Lebanese Skillet Pizza (Lahmacun-Style) – Easy Stovetop Recipe
Lebanese Pizzas Sos Lahmacun are quick skillet “mini pizzas” made with Lebanese bread topped with a spiced chicken-tomato mixture, then finished with olive oil, herbs, sesame, and goat cheese. They cook fast on the stovetop and come out crisp on the bottom with a savory, flavorful topping.
When I want something warm and savory without turning on the oven, I reach for Lebanese bread and make a quick stovetop version of lahmacun-style pizzas.
The topping is simple but bold: chicken mince mixed with tomato paste, garlic, oregano, and warm baharat. A drizzle of olive oil and a little goat cheese on top makes it feel extra special.
Table of contents
Why You’ll Love This Recipe
- Cooks on the stovetop in minutes (no oven needed)
- Crispy bread base with a juicy, spiced topping
- Uses simple, easy-to-find pantry spices
- Great for a quick lunch, snack, or light dinner
- Easy to scale up for more servings
Ingredients
Candy base
For the chicken topping
- 4 oz chicken mince (125 g)
- 1/4 tsp cooking salt (about 1.5 g)
- 1/2 tsp paprika (about 1 g)
- 1 tsp baharat spice mix (about 2 g)
- 1 garlic clove, finely grated or minced
- 2 tsp tomato paste (about 10 g)
- 1 tsp dried oregano (about 1 g)
Finish
For the base + finishing
- 1 large Lebanese bread, about 12 inches (30 cm)
- Extra-virgin olive oil, for cooking and drizzling (about 2–3 tsp / 10–15 ml total)
- Seasoning herbs (a pinch, optional)
- 2 tbsp goat cheese (about 30 g)
- 1 tsp sesame seeds (about 3 g)
- 1 tsp chopped parsley (about 1 g)
Ingredient Notes & Substitutions
- Chicken mince: Turkey works the same way. If you use beef or lamb, cook time may be slightly longer—watch for doneness.
- Baharat spice mix: If you don’t have it, use a quick blend of ground cumin + ground coriander + a tiny pinch of cinnamon (keep it subtle).
- Tomato paste: This gives a concentrated flavor. If you only have tomato sauce, use 1 tbsp and cook a little longer so the topping isn’t watery.
- Lebanese bread: Any large pita/flatbread works. Thicker breads may need an extra minute to crisp.
- Goat cheese: Feta is the closest swap. Even a little shredded mozzarella works if that’s what you have.
- Parsley: Cilantro is a good alternative if you like it.
How to Make Lebanese Pizzas Sos Lahmacun
- Mix the topping. In a bowl, combine the chicken mince, salt, paprika, baharat, garlic, tomato paste, and dried oregano. Mix until evenly combined.
- Prep the bread. Lay the Lebanese bread flat on your work surface. Spread the chicken mixture evenly over the bread in a thin layer (all the way to the edges).
- Heat the pan. Warm a nonstick skillet over medium heat and add a small drizzle of olive oil.
- Start cooking (bread side down). Place the bread in the skillet (topping facing up). Cover with a lid and cook until the bottom is crisp and the topping starts to set.
- Flip to finish. Carefully flip so the meat side cooks through. Cook until the chicken is fully done and no longer pink in the center.
- Garnish and serve. Move to a board, drizzle with olive oil, sprinkle with sesame seeds and parsley, add small dots of goat cheese.
- slice and serve warm.
Expert Tips
- Spread the topping thinly so it cooks quickly and evenly.
- Keep the heat at medium—too high can burn the bread before the chicken cooks through.
- Use a lid while cooking topping-side up; it helps the meat set and cook faster.
- If the mixture feels dry, add 1–2 tsp (5–10 ml) olive oil while mixing.
- For extra crispness, finish for 30–60 seconds uncovered after flipping.
- Check doneness in the thickest spot—ground chicken should be fully cooked (165°F / 74°C).
- Let it rest 1–2 minutes before slicing so the topping stays in place.
- Goat cheese goes on after cooking so it stays creamy (not oily).
Storage & Freezing
- Fridge: Store slices in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium-low heat until hot and crisp again. (Microwave works, but the bread softens.)
- Freezer: Wrap slices tightly and freeze up to 2 months.
- Thawing: Thaw overnight in the fridge, then reheat in a skillet. For best texture, reheat from thawed, not frozen.
Variations
- Spicy version: Add a pinch of red pepper flakes to the chicken mixture.
- Lemon finish: Add a squeeze of lemon juice right before serving.
- Extra herbs: Mix chopped parsley into the topping and add more on top.
- Veggie add-in: Finely chop bell pepper or onion and mix into the topping (keep pieces small so they cook fast).
- Cheese swap: Use crumbled feta or a light sprinkle of mozzarella.
Lebanese Pizzas Sos Lahmacun
Skillet Lebanese bread “pizzas” topped with a spiced chicken-tomato mixture, finished with olive oil, sesame, parsley, and creamy goat cheese.
Ingredients
Equipment
Method
- In a bowl, mix chicken mince, salt, paprika, baharat, garlic, tomato paste, and dried oregano until well combined.
- Lay the Lebanese bread flat and spread the chicken mixture evenly in a thin layer over the surface.
- Heat a nonstick skillet over medium heat and add a small drizzle of olive oil.
- Place the flatbread in the skillet (topping side up). Cover and cook until the bottom is crisp and the topping begins to set.
- Carefully flip and cook until the chicken is fully cooked through (ground chicken should reach 165°F / 74°C).
- Transfer to a board, drizzle with olive oil, sprinkle with sesame seeds and parsley, add small dots of goat cheese, slice, and serve warm.
Nutrition
Notes
- Swap chicken mince with turkey mince.
- No baharat? Use cumin + coriander with a tiny pinch of cinnamon.
- Keep the topping thin so it cooks evenly before the bread over-browns.
- Covering the pan helps the topping cook faster; uncover briefly at the end for extra crispness.
- Add goat cheese after cooking so it stays creamy.
Tried this recipe?
Let us know how it was!FAQs
Is this cooked in the oven or on the stovetop ?
This version is cooked in a skillet on the stovetop.
Can I make the topping ahead of time ?
Yes—mix it and refrigerate up to 24 hours. Let it sit at room temp 10 minutes before spreading so it’s easier to work with.
How do I know the chicken is done ?
It should be fully cooked with no pink remaining in the center; ground chicken is safely done at 165°F (74°C).
Can I use regular pita bread ?
Yes. If it’s thicker, cook a little longer and keep the heat at medium so it crisps without burning.
Why cover the pan ?
Covering traps heat and helps the topping cook through faster while the bread crisps.
Can I double the recipe ?
Absolutely—make the topping in a larger bowl and cook each flatbread one at a time.
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Estimated reading time: 7 minutes
