Turkish Pizza with Red Hot Spiced Lamb and Tomatoes

2 ounces mozzarella, coarsely grated
1 small onion, finely chopped
1/2 pound ground lamb
1/2 cup peeled, seeded and chopped plum tomatoes, fresh or canned
1 tablespoon tomato paste
3 tablespoons fresh parsley, chopped
3 tablespoons pine nuts, toasted
large pinch ground cinnamon
large pinch ground allspice
large pinch cloves
1/8 teaspoon crushed red pepper
salt and freshly ground pepper
1 to 2 teaspoons lemon juice
1 recipe Weir Dough for Pizza

Preheat the oven to the hottest temperature that the oven will go, preferably 500°F.  Place the brick on the bottom shelf of the oven to preheat.   Grate the two cheeses and combine.

Combine 2 tablespoons olive oil and garlic and let sit 30 minutes.

Heat 2 tablespoons olive oil in a large skillet and saute onions until soft, 10 minutes.  Add the lamb, tomatoes, tomato paste, parsley, pine nuts, spices, 1/4 teaspoon salt and 1/4 teaspoon black pepper and cook slowly, uncovered 10 minutes.  Add lemon juice and mix well.

Roll the pizza into the desired shape.  It should be 1/4-inch thick.  Transfer it to a heavily floured pizza peel.  Brush the dough to within 1/2-inch of the edge with the garlic oil.  Sprinkle half of the combined cheese on top and then half of the spiced lamb mixture.  Transfer the pizza onto a stone and bake it in the hottest temperature that your oven will go.  Cook until golden and crisp, 8 to 10 minutes.

Makes 2  9-inch pizzas