Mediterranean Lamb & Feta Pizza
A flavorful pizza featuring seasoned ground lamb, tangy feta, briny Kalamata olives, and fresh vegetables on a crispy crust, reminiscent of classic Mediterranean flavors.
Ingredients
- •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
- •0.25 teaspoon ground cinnamon
- •0.5 teaspoon salt
- •0.25 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux