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Lebanese pizza

Lebanese Pizza with Spiced Chicken and Feta

This Lebanese pizza combines a thin flatbread base with aromatic spiced chicken, creamy feta, and fresh herbs. Crispy, golden, and bursting with flavor, it’s quick to make and perfect for dinner or entertaining guests.
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Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Dinner, LUNCH
Cuisine: Lebanese
Calories: 310
Ingredients Method Notes

Ingredients
  

Base
  • 1 large (30 cm / 12") Lebanese bread (or thin flatbread)
Spiced Chicken Mixture
  • 125 g ground chicken (mince)
  • 2 tsp tomato paste
  • 1 tsp Baharat spice blend (Lebanese 7 spice) See notes for substitute
  • 0.5 tsp sweet or smoked paprika
  • 1 clove garlic pressed or finely minced
  • 0.25 tsp kosher salt use less if table salt
  • 1 tbsp fresh parsley or coriander, finely chopped or 1 tsp dried oregano
  • 1.5 tbsp extra virgin olive oil divided
Essential Toppings
  • 2 tbsp crumbled feta (Danish, goat’s cheese, or regular)
  • extra virgin olive oil for drizzling
Optional Toppings
  • 1 tsp chopped fresh parsley or coriander for garnish
  • 1 tbsp toasted pine nuts roughly chopped (or pistachios, almonds, sesame seeds)
  • fresh lemon juice light drizzle
  • dried chili flakes pinch, optional

Method
 

  1. Prepare the Flatbread: Trim bread if needed so it fits your pan evenly.
  2. Mix the Chicken Spread: Combine ground chicken, tomato paste, Baharat, paprika, garlic, salt, parsley, and ½ tbsp olive oil in a bowl. Mix well.
  3. Spread the Mixture: Spread chicken mixture thinly over one side of the flatbread, covering completely.
  4. 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.
  5. Crisp the Bread: Flip and cook plain side for 90 seconds or until golden and crispy. Reduce heat if it browns too fast.
  6. Add Toppings & Serve: Transfer to a cutting board, add feta, drizzle olive oil, and finish with optional toppings. Slice and serve hot.

Notes

If you don’t have Baharat, use a mix of cinnamon, allspice, cumin, coriander, black pepper, and nutmeg. To make vegetarian, swap chicken with mushrooms or lentils. Try cheese variations like halloumi, mozzarella, or labneh. The chicken mixture can be prepped 1 day in advance.