Julie Goodwin’s quick and delicious Lebanese pizza recipe is the perfect weeknight dinner (or lunch or snack!).
Julie’s version of traditional manoosh uses readily available pitta bread as the base, topped with aromatic spiced lamb mince, toasted pine nuts, and tangy Greek yoghurt. This Lebanese pizza recipe comes together in under 30 minutes with pantry staples and minimal prep.
Ingredients
Method
Preheat the oven to 250°C (230°C fan-forced). Place pitta on 2 large oven trays.
In a small frying pan over medium-high heat, heat the oil. Cook the garlic and onion, stirring, for 5 minutes or until translucent. Transfer to a large bowl; cool.
Add the mince and spices to the bowl; season with salt and pepper. Using damp hands, mix thoroughly. Divide the mixture into four portions in the bowl. To make Lebanese pizzas, place a portion of the mince mixture onto each pitta. With damp hands, press the mince mixture over the pitta, spreading it to within 1cm of the edge. Brush a little oil around the edge of the pitta; scatter with pine nuts. Gently press into the mince.
Bake pizzas for about 4 minutes, then swap the trays; bake for a further 4 minutes.
Drizzle Lebanese pizzas with yoghurt and extra olive oil; scatter with parsley and serve with lemon wedges.
What is Lebanese pizza?
Manoosh is a traditional Lebanese flatbread typically topped with za’atar, cheese, or meat. Lebanese pizza refers to these versatile flatbreads that can be enjoyed as breakfast, lunch, or dinner.
This recipe was first published in The Australian Women’s Weekly in June 2018, and published online in 2025.
