This Mediterranean pizza with flavorful Lebanese toppings cooks up quickly on a stovetop! Make this recipe with pizza crust or flatbread dough for a light meal or mezze.
For those who’ve never made a stovetop pizza, you’re in for a real treat. Some people call them skillet pizzas because they turn out best when cooked in a heavy cast iron skillet.
The best part is, when you cook pizza on a stovetop, your kitchen stays cooler, and the crust is cooked and ready to eat in only 10 minutes.
Cuisine: Mediterranean / Lebanese
Although Naples is the original birthplace of pizza, it's loved around the world. Many of the countries in the Mediterranean region, including Lebanon, swap out traditional Italian red sauce, cured meats and heavy cheeses in favor of lighter, healthier pizza toppings.
Difficulty: Easy 🥄
Traditional pizza dough or flatbread dough is pan fried in a heavy skillet. Toppings include hummus, Lebanese spiced ground lamb, toasted chickpeas, feta cheese and drizzles of lemon yogurt and cilantro oil.
Ingredient Notes and Substitutions
- Ground lamb - If you prefer a different protein, ground beef is a good choice. You could even use a leaner protein, like ground chicken or turkey.
- Spice blend - The spice blend I use for the meat on the Mediterranean pizza is very similar to a Turkish spice blend. The only ingredient missing here that I use in the Turkish blend is bay leaves.
You'll only need 3 tablespoons of spice mix for this recipe, so if you don't have any of the Turkish blend already made, use the amounts shown in the recipe card below and you'll have exactly 3 tablespoons worth.
- Garbanzo beans (chickpeas)- The recipe below explains how to pan toast chickpeas. However, if you want to buy toasted chickpeas rather than make them, that's fine too.
- Hummus- I use plain flavor, homemade Mediterranean hummus. If you want to use a flavored hummus, garlic would be a good choice.
Stovetop pizza crust options
To keep the recipe simple, I use pre-made pizza dough that I purchase from my local market. These types of dough are also sold at specialty markets such as Trader Joes and Whole Foods.
Feel free to use pre-made pizza dough like I did, or even a refrigerated thin pizza crust dough, like an 11-oz can of Pillsbury™.
Other Crust Options:
- Pre-made, par-baked crust, such as Boboli™
- Homemade thin crust pizza dough
- Flatbread dough- Either my barbari bread or lavash recipe would be perfect
Making the Mediterranean Pizza
Making the recipe couldn't be simpler, especially if you use a pre-made crust or ready to use dough.
- Mix the spice blend- As mentioned earlier, you can use the ingredients listed in the recipe card below, or use 3 tablespoons of Turkish spice blend.
- Season and cook the meat.
- Toast the chickpeas (garbanzo beans)
- Portion and flatten the dough.
- Fry the stovetop pizza crusts.
The frying oil will very hot and may splatter, so please be careful.
Cook the dough for a minutes or two on each side, then lay it on paper toweling to drain while you fry the other crusts.
Assembling the Pizzas
- Spread 2 tablespoons of hummus onto each fried crust.
- Top with some of the spiced lamb and crumble feta cheese over the top.
- If you’d like to melt the cheese, place the Mediterranean pizzas on a baking sheet and place the sheet pan under an oven broiler for a minute.
- After removing them from the oven, drizzle each pizza with lemon yogurt and cilantro oil, then sprinkle with pan fried chickpeas and serve!
Stovetop Mediterranean Pizza
- 2 teaspoon kosher salt
- 2 teaspoon ground cumin
- 2 teaspoon sesame seeds
- 1 teaspoon black pepper
- 1 teaspoon oregano
- ½ teaspoon sweet paprika
- ½ teaspoon sumac
- ½ teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 lb ground lamb or beef
- 2 tablespoon spice mixture above
- 1 bunch cilantro
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 lemon juice of half
- ½ cup plain yogurt
- 1 tablespoon olive oil
- 15 oz chickpeas drained
- 1 tablespoon spice mixture above
- 1 cup Mediterranean hummus homemade or store bought
- ½ cup feta cheese
- 2 tablespoon olive oil
- 1 lb pizza dough See Note 1
- Mix together the spices in a small bowl.
- In a large skillet, brown ground lamb (or beef if preferred) and 2 tablespoons of the spice mixture in olive oil and break down into small crumbles. Remove from pan, cover with foil to keep warm and set aside. Leave oil in pan.
- Using an immersion blender or processor, puree the cilantro, oil and salt. Set aside.
- In a small bowl whisk together the yogurt and juice from half of a lemon. Set aside.
- Pat chickpeas dry with paper towel and fry in skillet with tablespoon of olive oil. Season with remaining tablespoon of the spice mixture and cook until crispy. Set aside and turn on your oven broiler.
- Divide the pizza dough into 4 equal portions. Use your hands to latten and stretch each piece of dough into a 8-10-inch rectangle. Heat 1 tablespoon olive oil in skillet used for chickpeas. Fry pizza dough for one minute on each side, or until golden crispy and brown. Remove and place on a paper towel to drain. Repeat with remaining dough, using more oil as needed.
- Spread 2 tablespoons hummus on each fried flatbread. Top with browned lamb, crumble feta cheese on top and place on baking sheet. Place under broiler for a minute to warm melt cheese. Remove from broiler, drizzle with lemon yogurt, cilantro oil and sprinkle with pan fried chickpeas. Serve immediately.
- Feel free to use premade pizza dough (typically sold in bags or plastic containers at local market or specialty stores like Trader Joes) or 1 refrigerated thin pizza crust (such as 11 oz can Pillsbury™ crust). Other options are homemade pizza dough, naan, or flatbread dough like lavash.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.