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Lahmajoun (Armenian Pizza)

Lahmajoun (Armenian Pizza)

Ready for pizza with some middle-eastern pizzazz? Try our Lahmajoun (Armenian Pizza or Flatbread) for your next pizza night! Perfect for lunches, dinners or on-the-go snacks––once you make this Lahmajoun recipe, you'll want a stash of these in your freezer from here on out!
Prep Time 45 mins
Cook Time 14 mins
Course Main Course
Cuisine Armenian
Servings 12


  • ½ batch dough from Heavenly Armenian Pita Bread
  • 2 lb ground beef or lamb not extra-lean
  • 4-5 green bell peppers
  • 2 bunches of fresh parsley curly leaf
  • 1 can whole tomatoes 28 oz.
  • 1 can tomato paste 6 oz.
  • 5-6 cloves of garlic
  • 2 ½ tsp. salt
  • 1 tsp. black pepper
  • dash of cayenne


  • Adjust oven racks so that one rack is in top third of oven and a second is in lower third of oven. You will be using both racks.
  • Make dough from Heavenly Armenian Pita Bread recipe. Keep dough in a large bowl, covered with plastic wrap, and allow to rise in a warm place until double in size. Punch dough down and allow to rise again until double. You will use half a batch of the dough for this recipe.
  • After the second rise, form balls of dough and place on a large surface area between a layer of two bed sheets. Cover top bed sheet with an extra sheet of plastic or a vinyl table cloth, for extra insulation.
  • Allow the balls of dough to double in size (around 60 minutes). Meanwhile prepare the meat mixture.
  • Finely dice the green bell peppers.
  • Remove the long stems from the bunches of parsley and finely dice.
  • Combine diced green peppers and parsley in a large bowl and add whole tomatoes. Crush the tomatoes with your hands until they break into tiny pieces. Add the meat, tomato paste, minced garlic, allspice, salt, pepper and dash of cayenne to the bowl. Combine all ingredients thoroughly with your hands or a large spoon.
  • Take a ball of dough that has doubled in size and roll flat on a bread board. Roll fairly thin, between a thickness of ⅛ and ¼ of an inch.
  • Carefully place flattened dough on a cookie sheet. Put about a ⅓ cup of meat mixture in middle of dough and spread evenly over the top and close to the edges.
  • Bake at 450 degrees F on lower rack for 7 minutes. Move to top rack and bake an additional 7 minutes.


My grandpa Moe used to enjoy folding a Lahmajoun in half and stuffing with sprigs of watercress and thin slices of vegetables.
Tried this recipe?Let us know how it was!