Mediterranean Lamb & Feta Pizza

• •1 lb pizza dough, store-bought or homemade
• •1 lb ground lamb
• •2 tablespoon olive oil
• •1 small yellow onion, finely chopped
• •3 cloves garlic, minced
• •1 teaspoon dried oregano
• •0.5 teaspoon ground cumin
• •0.3 teaspoon ground cinnamon
• •0.5 teaspoon salt
• •0.3 teaspoon black pepper
• •2 tablespoon tomato paste
• •0.5 cup crushed tomatoes or plain pizza sauce
• •4 oz feta cheese, crumbled
• •0.5 cup Kalamata olives, pitted and halved
• •0.5 small red onion, thinly sliced
• •0.5 cup cherry tomatoes, halved
• •1 cup fresh spinach, packed
• •2 tablespoon fresh parsley, chopped
• •1 lemon wedge

Instructions

1. 1

   Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly grease it or line with parchment paper.

2. 2

   In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until browned. Drain any excess fat.

3. 3

   Add the finely chopped yellow onion to the skillet with the lamb and cook until softened, about 3-4 minutes. Stir in the minced garlic, dried oregano, ground cumin, ground cinnamon, salt, and black pepper. Cook for another minute until fragrant.

4. 4

   Stir in the tomato paste with the lamb mixture and cook for 1-2 minutes, allowing it to deepen in color. Remove the lamb mixture from the heat and set aside.

5. 5

   On a lightly floured surface or a piece of parchment paper dusted with cornmeal, stretch or roll out the pizza dough into a 12-14 inch circle or rectangle, depending on your preference and baking surface.

6. 6

   If using parchment paper, carefully transfer the dough to your prepared baking sheet. If using a pizza stone, transfer the dough directly to a pizza peel dusted with cornmeal.

7. 7

   Spread the crushed tomatoes or pizza sauce evenly over the dough, leaving a 1-inch border for the crust. Drizzle with the remaining 1 tablespoon of olive oil.

8. 8

   Evenly distribute the seasoned lamb mixture over the sauce. Sprinkle with crumbled feta cheese, Kalamata olives, thinly sliced red onion, and halved cherry tomatoes.

9. 9

   Carefully transfer the pizza to the preheated oven (either on the baking sheet or sliding it onto the pizza stone). Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.

10. 10

    Remove the pizza from the oven. Immediately scatter the fresh spinach over the hot pizza; the residual heat will wilt it slightly. Garnish with fresh chopped parsley.

11. 11

    Let the pizza cool for a few minutes before slicing and serving. A squeeze of fresh lemon juice over each slice before eating is highly recommended for brightness.

Chef's Tips

• 💡Don't overload your pizza! Too many toppings can make the crust soggy and prevent it from cooking evenly.
• 💡Pre-cooking the lamb is crucial to prevent a watery pizza. Make sure to drain all excess fat.
• 💡For an extra crispy crust, preheat your pizza stone or baking steel for at least 30-45 minutes before baking.
• 💡If you prefer a milder flavor, reduce the amount of ground cinnamon or omit it entirely. It adds an authentic touch to the lamb.
• 💡A light drizzle of balsamic glaze after baking can add a lovely sweet and tangy counterpoint to the savory toppings.