut like pizza then devour! Also – proof it’s crispy enough to pick up: Final words Cooked Lebanese pizzas will keep for a few days, but I recommend reheating by pan frying to re-crisp the base and a fresh drizzle of olive oil to rejuvenate the chicken. And final words of advice – don’t get hung up on having the exact ingredients listed. This recipe is more of a blueprint for you to use and make your own with what you’ve got! Hope you can find 8 minutes in your day to give this a go. 😉 I promise you won’t regret it. – Nagi x PS Some of you may have picked up that this recipe is like an open-faced Arayes , Lebanese meat stuffed pita breads, pan fried until crispy. Funnily enough, that’s where this recipe started! See Development Woe tales in the FAQ section below. 🙂 Watch how to make it Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. Servings 1 x 30cm/12″ pizza Tap or hover to scale Recipe video above. Invented in pursuit of more interesting ways to use chicken mince, this is a SOS take on traditional manakish Lebanese pizzas made with flatbreads topped with a thin layer of meat, commonly known by the Turkish name lahmacun . Astoundingly fast to make, and extremely versatile, think of this recipe as a blueprint rather than a rule book. Use any ground meat, add shredded vegetables – and topping options are endless! Don't skip the feta and olive oil for toppings. It really makes it. 🙂 ▢ 1 x ~30cm/12" Lebanese bread , (sub other thin flatbreads, Note 1) Spiced Chicken Mince spread: ▢ 125g / 4 oz chicken mince (ground chicken) (Note 2) ▢ 2 tsp tomato paste ▢ 1 tsp Baharat spice mix (aka Lebanese 7 spice) (Note 3 subs) ▢ 1/2 tsp paprika , sweet (or smoked) ▢ 1 garlic clove , crushed using garlic press ▢ 1/4 tsp cooking salt / kosher salt (halve for table salt) ▢ 1 tbsp finely chopped parsley or coriander/cilantro, totally optional (sub 1 tsp dried oregano) ▢ 1 1/2 tbsp extra virgin olive oil , for cooking (or regular olive oil) Toppings – essential! (Note 4) ▢ Extra virgin olive oil ▢ 2 tbsp Danish feta or goats cheese , crumbled (or regular feta) Toppings – optional (makes it even better!) ▢ Lemon juice , just a light drizzle ▢ Dried chilli flakes / red pepper flakes ▢ ~1 tbsp toasted pine nuts , roughly chopped (sub pistachios, almonds, sesame seeds) ▢ 1 tsp finely chopped parsley or coriander/cilantro Cook Mode Prevent screen from sleeping ABBREVIATED RECIPE: Trim bread to fit pan, mix filling, smear on bread. Heat oil on high, pan fry 90 seconds meat side down, then bread side 90 seconds until crispy. Top, cut, eat! FULL RECIPE: Use a large 30cm/12" non-stick pan. If needed, use scissors to cut one side of the Lebanese bread so it fits in your pan (Note 1 & 5) Mix the Chicken Spread ingredients in a bowl. Spread all across the surface of one side of the bread like peanut butter, smearing and pressing it onto the bread well so it sticks. Use it all! (It will be a fairly thin layer.) Cook meat side – Heat 1 tablespoon of oil in the pan over high heat. Place the bread in meat side down and cook for 90 seconds, pressing down lightly to encourage colour. The meat will stick to the bread! Crisp bread – Turn with tongs (there should be some golden patches) and cook the bread side for 90 seconds until golden and crispy (lower heat if browning too quickly). Toppings – Slide onto cutting board, sprinkle with feta, drizzle with extra virgin olive oil. Sprinkle with other toppings you choose. Cut into 8 like pizza, enjoy! 1. Lebanese bread – Large 30cm/12″ version of pita bread, thin and double layered (ie they can be stuffed, but because they are so large it’s hard to split without tearing thin bread). Sold at any grocery store here in Australia, substitute with any thin pan-fry-able flatbreads, even tortillas. Adjust amount of topping you spread on it if using smaller bread. When trimming to fit in the pan, only cut one side else the bread may separate when cooking. 2. Meat – I use chicken mince because this recipe came into existence when I wanted to do something interesting (but quick!) with chicken mince. Lamb is more traditional for Lebanese pizza (and delicious here!), though any mince/ground meat can be used. 3. Baharat – Lebanese / Middle Eastern spice blend, also called “Lebanese 7 Spice”, a blend that is uniquely heavy on all-spice and cinnamon. Find it at larger grocery stores (costs the same as regular spice mixes like Italian herbs), or make your own (below). Substitute with any Middle Eastern/Moroccan spice blend or 2 teaspoons of Harissa paste. Homemade baharat / Lebanese 7 Spice: 1 tsp EACH ground all spice, cinnamon 3/4 tsp ground coriander 1/2 tsp black pepper 1/4 tsp cumin powder 1/8 tsp each ground cloves, nutmeg powder Based on this recipe from Silk Road recipes , tweaked to align with store bought I use. 4. Toppings – So many options! Read in post for suggestions. 5. Non-stick pan essential to ensure the meat doesn’t stick to the pan when you flip it. If you don’t have one, ensure the meat is not stuck to the pan before flipping. Nutrition per pizza assuming only the feta and 1 teaspoon olive oil is used for drizzling (that’s all you need). It also assumes 1 tablespoon of the 1 1/2 tbsp of oil used for cooking ends up being consumed. You can reduce the cooking oil to 1 tablespoon but the bread won’t crisp quite as well and may burn a bit instead of going golden. Calories: 566 cal (28%) Carbohydrates: 36 g (12%) Protein: 37 g (74%) Fat: 30 g (46%) Saturated Fat: 8 g (50%) Polyunsaturated Fat: 3 g Monounsaturated Fat: 16 g Trans Fat: 0.01 g Cholesterol: 110 mg (37%) Sodium: 1507 mg (66%) Potassium: 729 mg (21%) Fiber: 2 g (8%) Sugar: 2 g (2%) Vitamin A: 1202 IU (24%) Vitamin C: 11 mg (13%) Calcium: 239 mg (24%) Iron: 2 mg (11%) Keywords: lebanese pizza, manakish Similar stuffed crispy bread-type-things Clumsy heading. But you know what I mean! Life of Dozer No dogs allowed on the couch. No dogs allowed on the couch!
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[![](https://secure.gravatar.com/avatar/75eae612677fdf550ba9a478ea595902153a0a06b8b27aaf6bc3eddcf6367244?s=96&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)](http://www.recipetineats.com/about-me/) By [Nagi Maehashi](http://www.recipetineats.com/about-me/) [154 Comments](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comments) Share Share - [Copy Link](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/) - [E-mail](<mailto:?subject=RecipeTin Eats: 8 minute Lebanese Pizza – chicken mince recipe!&body=https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/>) - [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/&t=8%20minute%20Lebanese%20Pizza%20%E2%80%93%20chicken%20mince%20recipe!) - [WhatsApp](https://api.whatsapp.com/send?text=8%20minute%20Lebanese%20Pizza%20%E2%80%93%20chicken%20mince%20recipe!%20-%20https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/) Published22 Jan '25 Updated24 Mar '26 Jump to [Recipe](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#recipe) Video Dozer Invented in pursuit of more interesting ways to use chicken mince, today’s recipe is a SOS take on lahmacun, Lebanese pizzas made with flatbreads topped with a thin layer of meat. Astoundingly fast to make, and extremely versatile – use any ground meat, add vegetables, and endless topping options\! ![8 Minute Lebanese Pizza](https://www.recipetineats.com/tachyon/2025/01/Quick-Lebanese-pizza_1.jpg) ## Dear Lebanese nationals Dear Lebanese nationals, Please don’t be offended by this recipe I’ve called a “Lebanese pizza.” I know they’re actually called manakish (among other names), made with homemade dough and comes with various toppings. I adore them all – I’d have the za’atar ones with every meal, the cheese ones stole my heart, and the meat ones (called lahmacun in Turkish) – wow. Just wow\! So I don’t present today’s recipe as the real deal, but wanted to give a nod to the inspiration behind it, hence the name. Think of it as a SOS version of lahmacun for all those nights you’ve got no time to cook. And an interesting way to use chicken mince, which can be so dull and bland\! ![8 Minute Lebanese Pizza](https://www.recipetineats.com/tachyon/2025/01/Quick-Lebanese-pizza_2.jpg) ![Quick Lebanese Pizza](https://www.recipetineats.com/tachyon/2025/01/Quick-Lebanese-pizza_7.jpg?fit=900%2C1350) ![Quick Lebanese Pizza](https://www.recipetineats.com/tachyon/2025/01/Quick-Lebanese-pizza_8.jpg?fit=900%2C1350) ![Quick Lebanese Pizza](https://www.recipetineats.com/tachyon/2025/01/Quick-Lebanese-pizza_9.jpg?fit=900%2C1350) ## Ingredients for 8 minute Lebanese pizza The speed of the recipe relies on a no-chop mince meat topping, store bought Lebanese bread for the base, and toppings that call for nothing more than opening a jar. But the main point I want to make here is versatility. There are loads of substitution options, and it’s hard to go wrong\! ### 1\. Spiced meat topping Here’s what you need for the meat topping. The recipe was born on a day I was trying to think of interesting ways to use chicken mince, so that’s what I’ve used. It’s delicious as is, and I’m glad to have another great chicken mince recipe in my arsenal, but frankly, even better with fattier meats – lamb or beef. ![](https://www.recipetineats.com/tachyon/2025/01/Lebanese-Chicken-Pizza-Ingredients-2.jpg?fit=900%2C857) - Chicken mince (ground chicken) – I’ve used chicken here but you can use anything you want – lamb (Lebanese favourite!), beef, turkey, even pork. The spicing for the topping works with everything, and the cook time remains the same. - Baharat (aka Lebanese 7 Spice) is the shortcut spice here. It’s a spice mix used in Middle Eastern cooking that is made with – yup, you guessed it – 7 spices! Cinnamon forward (very Middle Eastern), usually with cumin, coriander, all spice and pepper, then the other spices vary between paprika, cloves, nutmeg, and cardamom. I’ve popped a homemade version in the recipe notes. Find it at some large grocery stores (I get mine from Harris Farms, same price as dried herbs), fresh produce stores, Middle Eastern stores. Don’t fret if you can’t find it, substitute with any Middle Eastern or Moroccan spice mix (sold at all grocery stores), something more exotic like an Egyptian or African spice mix, Harissa paste, or even a Shawarma spice mix (from [this recipe)](https://www.recipetineats.com/chicken-sharwama-middle-eastern/). - Tomato paste – Used in the meat mix for traditional Lebanese pizza. Adds a touch of colour and flavour. I substituted ketchup in an emergency. It wasn’t exactly the same, but it worked\! - Garlic – Because we love how much the Lebanese love garlic. - Parsley or coriander/cilantro (OPTIONAL) – I added it because I had it, for a touch of colour and flavour. But it is by no means essential. Tip: try adding shredded zucchini and carrot into the mixture, to sneak some vegetables in and make the meat go further\! * ### 2\. lebanese bread for the base Are you familiar with this large pita bread? It’s a staple at every grocery store here in Australia! Don’t worry if you can’t get it. This recipe will work with any flatbread. Or even tortillas\! ![](https://www.recipetineats.com/tachyon/2025/01/Lebanese-bread.jpg?fit=900%2C1200) Lebanese bread – this is a type of flatbread that is sold in every grocery store here in Australia. It’s like a large pita bread – about 30cm / 12″ in diameter, a thin double layer of bread that can be separated. It’s not bready, [like this](https://www.recipetineats.com/uploads/2017/07/Moroccan-lamb-meatballs_5-SQ.jpg) type of pita pocket, which is why it cooks up crispy quite quickly. Other suitable flatbreads – Anything fairy thin but not paper thin (won’t be sturdy enough) that will go crispy when pan fried. - Tortillas will work, though they won’t be quite as crispy. I’d make then [quesadilla](https://www.recipetineats.com/quesadilla/) style (spread with meat, toppings, fold then fry). - Greek pita bread, the thin kind not bready kind (like [Golden Top brand](https://www.harrisfarm.com.au/products/golden-top-pita-bread-94585?_pos=1&_sid=aaa4b2a86&_ss=r), pictured in [Lamb Souvlaki](https://www.recipetineats.com/uploads/2023/11/Lamb-souvlaki_1.jpg)) is ideal. * ### 3\. TOPPING OPTIONS I can’t stress enough though – toppings are essential, else it’s a little boring. I really recommend at least feta and olive oil, or anything that serves a similar purpose – goats cheese, labne, drizzle of yogurt mix with lemon, or even sour cream. ![](https://www.recipetineats.com/tachyon/2025/01/Lebanese-Chicken-Pizza-Ingredients-3.jpg?fit=900%2C857) - Feta – I like to use Danish feta because it gets a bit smeary, though the more crumbly Greek feta is just as good. Goats cheese is extra excellent! Got leftovers from last weeks’ [Goat Cheese Risoni](https://www.recipetineats.com/creamy-goat-cheese-roasted-red-pepper-risoni-orzo/)? Other ideas – Labne, yogurt, sour cream, [avocado sauce](https://www.recipetineats.com/avocado-sauce/) (yes!), [tahini sauce](https://www.recipetineats.com/tahini-sauce/) or [whipped tahini yogurt sauce](https://www.recipetineats.com/green-beans-with-a-mountain-of-panko/) would also be fabulous. Essentially, a crumble or drizzle of something a little creamy goes a long way here. - Extra virgin olive oil – Chicken mince is so lean, so this too is highly recommended. Though, if you use a creamy drizzle sauce in place of feta, you mightn’t need it. Everything else pictured is recommended but not essential! Here’s some notes on each: - Toasty pine nuts – or sesame seeds (za’atar vibes), or almonds (chopped, flakes, slivers), walnuts or pistachios (pretty!) - Red pepper flakes – Because a little fiery heat makes everything more interesting\! - Parsley or coriander/cilantro – For some fresh green and herby touch. Substitute with dried oregano (sprinkle it on top, like we do [Greek Salad](https://www.recipetineats.com/greek-salad/)). - Lemon – Nice fresh finish, channeling the tangy touch you get from sumac in real Lebanese Pizza. More ideas\! - Sprinkles – Za’atar, dukkah, sumac or other spice mixes - Chilli crisp or other chilli sauce – a swish of sriracha would totally work\! - Salsa like [pico de gallo](https://www.recipetineats.com/pico-de-gallo-authentic/) or even a bit of finely chopped tomato - Olives or other pickled veg, chopped / finely sliced - Rocket / arugula – Just a small handful (think – [Rocket Prosciutto Pizza](https://www.recipetineats.com/uploads/2020/05/Proscuitto-Rocket-Pizza.jpg)) I have to stop here, else this post will be lengthy!! But you get the idea. 🙂 * ## How to make this 8 minute Lebanese Pizza 4 minute prep, 3 minute cook, 1 minute toppings. YOU GOT THIS\! ![](https://www.recipetineats.com/tachyon/2025/01/How-to-make-8-minute-Lebanese-Pizza-1.jpg?fit=900%2C327) 1. Mix the spiced meat topping ingredients in a bowl. 2. Trim the Lebanese bread so it fits in your pan. Only trim along one side so the bread stays together. Pan size – I use my large non-stick pan which is 30cm/12″ wide ([this one](https://www.amazon.com.au/Pyrolux-Heavy-Duty-Chef-Black-11198/dp/B077P2FDTL/ref=asc_df_B077P2FDTL/?tag=googleshopdsk-22&linkCode=df0&hvadid=341793029939&hvpos=&hvnetw=g&hvrand=8254920266386615509&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9071791&hvtargid=pla-900174401661&psc=1&mcid=6eeafb49169c3a68af6f6a1e8ff1674f)). ![](https://www.recipetineats.com/tachyon/2025/01/How-to-make-8-minute-Lebanese-Pizza-2.jpg?fit=900%2C339) 1. Spread the meat all over the bread, like you would peanut butter on toast! It will be and should be fairly thin. 2. Pan fry the meat side down for 1 1/2 minutes on high heat until there are some golden patches. No longer – chicken mince dries out in a flash\! (PS Don’t skimp on oil when pan frying, else the bread will just burn rather than go golden and crispy). ![](https://www.recipetineats.com/tachyon/2025/01/How-to-make-8-minute-Lebanese-Pizza-3.jpg?fit=900%2C340) 1. Crisp base – Turn with tongs (the meat sticks!) then pan fry the bread side for 1 1/2 minutes until crispy, lowering the heat slightly if needed so the bread doesn’t burn. 2. Sprinkle with toppings. Baseline is feta or goats cheese + olive oil, everything else just makes it even better. Cut like pizza then devour\! ![8 Minute Lebanese Pizza](https://www.recipetineats.com/tachyon/2025/01/Quick-Lebanese-pizza_3.jpg) Also – proof it’s crispy enough to pick up: ![8 Minute Lebanese Pizza](https://www.recipetineats.com/tachyon/2025/01/Quick-Lebanese-pizza_4.jpg) ## Final words Cooked Lebanese pizzas will keep for a few days, but I recommend reheating by pan frying to re-crisp the base and a fresh drizzle of olive oil to rejuvenate the chicken. And final words of advice – don’t get hung up on having the exact ingredients listed. This recipe is more of a blueprint for you to use and make your own with what you’ve got\! Hope you can find 8 minutes in your day to give this a go. 😉 I promise you won’t regret it. – Nagi x PS Some of you may have picked up that this recipe is like an open-faced [Arayes](https://www.recipetineats.com/arayes-lebanese-meat-stuffed-pita/), Lebanese meat stuffed pita breads, pan fried until crispy. Funnily enough, that’s where this recipe started! See Development Woe tales in the FAQ section below. 🙂 ## 8 minute Lebanese pizza FAQ ### Development woes? None for this actual recipe but plenty leading up to it! This came into existence because I was determined to expand my chicken mince repertoire. It’s so lean, it overcooks so easily and I usually resort to adding cheese or serving with loads of sauce to compensate. So, faced with a packet of expiring chicken mince, I had what I thought was a brilliant idea to try a chicken mince version of Lebanese [Arayes](https://www.recipetineats.com/arayes-lebanese-meat-stuffed-pita/), a recipe I shared a couple of years ago where raw spiced lamb mince is stuffed inside pita breads then pan fried until crisp. In theory, it should’ve worked. In reality, it was bland. Chicken mince is way less flavourful than lamb mince, so cooking it inside bread where it doesn’t get browned just lacked flavour. I tried twice, dialling up the spicing, but it was still no good. Recognising that the lack of meat browning was the problem, I then flipped to the Lebanese pizza idea where the meat is exposed so I could get colour on it. And it worked! It was so, so delicious, and kept getting more delicious the more toppings I put on it. 😂 So actually, it originally came about as an “open faced Arayes” but then I realised it had re-routed to be a variation of Lebanese pizzas, so I changed the name\! ### Tell me about the testing you did\! This recipe was a cinch! It’s a low-risk fast recipe so I didn’t need to do much testing on the cooking process. I made the same recipe with beef and pork to make sure they were still tasty using the same quantity of spicing and salt (which they were). I didn’t do lamb because it’s similar to beef in terms of amount of flavour it can take / needs – and I know it’s the best because lamb is a natural protein choice for Lebanese food and flavours. 🙂 * ## Watch how to make it Hungry for more? Subscribe to my [newsletter](https://recipetineats.ck.page/6f68ed0a2d) and follow along on [Facebook](https://www.facebook.com/RecipeTinEats), [Pinterest](http://www.pinterest.com/recipetin/) and [Instagram](http://instagram.com/recipe_tin) for all of the latest updates. ![8 Minute Lebanese Pizza](https://www.recipetineats.com/tachyon/2025/01/Quick-Lebanese-pizza_1.jpg?resize=206%2C206) ## 8 minute Lebanese Pizzas (Lahmacun!) Author: Nagi Prep: 5 minutes mins Cook: 3 minutes mins Dinner, Main lebanese, Middle Eastern 4\.86 from 61 votes Servings[1](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/) x 30cm/12″ pizza Tap or hover to scale [Print](https://www.recipetineats.com/wprm_print/8-minute-lebanese-pizzas-lahmacun) Recipe video above. Invented in pursuit of more interesting ways to use chicken mince, this is a SOS take on traditional manakish Lebanese pizzas made with flatbreads topped with a thin layer of meat, commonly known by the Turkish name lahmacun. Astoundingly fast to make, and extremely versatile, think of this recipe as a blueprint rather than a rule book. Use any ground meat, add shredded vegetables – and topping options are endless\! Don't skip the feta and olive oil for toppings. It really makes it. 🙂 ### Ingredients - ▢ 1 x ~30cm/12" Lebanese bread , (sub other thin flatbreads, Note 1) #### Spiced Chicken Mince spread: - ▢ 125g / 4 oz chicken mince (ground chicken) (Note 2) - ▢ 2 tsp tomato paste - ▢ 1 tsp Baharat spice mix (aka Lebanese 7 spice) (Note 3 subs) - ▢ 1/2 tsp paprika , sweet (or smoked) - ▢ 1 garlic clove , crushed using garlic press - ▢ 1/4 tsp cooking salt / kosher salt (halve for table salt) - ▢ 1 tbsp finely chopped parsley or coriander/cilantro, totally optional (sub 1 tsp dried oregano) - ▢ 1 1/2 tbsp extra virgin olive oil , for cooking (or regular olive oil) #### Toppings – essential! (Note 4) - ▢ Extra virgin olive oil - ▢ 2 tbsp Danish feta or goats cheese , crumbled (or regular feta) #### Toppings – optional (makes it even better!) - ▢ Lemon juice , just a light drizzle - ▢ Dried chilli flakes / red pepper flakes - ▢ ~1 tbsp toasted pine nuts , roughly chopped (sub pistachios, almonds, sesame seeds) - ▢ 1 tsp finely chopped parsley or coriander/cilantro Cook Mode Prevent screen from sleeping ### Instructions #### ABBREVIATED RECIPE: - Trim bread to fit pan, mix filling, smear on bread. Heat oil on high, pan fry 90 seconds meat side down, then bread side 90 seconds until crispy. Top, cut, eat\! #### FULL RECIPE: - Use a large 30cm/12" non-stick pan. If needed, use scissors to cut one side of the Lebanese bread so it fits in your pan (Note 1 & 5) - Mix the Chicken Spread ingredients in a bowl. Spread all across the surface of one side of the bread like peanut butter, smearing and pressing it onto the bread well so it sticks. Use it all! (It will be a fairly thin layer.) - Cook meat side – Heat 1 tablespoon of oil in the pan over high heat. Place the bread in meat side down and cook for 90 seconds, pressing down lightly to encourage colour. The meat will stick to the bread\! - Crisp bread – Turn with tongs (there should be some golden patches) and cook the bread side for 90 seconds until golden and crispy (lower heat if browning too quickly). - Toppings – Slide onto cutting board, sprinkle with feta, drizzle with extra virgin olive oil. Sprinkle with other toppings you choose. Cut into 8 like pizza, enjoy\! ### Recipe Notes: 1\. Lebanese bread – Large 30cm/12″ version of pita bread, thin and double layered (ie they can be stuffed, but because they are so large it’s hard to split without tearing thin bread). Sold at any grocery store here in Australia, substitute with any thin pan-fry-able flatbreads, even tortillas. Adjust amount of topping you spread on it if using smaller bread. When trimming to fit in the pan, only cut one side else the bread may separate when cooking. 2\. Meat – I use chicken mince because this recipe came into existence when I wanted to do something interesting (but quick!) with chicken mince. Lamb is more traditional for Lebanese pizza (and delicious here!), though any mince/ground meat can be used. 3\. Baharat – Lebanese / Middle Eastern spice blend, also called “Lebanese 7 Spice”, a blend that is uniquely heavy on all-spice and cinnamon. Find it at larger grocery stores (costs the same as regular spice mixes like Italian herbs), or make your own (below). Substitute with any Middle Eastern/Moroccan spice blend or 2 teaspoons of Harissa paste. Homemade baharat / Lebanese 7 Spice: 1 tsp EACH ground all spice, cinnamon 3/4 tsp ground coriander 1/2 tsp black pepper 1/4 tsp cumin powder 1/8 tsp each ground cloves, nutmeg powder Based on this recipe from [Silk Road recipes](https://silkroadrecipes.com/lebanese-7-spice-blend/), tweaked to align with store bought I use. 4\. Toppings – So many options! Read in post for suggestions. 5\. Non-stick pan essential to ensure the meat doesn’t stick to the pan when you flip it. If you don’t have one, ensure the meat is not stuck to the pan before flipping. Nutrition per pizza assuming only the feta and 1 teaspoon olive oil is used for drizzling (that’s all you need). It also assumes 1 tablespoon of the 1 1/2 tbsp of oil used for cooking ends up being consumed. You can reduce the cooking oil to 1 tablespoon but the bread won’t crisp quite as well and may burn a bit instead of going golden. ### Nutrition Information: Calories: 566cal (28%)Carbohydrates: 36g (12%)Protein: 37g (74%)Fat: 30g (46%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0\.01gCholesterol: 110mg (37%)Sodium: 1507mg (66%)Potassium: 729mg (21%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 1202IU (24%)Vitamin C: 11mg (13%)Calcium: 239mg (24%)Iron: 2mg (11%) Keywords: lebanese pizza, manakish Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at [@recipe\_tin](https://www.instagram.com/recipe_tin/). ## Similar stuffed crispy bread-type-things Clumsy heading. But you know what I mean\! [![Crispy quesadillas baked in the oven](https://www.recipetineats.com/tachyon/2024/07/Baked-Beef-Quasadillas-51259.jpg?resize=747%2C747) Crispy oven baked quesadillas](https://www.recipetineats.com/crispy-oven-baked-quesadillas/) [![Aloo Paratha (Indian Potato Stuffed Flatbreads) filled with mashed potato and spiced beef on a tray, ready to be served.](https://www.recipetineats.com/tachyon/2014/11/Aloo-Paratha-3.jpg?resize=680%2C747) Aloo Paratha (Indian Potato Stuffed Flatbread)](https://www.recipetineats.com/aloo-paratha-indian-potato-stuffed-flatbread/) [![Hot Ham, Egg and Cheese Pockets made with tortillas in a basket, with some cut showing the inside with molten cheese and perfectly cooked egg.](https://www.recipetineats.com/tachyon/2016/12/No-Washing-Up-Ham-Cheese-Pockets-8.jpg?resize=747%2C747) No Washing Up Ham, Egg & Cheese Pockets](https://www.recipetineats.com/no-washing-up-ham-egg-cheese-pockets/) [![Stack of Arayes - Lebanese Meat Stuffed Crispy Pita](https://www.recipetineats.com/tachyon/2023/07/Arayes_2-close-up.jpg?resize=747%2C747) Arayes – Lebanese Meat-Stuffed Crispy Pita](https://www.recipetineats.com/arayes-lebanese-meat-stuffed-pita/) [![Stack of freshly cooked Quesadillas, crispy on the outside and molten cheesy goodness on the inside.](https://www.recipetineats.com/tachyon/2018/06/Quesadillas_4.jpg?resize=747%2C747) Quesadilla!!\!](https://www.recipetineats.com/quesadilla/) [![Stack of Spinach and Feta Gozleme](https://www.recipetineats.com/tachyon/2019/03/Spinach-Feta-Gozleme.jpg?resize=747%2C747) Gozleme\!](https://www.recipetineats.com/gozleme/) [![Crispy quesadillas baked in the oven](https://www.recipetineats.com/tachyon/2024/07/Baked-Beef-Quasadillas-51259.jpg?resize=747%2C747) Crispy oven baked quesadillas](https://www.recipetineats.com/crispy-oven-baked-quesadillas/) [![Aloo Paratha (Indian Potato Stuffed Flatbreads) filled with mashed potato and spiced beef on a tray, ready to be served.](https://www.recipetineats.com/tachyon/2014/11/Aloo-Paratha-3.jpg?resize=680%2C747) Aloo Paratha (Indian Potato Stuffed Flatbread)](https://www.recipetineats.com/aloo-paratha-indian-potato-stuffed-flatbread/) [![Hot Ham, Egg and Cheese Pockets made with tortillas in a basket, with some cut showing the inside with molten cheese and perfectly cooked egg.](https://www.recipetineats.com/tachyon/2016/12/No-Washing-Up-Ham-Cheese-Pockets-8.jpg?resize=747%2C747) No Washing Up Ham, Egg & Cheese Pockets](https://www.recipetineats.com/no-washing-up-ham-egg-cheese-pockets/) [![Stack of Arayes - Lebanese Meat Stuffed Crispy Pita](https://www.recipetineats.com/tachyon/2023/07/Arayes_2-close-up.jpg?resize=747%2C747) Arayes – Lebanese Meat-Stuffed Crispy Pita](https://www.recipetineats.com/arayes-lebanese-meat-stuffed-pita/) [![Stack of freshly cooked Quesadillas, crispy on the outside and molten cheesy goodness on the inside.](https://www.recipetineats.com/tachyon/2018/06/Quesadillas_4.jpg?resize=747%2C747) Quesadilla!!\!](https://www.recipetineats.com/quesadilla/) [![Stack of Spinach and Feta Gozleme](https://www.recipetineats.com/tachyon/2019/03/Spinach-Feta-Gozleme.jpg?resize=747%2C747) Gozleme\!](https://www.recipetineats.com/gozleme/) *** ## Life of Dozer No dogs allowed on the couch. ![](https://www.recipetineats.com/tachyon/2025/01/No-dogs-on-couch-3.jpg?fit=900%2C1350) No dogs allowed on the couch\! ![](https://www.recipetineats.com/tachyon/2025/01/No-dogs-on-couch-2.jpg?fit=900%2C1350) ![](https://www.recipetineats.com/tachyon/2025/01/No-dogs-on-couch-1.jpg?fit=900%2C1350) [Previous Post Mango bars with lime glaze](https://www.recipetineats.com/mango-bars-with-lime-glaze/) [Next Post Prawn cocktail mini tacos](https://www.recipetineats.com/prawn-cocktail-mini-tacos/) #### Hi, I'm Nagi\! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\! [Read More](http://www.recipetineats.com/about-me/) ### Free Recipe eBooks Join my free email list to receive THREE free cookbooks\! ## Reader Interactions ### Leave a Comment [Cancel reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#respond) #### 154 Comments 1. ![](https://secure.gravatar.com/avatar/211cc1eb30866274f859470e924c253bcff3da17b37af6ee40741d95ce089469?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)[Debby Floyd](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/?utm_id=97758_v0_s04_e221_tv2_a1demonl44vv77#recipe) says March 28, 2026 at 8:44 am Made this after a week of babysitting a sick grandchild and needing a quick, easy supper! Made it with the bare essentials and it was wonderful! Thank you so much. I’ll be making it again\! [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1997965) 2. ![](https://secure.gravatar.com/avatar/30b48fb3ba2372f30284067030865b01a475ad38e8bc8bcccd342676dcbe1964?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Cindi says March 17, 2026 at 6:47 pm Hi there! 🙂 do I had the 7.5 tspns of oil into the.meat mixture? Ty oh I adjusted the amount so I could make 5 pizzas, hence the 7.5 tspns. Thanks again [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1991292) 3. ![](https://secure.gravatar.com/avatar/30b48fb3ba2372f30284067030865b01a475ad38e8bc8bcccd342676dcbe1964?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Cindi says March 17, 2026 at 6:40 pm Hi there! 🙂 do I had the 7.5 tspns of oil into the.meat mixture? Ty [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1991289) 4. ![](https://secure.gravatar.com/avatar/98897e33cace8c6ab035b456e7a33d0059f18215d5aa93ba7d8d51a43a4693f3?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)AJ says February 24, 2026 at 5:40 am Absolutely stunning and very economical meal! Thanks again Nagi xx [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1975733) 5. ![](https://secure.gravatar.com/avatar/cf4be5766cd2ef622fc471fd053d1e265f744f5222ac4fec39e8e1998a8a36bb?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)LB says February 7, 2026 at 3:30 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Winner. So easy so tasty. [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1959839) 6. ![](https://secure.gravatar.com/avatar/4aa1fa6c3d9289d9241771bf895e53171c6e20d3d9b4394bb9223fb5ddf53925?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Kev says January 12, 2026 at 9:27 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Brilliant and delicious. Super easy. One fo the kids said it tasted a bit like KFC, so thats a win for me. [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1927160) 7. ![](https://secure.gravatar.com/avatar/8deae9aae40bffe1d1dd6f32fe2e436c894049e629f635ab3b0715b2628a997a?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Jo says November 18, 2025 at 6:06 am Such a delicious dinner, an absolute winner. I didn’t have baharat but easy to make from the spices I had. I can recommend serving it with a bunch of rocket on top that’s been lightly dressed with lemon and olive oil. Unbelievable!!\! [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1883297) 8. ![](https://secure.gravatar.com/avatar/789e72e5998d4b817deccaedae19b7fb0205341fc7f5679ae760a009fc1c6069?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Angela says November 16, 2025 at 9:09 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I loved this one! The husband and teenager not so much, but they, sometimes mum has to have a meal she enjoys\! [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1882434) 9. ![](https://secure.gravatar.com/avatar/3513df1177327edfa62f8c20fa5ce1ab99097a66f5aa53600be2a48584f2a8d3?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)[Harmindar Singh Chhabra](https://solemates.in/) says November 4, 2025 at 5:23 am thank you for information [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1871598) 10. ![](https://secure.gravatar.com/avatar/f572785e20c1ab397d540a143d212d7dd2a132e6cf44bfee2b452dc13ff52d78?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Andrea says October 29, 2025 at 2:19 pm Loved this!! Perfect to use up leftover lebanese bread, will be keeping a batch of mince ready to go in the freezer [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1867691) 11. ![](https://secure.gravatar.com/avatar/975c0042d45990cab5ee1800ea2800f732a8a3524f2eb23c1d5fe56faa43c29b?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Nicole Di Ciero says October 24, 2025 at 7:21 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I loved this pizza. It was a great Fast Food Friday option. I will definitely be making this again. [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1864670) 12. ![](https://secure.gravatar.com/avatar/5d2bf6d1b468b46b2fd11d1705e60d21ce1d158336325b649fbd933b2fc7617a?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Catherine says October 6, 2025 at 5:21 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) This is a quick easy pizza to make for a weekend lunch, or school holidays. I baked mine in the oven as I used 500g chicken mince to make four. Plus I find it easier than trying to flip in the pan, and no oil was needed. 180C for 8 min. [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1849864) - ![](https://secure.gravatar.com/avatar/141dc4870892951b027e240e856245a2ba61ce7253d5d9051a1310a27d97426b?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)[cooking ceight](https://www.cooking-ceight.com/) says October 8, 2025 at 11:45 pm Have you ever tried Msemen Mahchi? This Moroccan stuffed flatbread is crispy on the outside and bursting with delicious, savory filling inside! 💛 <https://www.cooking-ceight.com/msemen-mahchi/> [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1851851) 13. ![](https://secure.gravatar.com/avatar/dfbd9072aceae820603ff91dc451c5e6a567a8d5c5ad0e0d8859a5fdb555315b?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Michael says October 4, 2025 at 7:18 pm Love the recipe, so quick and easy. Works perfectly with chicken mince but when I tried with beef or pork, nothing sticks to the bread – maybe the beef/pork mince was too fatty? [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1848736) 14. ![](https://secure.gravatar.com/avatar/7d201694556567c8b9cc2bb5f626f133cb026d226887481a95f44d617f4bb636?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Jude Patterson says September 26, 2025 at 7:49 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Great recipe, I’ve used Aldi bazaar flat breads, perfect!\! Your pan needs to be super hot for the meat to stick, I also pressed the flat bread on to the base of the pan whilst cooking. It was super crispy and very taste my son asked if we could please have this again tomorrow. [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1842572) 15. ![](https://secure.gravatar.com/avatar/ce4cd724866562a12a15414d66567ba2fad34566ad142826aa24fd26717ce7bb?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Michele Gordon says September 14, 2025 at 7:32 pm Absolutely yummy! I used Coles Roti Wraps. Toppings were chilli flakes, Persian feta, and toasted pine nuts. All toppings were a must for us. Once cooked and topping on, we folded the roti in half and ate with a knife & fork. Had some mince mixture left over and have frozen it for a quick lunch. Thank Nagi… another winning recipe! xx [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1833612) 16. ![](https://secure.gravatar.com/avatar/ad83ecdc7a2d54f2e6062da221bf0d93d8e4a7f3e47ec117fec493928dd88076?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)john hammond says September 7, 2025 at 2:28 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) So good! So easy. One’s not enough\! [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1827938) 17. ![](https://secure.gravatar.com/avatar/a2d32652556ad1ab2560d9b4b777b358d5d625c40ace816589ce7e96aaf0aef2?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Stuart says September 5, 2025 at 6:19 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) OMG!!! Wow! So awesome and delish\! [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1826982) 18. ![](https://secure.gravatar.com/avatar/388938f7506a2db2bfff2176747c096cec530f34e3f742683cda820c828fcce5?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)MJ says August 18, 2025 at 6:25 pm Thanks again, Nagi! My picky-eating daughter loved this, (even with the grated carrots added in) and she had fun helping out with mixing and spreading the meat. We’ll probably be making this one a lot\! [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1814675) 19. ![](https://secure.gravatar.com/avatar/75c37356ed58d0cfcb8aa4ad040e4ff596fc6931500c26b58d2643d7c7125125?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Janelle says August 5, 2025 at 5:24 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) The first time I made this in the frypan and struggled with flipping it. Just made it again in the air fryer 5 mins at 180 degrees and it was much easier and tasted just as good. Yum\! [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1806806) 20. ![](https://secure.gravatar.com/avatar/9c7c6f437f4d304e966afea28c2573db1f3238b6a5ffdc4f17ac79463d482ff1?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)AliceK says July 25, 2025 at 9:21 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Wonderful! Very quick and easy once the meat mixture was made. I used individual pitas and ground lamb, and the meat didn’t fall off! I served this with tabboule salad. I’m going to make this when we go camping\! [Reply](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/#comment-1799375) [Older Comments](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/comment-page-2/#comments) ## Primary Sidebar ![](https://www.recipetineats.com/tachyon/2018/12/nagi.jpg?resize=747%2C747) ### Hi, I'm Nagi\! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\! [Read More](https://www.recipetineats.com/nagi-recipetin-eats/) ### Free Recipe eBooks Join my free email list to receive THREE free cookbooks\! ![](https://www.recipetineats.com/tachyon/2018/12/dozer.jpeg) ### Meet Dozer Official taste tester of RecipeTin Eats\! 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Readable Markdown	Invented in pursuit of more interesting ways to use chicken mince, today’s recipe is a SOS take on lahmacun, Lebanese pizzas made with flatbreads topped with a thin layer of meat. Astoundingly fast to make, and extremely versatile – use any ground meat, add vegetables, and endless topping options\! ![8 Minute Lebanese Pizza](https://www.recipetineats.com/tachyon/2025/01/Quick-Lebanese-pizza_1.jpg) ## Dear Lebanese nationals Dear Lebanese nationals, Please don’t be offended by this recipe I’ve called a “Lebanese pizza.” I know they’re actually called manakish (among other names), made with homemade dough and comes with various toppings. I adore them all – I’d have the za’atar ones with every meal, the cheese ones stole my heart, and the meat ones (called lahmacun in Turkish) – wow. Just wow\! So I don’t present today’s recipe as the real deal, but wanted to give a nod to the inspiration behind it, hence the name. Think of it as a SOS version of lahmacun for all those nights you’ve got no time to cook. And an interesting way to use chicken mince, which can be so dull and bland\! ![8 Minute Lebanese Pizza](https://www.recipetineats.com/tachyon/2025/01/Quick-Lebanese-pizza_2.jpg) ![Quick Lebanese Pizza](https://www.recipetineats.com/tachyon/2025/01/Quick-Lebanese-pizza_7.jpg?fit=900%2C1350) ![Quick Lebanese Pizza](https://www.recipetineats.com/tachyon/2025/01/Quick-Lebanese-pizza_8.jpg?fit=900%2C1350) ![Quick Lebanese Pizza](https://www.recipetineats.com/tachyon/2025/01/Quick-Lebanese-pizza_9.jpg?fit=900%2C1350) ## Ingredients for 8 minute Lebanese pizza The speed of the recipe relies on a no-chop mince meat topping, store bought Lebanese bread for the base, and toppings that call for nothing more than opening a jar. But the main point I want to make here is versatility. There are loads of substitution options, and it’s hard to go wrong\! ### 1\. Spiced meat topping Here’s what you need for the meat topping. The recipe was born on a day I was trying to think of interesting ways to use chicken mince, so that’s what I’ve used. It’s delicious as is, and I’m glad to have another great chicken mince recipe in my arsenal, but frankly, even better with fattier meats – lamb or beef. ![](https://www.recipetineats.com/tachyon/2025/01/Lebanese-Chicken-Pizza-Ingredients-2.jpg?fit=900%2C857) - Chicken mince (ground chicken) – I’ve used chicken here but you can use anything you want – lamb (Lebanese favourite!), beef, turkey, even pork. The spicing for the topping works with everything, and the cook time remains the same. - Baharat (aka Lebanese 7 Spice) is the shortcut spice here. It’s a spice mix used in Middle Eastern cooking that is made with – yup, you guessed it – 7 spices! Cinnamon forward (very Middle Eastern), usually with cumin, coriander, all spice and pepper, then the other spices vary between paprika, cloves, nutmeg, and cardamom. I’ve popped a homemade version in the recipe notes. Find it at some large grocery stores (I get mine from Harris Farms, same price as dried herbs), fresh produce stores, Middle Eastern stores. Don’t fret if you can’t find it, substitute with any Middle Eastern or Moroccan spice mix (sold at all grocery stores), something more exotic like an Egyptian or African spice mix, Harissa paste, or even a Shawarma spice mix (from [this recipe)](https://www.recipetineats.com/chicken-sharwama-middle-eastern/). - Tomato paste – Used in the meat mix for traditional Lebanese pizza. Adds a touch of colour and flavour. I substituted ketchup in an emergency. It wasn’t exactly the same, but it worked\! - Garlic – Because we love how much the Lebanese love garlic. - Parsley or coriander/cilantro (OPTIONAL) – I added it because I had it, for a touch of colour and flavour. But it is by no means essential. Tip: try adding shredded zucchini and carrot into the mixture, to sneak some vegetables in and make the meat go further\! * ### 2\. lebanese bread for the base Are you familiar with this large pita bread? It’s a staple at every grocery store here in Australia! Don’t worry if you can’t get it. This recipe will work with any flatbread. Or even tortillas\! ![](https://www.recipetineats.com/tachyon/2025/01/Lebanese-bread.jpg?fit=900%2C1200) Lebanese bread – this is a type of flatbread that is sold in every grocery store here in Australia. It’s like a large pita bread – about 30cm / 12″ in diameter, a thin double layer of bread that can be separated. It’s not bready, [like this](https://www.recipetineats.com/uploads/2017/07/Moroccan-lamb-meatballs_5-SQ.jpg) type of pita pocket, which is why it cooks up crispy quite quickly. Other suitable flatbreads – Anything fairy thin but not paper thin (won’t be sturdy enough) that will go crispy when pan fried. - Tortillas will work, though they won’t be quite as crispy. I’d make then [quesadilla](https://www.recipetineats.com/quesadilla/) style (spread with meat, toppings, fold then fry). - Greek pita bread, the thin kind not bready kind (like [Golden Top brand](https://www.harrisfarm.com.au/products/golden-top-pita-bread-94585?_pos=1&_sid=aaa4b2a86&_ss=r), pictured in [Lamb Souvlaki](https://www.recipetineats.com/uploads/2023/11/Lamb-souvlaki_1.jpg)) is ideal. * ### 3\. TOPPING OPTIONS I can’t stress enough though – toppings are essential, else it’s a little boring. I really recommend at least feta and olive oil, or anything that serves a similar purpose – goats cheese, labne, drizzle of yogurt mix with lemon, or even sour cream. ![](https://www.recipetineats.com/tachyon/2025/01/Lebanese-Chicken-Pizza-Ingredients-3.jpg?fit=900%2C857) - Feta – I like to use Danish feta because it gets a bit smeary, though the more crumbly Greek feta is just as good. Goats cheese is extra excellent! Got leftovers from last weeks’ [Goat Cheese Risoni](https://www.recipetineats.com/creamy-goat-cheese-roasted-red-pepper-risoni-orzo/)? Other ideas – Labne, yogurt, sour cream, [avocado sauce](https://www.recipetineats.com/avocado-sauce/) (yes!), [tahini sauce](https://www.recipetineats.com/tahini-sauce/) or [whipped tahini yogurt sauce](https://www.recipetineats.com/green-beans-with-a-mountain-of-panko/) would also be fabulous. Essentially, a crumble or drizzle of something a little creamy goes a long way here. - Extra virgin olive oil – Chicken mince is so lean, so this too is highly recommended. Though, if you use a creamy drizzle sauce in place of feta, you mightn’t need it. Everything else pictured is recommended but not essential! Here’s some notes on each: - Toasty pine nuts – or sesame seeds (za’atar vibes), or almonds (chopped, flakes, slivers), walnuts or pistachios (pretty!) - Red pepper flakes – Because a little fiery heat makes everything more interesting\! - Parsley or coriander/cilantro – For some fresh green and herby touch. Substitute with dried oregano (sprinkle it on top, like we do [Greek Salad](https://www.recipetineats.com/greek-salad/)). - Lemon – Nice fresh finish, channeling the tangy touch you get from sumac in real Lebanese Pizza. More ideas\! - Sprinkles – Za’atar, dukkah, sumac or other spice mixes - Chilli crisp or other chilli sauce – a swish of sriracha would totally work\! - Salsa like [pico de gallo](https://www.recipetineats.com/pico-de-gallo-authentic/) or even a bit of finely chopped tomato - Olives or other pickled veg, chopped / finely sliced - Rocket / arugula – Just a small handful (think – [Rocket Prosciutto Pizza](https://www.recipetineats.com/uploads/2020/05/Proscuitto-Rocket-Pizza.jpg)) I have to stop here, else this post will be lengthy!! But you get the idea. 🙂 * ## How to make this 8 minute Lebanese Pizza 4 minute prep, 3 minute cook, 1 minute toppings. YOU GOT THIS\! ![](https://www.recipetineats.com/tachyon/2025/01/How-to-make-8-minute-Lebanese-Pizza-1.jpg?fit=900%2C327) 1. Mix the spiced meat topping ingredients in a bowl. 2. Trim the Lebanese bread so it fits in your pan. Only trim along one side so the bread stays together. Pan size – I use my large non-stick pan which is 30cm/12″ wide ([this one](https://www.amazon.com.au/Pyrolux-Heavy-Duty-Chef-Black-11198/dp/B077P2FDTL/ref=asc_df_B077P2FDTL/?tag=googleshopdsk-22&linkCode=df0&hvadid=341793029939&hvpos=&hvnetw=g&hvrand=8254920266386615509&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9071791&hvtargid=pla-900174401661&psc=1&mcid=6eeafb49169c3a68af6f6a1e8ff1674f)). ![](https://www.recipetineats.com/tachyon/2025/01/How-to-make-8-minute-Lebanese-Pizza-2.jpg?fit=900%2C339) 1. Spread the meat all over the bread, like you would peanut butter on toast! It will be and should be fairly thin. 2. Pan fry the meat side down for 1 1/2 minutes on high heat until there are some golden patches. No longer – chicken mince dries out in a flash\! (PS Don’t skimp on oil when pan frying, else the bread will just burn rather than go golden and crispy). ![](https://www.recipetineats.com/tachyon/2025/01/How-to-make-8-minute-Lebanese-Pizza-3.jpg?fit=900%2C340) 1. Crisp base – Turn with tongs (the meat sticks!) then pan fry the bread side for 1 1/2 minutes until crispy, lowering the heat slightly if needed so the bread doesn’t burn. 2. Sprinkle with toppings. Baseline is feta or goats cheese + olive oil, everything else just makes it even better. Cut like pizza then devour\! ![8 Minute Lebanese Pizza](https://www.recipetineats.com/tachyon/2025/01/Quick-Lebanese-pizza_3.jpg) Also – proof it’s crispy enough to pick up: ![8 Minute Lebanese Pizza](https://www.recipetineats.com/tachyon/2025/01/Quick-Lebanese-pizza_4.jpg) ## Final words Cooked Lebanese pizzas will keep for a few days, but I recommend reheating by pan frying to re-crisp the base and a fresh drizzle of olive oil to rejuvenate the chicken. And final words of advice – don’t get hung up on having the exact ingredients listed. This recipe is more of a blueprint for you to use and make your own with what you’ve got\! Hope you can find 8 minutes in your day to give this a go. 😉 I promise you won’t regret it. – Nagi x PS Some of you may have picked up that this recipe is like an open-faced [Arayes](https://www.recipetineats.com/arayes-lebanese-meat-stuffed-pita/), Lebanese meat stuffed pita breads, pan fried until crispy. Funnily enough, that’s where this recipe started! See Development Woe tales in the FAQ section below. 🙂 * ## Watch how to make it Subscribe to my [newsletter](https://recipetineats.ck.page/6f68ed0a2d) and follow along on [Facebook](https://www.facebook.com/RecipeTinEats), [Pinterest](http://www.pinterest.com/recipetin/) and [Instagram](http://instagram.com/recipe_tin) for all of the latest updates. Servings[1](https://www.recipetineats.com/8-minute-lebanese-pizza-chicken-mince-recipe/) x 30cm/12″ pizza Tap or hover to scale Recipe video above. Invented in pursuit of more interesting ways to use chicken mince, this is a SOS take on traditional manakish Lebanese pizzas made with flatbreads topped with a thin layer of meat, commonly known by the Turkish name lahmacun. Astoundingly fast to make, and extremely versatile, think of this recipe as a blueprint rather than a rule book. Use any ground meat, add shredded vegetables – and topping options are endless\! Don't skip the feta and olive oil for toppings. It really makes it. 🙂 - ▢ 1 x ~30cm/12" Lebanese bread , (sub other thin flatbreads, Note 1) #### Spiced Chicken Mince spread: - ▢ 125g / 4 oz chicken mince (ground chicken) (Note 2) - ▢ 2 tsp tomato paste - ▢ 1 tsp Baharat spice mix (aka Lebanese 7 spice) (Note 3 subs) - ▢ 1/2 tsp paprika , sweet (or smoked) - ▢ 1 garlic clove , crushed using garlic press - ▢ 1/4 tsp cooking salt / kosher salt (halve for table salt) - ▢ 1 tbsp finely chopped parsley or coriander/cilantro, totally optional (sub 1 tsp dried oregano) - ▢ 1 1/2 tbsp extra virgin olive oil , for cooking (or regular olive oil) #### Toppings – essential! (Note 4) - ▢ Extra virgin olive oil - ▢ 2 tbsp Danish feta or goats cheese , crumbled (or regular feta) #### Toppings – optional (makes it even better!) - ▢ Lemon juice , just a light drizzle - ▢ Dried chilli flakes / red pepper flakes - ▢ ~1 tbsp toasted pine nuts , roughly chopped (sub pistachios, almonds, sesame seeds) - ▢ 1 tsp finely chopped parsley or coriander/cilantro Cook ModePrevent screen from sleeping #### ABBREVIATED RECIPE: - Trim bread to fit pan, mix filling, smear on bread. Heat oil on high, pan fry 90 seconds meat side down, then bread side 90 seconds until crispy. Top, cut, eat\! #### FULL RECIPE: - Use a large 30cm/12" non-stick pan. If needed, use scissors to cut one side of the Lebanese bread so it fits in your pan (Note 1 & 5) - Mix the Chicken Spread ingredients in a bowl. Spread all across the surface of one side of the bread like peanut butter, smearing and pressing it onto the bread well so it sticks. Use it all! (It will be a fairly thin layer.) - Cook meat side – Heat 1 tablespoon of oil in the pan over high heat. Place the bread in meat side down and cook for 90 seconds, pressing down lightly to encourage colour. The meat will stick to the bread\! - Crisp bread – Turn with tongs (there should be some golden patches) and cook the bread side for 90 seconds until golden and crispy (lower heat if browning too quickly). - Toppings – Slide onto cutting board, sprinkle with feta, drizzle with extra virgin olive oil. Sprinkle with other toppings you choose. Cut into 8 like pizza, enjoy\! 1\. Lebanese bread – Large 30cm/12″ version of pita bread, thin and double layered (ie they can be stuffed, but because they are so large it’s hard to split without tearing thin bread). Sold at any grocery store here in Australia, substitute with any thin pan-fry-able flatbreads, even tortillas. Adjust amount of topping you spread on it if using smaller bread. When trimming to fit in the pan, only cut one side else the bread may separate when cooking. 2\. Meat – I use chicken mince because this recipe came into existence when I wanted to do something interesting (but quick!) with chicken mince. Lamb is more traditional for Lebanese pizza (and delicious here!), though any mince/ground meat can be used. 3\. Baharat – Lebanese / Middle Eastern spice blend, also called “Lebanese 7 Spice”, a blend that is uniquely heavy on all-spice and cinnamon. Find it at larger grocery stores (costs the same as regular spice mixes like Italian herbs), or make your own (below). Substitute with any Middle Eastern/Moroccan spice blend or 2 teaspoons of Harissa paste. Homemade baharat / Lebanese 7 Spice: 1 tsp EACH ground all spice, cinnamon 3/4 tsp ground coriander 1/2 tsp black pepper 1/4 tsp cumin powder 1/8 tsp each ground cloves, nutmeg powder Based on this recipe from [Silk Road recipes](https://silkroadrecipes.com/lebanese-7-spice-blend/), tweaked to align with store bought I use. 4\. Toppings – So many options! Read in post for suggestions. 5\. Non-stick pan essential to ensure the meat doesn’t stick to the pan when you flip it. If you don’t have one, ensure the meat is not stuck to the pan before flipping. Nutrition per pizza assuming only the feta and 1 teaspoon olive oil is used for drizzling (that’s all you need). It also assumes 1 tablespoon of the 1 1/2 tbsp of oil used for cooking ends up being consumed. You can reduce the cooking oil to 1 tablespoon but the bread won’t crisp quite as well and may burn a bit instead of going golden. Calories: 566cal (28%)Carbohydrates: 36g (12%)Protein: 37g (74%)Fat: 30g (46%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0\.01gCholesterol: 110mg (37%)Sodium: 1507mg (66%)Potassium: 729mg (21%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 1202IU (24%)Vitamin C: 11mg (13%)Calcium: 239mg (24%)Iron: 2mg (11%) Keywords: lebanese pizza, manakish ## Similar stuffed crispy bread-type-things Clumsy heading. But you know what I mean\! *** ## Life of Dozer No dogs allowed on the couch. ![](https://www.recipetineats.com/tachyon/2025/01/No-dogs-on-couch-3.jpg?fit=900%2C1350) No dogs allowed on the couch\! ![](https://www.recipetineats.com/tachyon/2025/01/No-dogs-on-couch-2.jpg?fit=900%2C1350) ![](https://www.recipetineats.com/tachyon/2025/01/No-dogs-on-couch-1.jpg?fit=900%2C1350)
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