If you’re craving bold flavors wrapped in a crispy, golden crust, this Lebanese pizza is the perfect answer. Unlike your classic Italian pie, this Middle Eastern twist features a thin flatbread topped with spiced chicken mince, creamy feta, and fresh herbs. It’s quick to make, bursting with aromatic spices, and ideal for a weeknight dinner or a show-stopping appetizer. One bite, and you’ll see why Lebanese street food has such a devoted following worldwide.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 20 minutes with minimal prep.
- Simple Ingredients: Uses pantry staples and fresh herbs for big flavor.
- Unique Flavor: Baharat spice mix and garlic transform plain chicken into something special.
- Crowd-Pleaser: Slice it up like pizza—it disappears fast at parties.
- Comfort Meets Elegance: Crispy, cheesy, spiced perfection that feels both homemade and restaurant-worthy.
Unlike many flatbreads, this recipe balances juicy, spiced meat with tangy cheese and optional crunchy toppings, making every bite layered and satisfying. It’s comfort food with a touch of sophistication.
Ingredients Needed
For the Base
- 1 large (about 30 cm / 12″) Lebanese bread (or substitute with another thin flatbread)
For the Spiced Chicken Mixture
- 125 g / 4 oz ground chicken (mince)
- 2 tsp tomato paste
- 1 tsp Baharat spice blend (Lebanese 7 spice; see Notes for substitutes)
- ½ tsp sweet or smoked paprika
- 1 garlic clove, pressed or finely minced
- ¼ tsp kosher or cooking salt (use less if using table salt)
- 1 tbsp fresh parsley or coriander, finely chopped (or 1 tsp dried oregano)
- 1½ tbsp extra virgin olive oil (or regular olive oil)
Essential Toppings
- Extra virgin olive oil, for drizzling
- 2 tbsp crumbled Danish feta, goat’s cheese, or regular feta
Optional Toppings (for extra flavor and texture)
- A light drizzle of fresh lemon juice
- Pinch of dried chili flakes / red pepper flakes
- ~1 tbsp toasted pine nuts, roughly chopped (or substitute pistachios, almonds, or sesame seeds)
- 1 tsp chopped fresh parsley or coriander
How to Make Lebanese Pizza
- Prepare the Flatbread:
If your Lebanese bread doesn’t fit your pan, trim it with scissors so it sits flat. This ensures even cooking and crisp edges. - Mix the Chicken Spread:
In a medium bowl, combine the ground chicken, tomato paste, Baharat, paprika, garlic, salt, parsley (or oregano), and ½ tbsp olive oil. Stir well until everything is evenly incorporated. The mixture should spread easily but still hold together.
- Spread the Mixture:
Using a spatula or the back of a spoon, spread the chicken mixture thinly and evenly over one side of the flatbread—similar to spreading peanut butter. Cover the entire surface for best flavor. - Cook the Meat Side:
Heat 1 tbsp olive oil in a large non-stick pan over high heat. Place the bread meat-side down. Cook for about 90 seconds, pressing lightly with a spatula so the meat adheres and develops golden color. You’ll notice the aroma of the spices as the meat cooks.
- Crisp the Bread:
Flip the bread with tongs and cook the plain bread side for another 90 seconds, or until golden and crispy. Reduce heat slightly if it browns too quickly. - Add Toppings & Serve:
Slide the Lebanese pizza onto a cutting board. Crumble over the feta, drizzle with olive oil, and finish with any optional toppings you like (lemon juice, chili flakes, nuts, herbs). Slice into wedges like pizza and enjoy immediately.
Serving and Storage Tips
- Serving: Best enjoyed hot, fresh out of the pan. Serve with a side of fresh salad, tzatziki, or pickled vegetables for a balanced meal.
- Presentation: Garnish with a sprinkle of fresh parsley or a drizzle of pomegranate molasses for a restaurant-style touch.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Warm in a skillet over medium heat to regain crispness—avoid the microwave as it softens the bread.
Helpful Notes
- Spice Blend Substitute: If you don’t have Baharat, mix ground cinnamon, allspice, cumin, coriander, black pepper, and nutmeg.
- Make It Vegetarian: Replace the chicken with finely chopped mushrooms or lentils sautéed in the same spice mix.
- Cheese Variations: Try halloumi, mozzarella, or even labneh dollops for a different twist.
- Meal Prep Friendly: The chicken mixture can be prepared 1 day in advance and refrigerated.
Lebanese Pizza with Spiced Chicken and Feta
Ingredients
Method
- Prepare the Flatbread: Trim bread if needed so it fits your pan evenly.
- Mix the Chicken Spread: Combine ground chicken, tomato paste, Baharat, paprika, garlic, salt, parsley, and ½ tbsp olive oil in a bowl. Mix well.
- Spread the Mixture: Spread chicken mixture thinly over one side of the flatbread, covering completely.
- Cook the Meat Side: Heat 1 tbsp olive oil in a pan over high heat. Place bread meat-side down and cook for 90 seconds, pressing lightly with a spatula.
- Crisp the Bread: Flip and cook plain side for 90 seconds or until golden and crispy. Reduce heat if it browns too fast.
- Add Toppings & Serve: Transfer to a cutting board, add feta, drizzle olive oil, and finish with optional toppings. Slice and serve hot.
Notes
Conclusion
This Lebanese pizza recipe proves that fast food can still be flavorful, fresh, and deeply satisfying. With its spiced chicken topping, crisp base, and tangy cheese finish, it’s a dish that works equally well for weeknight dinners or entertaining guests. Quick to make, easy to customize, and guaranteed to impress, it’s a recipe you’ll come back to again and again.
If you try this recipe, please leave a comment and star rating below—I’d love to hear how yours turned out! Don’t forget to share it on Pinterest or Facebook so more people can enjoy it.
👉 What toppings would you add to your Lebanese pizza? Let me know in the comments!
Frequently Asked Questions (FAQ)
What is a Lebanese pizza?
Lebanese pizza, sometimes called “Lahm bi Ajeen,” is a flatbread topped with spiced meat (often lamb or chicken), herbs, and cheese. Unlike Italian pizza, it has no tomato sauce base and focuses on aromatic Middle Eastern spices.
Can I use another type of bread?
Yes! If Lebanese bread isn’t available, thin pita, tortilla wraps, or even naan make good substitutes. Just aim for a thin, soft base that crisps up nicely in the pan.
Can I make this gluten-free?
Absolutely. Use gluten-free flatbread or wraps. Just handle them carefully since they can be more fragile than wheat-based breads.
Can I prepare it in the oven instead of a skillet?
Yes. Preheat your oven to 220°C / 430°F. Place the prepared flatbread on a baking sheet and bake for about 8–10 minutes until the meat is cooked and the bread crisp.
Is it freezer-friendly?
You can freeze the uncooked chicken mixture separately for up to 2 months. For best results, assemble and cook the pizza fresh. Cooked leftovers don’t freeze as well, as the bread tends to lose its crispness.