This Lebanese pizza is a quick skillet flatbread topped with seasoned ground chicken, tomato paste, garlic, oregano, paprika, and baharat. It cooks on the stovetop until the bread is crisp and the chicken topping is fully cooked, then it is finished with olive oil, sesame seeds, parsley, and creamy goat cheese.
I make this recipe when I want something warm and savory without preparing homemade pizza dough or turning on the oven. Lebanese bread creates a thin, convenient base that becomes crisp in the skillet while holding the flavorful chicken topping.
This recipe is best described as a lahmacun-style flatbread rather than traditional lahmacun. It uses prepared Lebanese bread, ground chicken, goat cheese, and a stovetop cooking method to create a fast homemade variation.
For a classic version made with homemade dough, try my Homemade Pizza Recipe. For another quick skillet meal with a crisp exterior and chicken filling, try this Chicken Quesadilla Recipe.
Table of contents
Ingredients For Lebanese Pizza
Let’s Make Lebanese Pizza
- 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.
Can You Freeze It
Only include freezing instructions after testing how the bread, chicken topping, goat cheese, and herbs respond after thawing.
For better results, a possible test is freezing the fully cooked flatbread without goat cheese, parsley, or the final olive-oil drizzle. Add the fresh finishing ingredients after reheating.
Is this traditional lahmacun
No. This is a quick lahmacun-style recipe made with prepared Lebanese bread, ground chicken, goat cheese, and a skillet. Traditional lahmacun is usually a thin meat-topped flatbread baked in a very hot oven, so this version should be described as inspired by lahmacun rather than fully traditional.
Common Mistakes to Avoid
- Calling It Traditional Lahmacun
This recipe uses prepared Lebanese bread, chicken, goat cheese, and skillet cooking. Describe it as lahmacun-style or inspired by lahmacun rather than presenting it as a traditional version.
- Using Uneven Chicken Topping
Thick sections take longer to cook than thin ones. Spread the mixture evenly across the bread.
- Adding Too Much Tomato Paste or Sauce
An overly wet topping can make the bread soft and difficult to flip. Use the tested amount of concentrated tomato paste.
- Overmixing the Ground Chicken
Mix only until the spices are evenly distributed. Heavy mixing can make the cooked topping dense.
- Using a Skillet That Is Too Small
Folding the flatbread inside the pan creates uneven contact and makes flipping more difficult.
- Heating the Skillet Too Aggressively
Very high heat can burn the bread before the raw chicken cooks.
- Skipping the Lid
Without the covered first stage, the bread may brown while the upper surface of the chicken remains completely raw and loose.
- Flipping Before the Topping Sets
The topping can slide away from the bread when the flatbread is turned too early.
- Using a Small Spatula
The flatbread needs support during flipping. Use a wide spatula or two spatulas.
- Checking Doneness Only by Color
Ground chicken can retain some pink color after reaching a safe temperature, while browned chicken is not automatically safe. Confirm that the ground chicken reaches 165°F (74°C) with a food thermometer before serving.
- Using the Same Board After Cooking
Do not place the finished flatbread on a surface that held raw chicken unless it has been washed and sanitized first. Use a clean board for slicing and serving so the cooked flatbread does not touch raw chicken juices.
FAQs
This version is cooked in a skillet on the stovetop.
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.
It should be fully cooked with no pink remaining in the center; ground chicken is safely done at 165°F (74°C).
Yes. If it’s thicker, cook a little longer and keep the heat at medium so it crisps without burning.
Covering traps heat and helps the topping cook through faster while the bread crisps.
Absolutely—make the topping in a larger bowl and cook each flatbread one at a time.
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Lebanese Pizzas Sos Lahmacun
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!Estimated reading time: 7 minutes
