Afghan Pizza with Lamb Kofta

1 tbsp. olive oil
½ medium yellow onion, finely chopped
1 clove garlic, minced
¼ lb. ground lamb (or beef)
1/4 cup peeled, seeded, diced tomato (canned or fresh)
1 tbsp. tomato paste
¼ tsp. Kosher salt
½ tsp. paprika
½ tsp. ground coriander
¼ tsp. ground black pepper
1 pinch red pepper flakes
1/3 of the nan dough (recipe in the post below), or favorite pizza dough
2 oz. fresh mozzarella cheese, thinly sliced
1 ½ oz. feta cheese

Heat oven to 500 degrees. If you have a pizza stone, set it in the oven to heat up.

Heat the olive oil in a medium skillet over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté another minute or two. Add the lamb, tomatoes, tomato paste, salt, paprika, coriander, black pepper and pepper flakes to the pan. Cook for another 15 minutes, breaking up that lamb and stirring from time to time.

Shape your nan or pizza dough into a thin, 12-inch round pie. Set the dough on a baking sheet or a pizza paddle that is lightly dusted with cornmeal. Distribute the lamb evenly over the dough. Lay the mozzarella over the lamb and then sprinkle with the feta cheese. Put the pizza in the oven either on the pizza stone or the baking sheet. Bake until the crust is a deep golden brown, about 10 minutes.