Heat the grill
Position an oven rack close to the heat source, then preheat the oven grill on high. Put a baking tray in the oven while it heats so the bread starts on a hot surface.
Mix the topping
In a bowl, combine the ground chicken, tomato paste, baharat spice mix, paprika, garlic, salt, parsley, and olive oil. Mix well until the mixture is evenly seasoned and easy to spread.
Assemble and grill
Take the Lebanese bread and place it on the hot tray. Spread the chicken mixture over the bread in a very thin layer, right to the edges, then grill for 8 minutes until the chicken is cooked through, the edges are crisp, and the top has a little colour.
Finish and serve
Top the hot pizzas with the Danish feta, then add the toasted pine nuts and a little more parsley if you want extra crunch and freshness. Slice and serve straight away.













