Name: "Armenian" Pizza With Spiced Lamb Sausage, Armenian String Cheese, and Sumac
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian, American
Ingredients: 1 recipe for outdoor pizza oven pizza dough; 8 ounces (225g) ground lamb or 85% lean ground beef; 1 packed cup (15g) fresh parsley leaves and tender stems, roughly chopped, divided; 2 tablespoons (30g) mild or hot biber salçasi pepper paste (see note); 1 tablespoon (15g) tomato paste; 1 garlic clove (5g), finely minced; 1 teaspoon ground allspice; 1 teaspoon sweet paprika; 1/2 teaspoon ground cumin; Kosher salt and freshly ground pepper; 1 (28-ounce; 795g) can whole peeled tomatoes, drained, juices reserved; 8 ounces (225g) Armenian string cheese, pulled into medium threads; Extra-virgin olive oil for drizzling; 2 teaspoons ground sumac

1 Remove dough from refrigerator and allow to rest in proofing containers, covered, at room temperature for 1 to 2 hours before baking. Dough temperature should reach 60°F (15.5°C) before stretching and baking; exact timing will depend upon ambient temperature.

2 Meanwhile, in a small bowl, combine 4 teaspoons parsley, biber salçasi, tomato paste, garlic, allspice, paprika, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir with spatula until smooth paste forms. Add lamb and knead gently with hands until thoroughly combined. Cover and refrigerate until needed; mixture can be refrigerated for up to 24 hours.

3 Using a countertop or immersion blender, process tomatoes until a coarse but evenly blended sauce forms, about 10 seconds. Transfer to a 2-cup liquid measuring cup; if needed, add reserved tomato liquid to yield 2 cups (475ml) sauce. Season to taste with salt and pepper and set aside.

4 Preheat pizza oven to 800°F (425°C). When ready to bake, coat one dough ball generously on both sides with flour and place on well-floured surface, seam side down. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10- or 12-inch circle (final dimension depends upon the size of your oven) about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden or perforated metal pizza peel.

5 Working quickly, spread an even layer of tomato sauce over pizza, leaving outer 1/2-inch rim untopped. Spread string cheese evenly over sauce, then dollop meat mixture over pizza in small chunks. Drizzle with olive oil.

6 Transfer pizza to oven and bake, rotating pie regularly with a metal peel for even cooking, until rim is lightly charred and bottom is crisp, 90 to 180 seconds total. Retrieve pizza with a metal peel and transfer to a cutting board. Sprinkle with parsley and sumac, slice, and serve immediately.

7 Repeat steps 5 through 7 for remaining pizzas.