Warm spices, golden crust, and juicy spiced chicken — this Lebanese Chicken Pizza is a flavor-packed twist on your typical pie. Also known as “Manakish” or “Lahm bi Ajeen” when made with meat, this version replaces the traditional beef or lamb with seasoned ground chicken, paired with creamy cheese, pine nuts, and a burst of fresh herbs. It’s aromatic, crispy, and absolutely irresistible.

Behind the Recipe

The idea for this chicken-based Lebanese pizza came to me while exploring Middle Eastern street food flavors in a new way. I wanted something that had the warmth and spice of traditional manakish but with a lighter, leaner twist. Swapping in chicken created a slightly milder profile that let the spices and toppings shine. It’s quickly become a weeknight favorite — fast to prep, easy to bake, and always a hit at the table.

Recipe Origin or Trivia

Lebanese pizza, or “manakish,” dates back generations in Levantine culture. Traditionally made with za’atar, cheese, or minced meat, it’s a staple in Lebanese bakeries and breakfast tables. The word “manakish” comes from the Arabic root “naqasha,” meaning to carve out or decorate — a nod to how the dough is often pressed down in the center to hold toppings. This version keeps those roots alive but offers a modern spin with ground chicken and a blend of toppings that stay true to its bold, savory spirit.

Why You’ll Love Lebanese Pizza – Chicken

This isn’t your average pizza — it’s a bold, beautiful fusion of culture and comfort.

Versatile: Works for lunch, dinner, or as an appetizer at gatherings.
Budget-Friendly: Simple ingredients, bold flavor, and zero waste.
Quick and Easy: Ready in under 30 minutes if you prep the chicken ahead.
Customizable: Add veggies, change the cheese, or play with herbs.
Crowd-Pleasing: Crispy crust, melty cheese, and seasoned meat never fail.
Make-Ahead Friendly: Prepare the topping in advance and store in the fridge.
Great for Leftovers: Tastes just as good reheated — or cold!

Chef’s Pro Tips for Perfect Results

It’s all about texture and balance — here’s how to master it.

Use lean ground chicken to avoid excess moisture on the crust.
Cook the chicken mixture ahead to intensify the spice flavors.
Press the dough slightly in the center to create a well for toppings.
Use a pizza stone or preheated baking sheet for an ultra-crispy base.
Finish with fresh herbs after baking to brighten the whole dish.

Kitchen Tools You’ll Need

Everything you need for restaurant-level flavor, right from your home kitchen.

Mixing Bowl: For preparing the chicken mixture.
Skillet: To cook the spiced chicken.
Rolling Pin: To shape your dough evenly.
Baking Sheet or Pizza Stone: For even, crispy baking.
Measuring Spoons: For consistent spice balance.
Spatula or Wooden Spoon: For cooking the filling.

Ingredients in Lebanese Pizza – Chicken

Every layer builds flavor — from the dough to the final sprinkle of herbs.

Pizza Dough: 1 pound — The base for your pizza, soft inside with crispy edges.
Ground Chicken: 1/2 pound — A lean, flavorful alternative to beef or lamb.
Onion: 1 small, finely chopped — Adds sweetness and texture.
Garlic: 2 cloves, minced — Boosts aroma and depth.
Tomato Paste: 2 tablespoons — Richness and moisture for the meat topping.
Ground Allspice: 1/2 teaspoon — A signature Middle Eastern spice.
Cinnamon: 1/4 teaspoon — Brings warmth and a hint of sweetness.
Paprika: 1/2 teaspoon — For a gentle kick and color.
Salt and Pepper: To taste — Essential seasoning.
Olive Oil: 2 tablespoons — For sautéing and brushing the dough.
Pine Nuts: 2 tablespoons — Adds crunch and toasty flavor.
Mozzarella or Akkawi Cheese: 1 cup, shredded or crumbled — Melty and mild.
Fresh Parsley or Mint: A handful, chopped — Brightens and freshens.
Red Pepper Flakes (Optional): A pinch — For a touch of heat.

Ingredient Substitutions

This recipe is flexible — feel free to make it your own.

Ground Chicken: Use shredded rotisserie chicken or ground turkey.
Pizza Dough: Store-bought naan or flatbread makes a great shortcut.
Akkawi Cheese: Try feta or shredded mozzarella as alternatives.
Pine Nuts: Slivered almonds or chopped walnuts can sub in.
Tomato Paste: A little marinara or blended roasted red pepper can work too.

Ingredient Spotlight

Ground Chicken: Lean and light, it soaks up spices beautifully while offering a healthier protein base.
Pine Nuts: A traditional Lebanese touch, these nuts give crunch, richness, and that subtle nutty finish.

Instructions for Making Lebanese Pizza – Chicken

Alright, let’s roll up our sleeves and bring this spiced masterpiece to life.

Preheat Your Equipment:
Preheat your oven to 450°F (230°C). Place a pizza stone or baking sheet inside to heat up.
Combine Ingredients:
In a skillet over medium heat, add olive oil. Sauté onions and garlic until soft. Add ground chicken, tomato paste, allspice, cinnamon, paprika, salt, and pepper. Cook until browned and flavorful. Let cool slightly.
Prepare Your Cooking Vessel:
Roll out the dough on parchment paper into a 10–12 inch circle. Brush lightly with olive oil.
Assemble the Dish:
Spread the chicken mixture evenly over the dough. Sprinkle with cheese and pine nuts.
Cook to Perfection:
Carefully transfer the parchment onto the hot pizza stone or baking sheet. Bake for 10–12 minutes until the crust is golden and cheese is bubbly.
Finishing Touches:
Remove from oven and top with fresh chopped herbs and a sprinkle of red pepper flakes.
Serve and Enjoy:
Slice and serve hot. Dip in labneh or garlic sauce for extra flair.

Texture & Flavor Secrets

Expect a perfect harmony — crispy, golden crust with juicy, spiced chicken, melty cheese, and that final crunch of toasted pine nuts. The fresh herbs cool and brighten the warming spices, and the slight chew of the crust ties it all together.

Cooking Tips & Tricks

Make it even more memorable with these little upgrades:

Add a squeeze of lemon over the top before serving.
Toast pine nuts separately for more depth.
Mix in a spoon of yogurt to the meat for extra tenderness.

What to Avoid

A few quick fixes to avoid rookie mistakes:

Don’t overload with cheese — it can overpower the spice blend.
Avoid soggy crust by cooking the chicken mixture until it’s dry and concentrated.
Don’t use raw chicken directly on dough — always pre-cook.

Nutrition Facts

Servings: 4
Calories per serving: 370

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Make-Ahead and Storage Tips

The spiced chicken topping can be made up to 2 days ahead and stored in the fridge. Fully baked pizzas can be reheated in a toaster oven or skillet to restore crispness. Freeze leftovers individually wrapped for up to 1 month — reheat directly from frozen at 375°F.

How to Serve Lebanese Pizza – Chicken

Serve with a side of labneh, hummus, or a fresh cucumber tomato salad. For gatherings, cut into small triangles and serve as an appetizer. Pair with mint lemonade or pomegranate juice to keep the Middle Eastern theme going.

Creative Leftover Transformations

Got leftovers? Let’s turn them into something new:

Wrap It: Roll slices into flatbread for an easy lunch wrap.
Pizza Salad Bowl: Chop up and toss over greens with tahini dressing.
Stuffed Pita: Reheat and tuck into pita with pickles and garlic sauce.

Additional Tips

Brushing the crust with olive oil before baking gives a beautiful golden sheen. Sprinkle sesame seeds around the edge of the dough for extra crunch and authenticity. You can even make mini versions for party snacks.

Make It a Showstopper

Serve on a wooden board with small dipping bowls and a scatter of fresh herbs. A drizzle of pomegranate molasses adds gloss and a sweet contrast. For dinner parties, present it alongside mezze platters for an impressive spread.

Variations to Try

Zaatar Chicken Pizza: Add a sprinkle of za’atar seasoning over the cheese.
Spicy Harissa Version: Mix harissa paste into the chicken for a spicy kick.
Cheesy Flatbread Style: Add more cheese and bake without meat for a vegetarian twist.
Sweet and Savory: Add caramelized onions or pomegranate arils for contrast.
Mini Pita Pizzas: Use small pita breads as crusts for a snack-size option.

FAQ’s

Q1: Can I use store-bought pizza dough?

A1: Absolutely — it saves time and works great.

Q2: Is this spicy?

A2: Not by default, but you can add chili flakes or harissa for heat.

Q3: What kind of cheese works best?

A3: Akkawi, mozzarella, or even a mix of both.

Q4: Can I freeze the pizza?

A4: Yes, bake and cool completely before wrapping and freezing.

Q5: Can I use leftover chicken?

A5: Yes, just shred and season well before adding.

Q6: What other meats can I use?

A6: Ground turkey or beef work just as well with the same spice blend.

Q7: How do I reheat it?

A7: Use a skillet or toaster oven to crisp the crust.

Q8: Is this gluten-free?

A8: Not by default, but you can use gluten-free pizza dough.

Q9: Can I make it vegetarian?

A9: Yes — swap chicken with mushrooms or lentils.

Q10: How do I make it extra crispy?

A10: Preheat your baking surface and keep the toppings light.

Conclusion

Lebanese Chicken Pizza is your next go-to for bold flavor, crispy texture, and a satisfying, spice-kissed bite that feels both comforting and exciting. Trust me, one slice will never be enough. This one’s a total game-changer — and yes, you’re going to love it.