Best Lamb Pizza Recipes

MIDDLE EASTERN LAMB 'PIZZA'

Steps:

• Chop whole onion. Heat medium nonstick pan until it is very hot, reduce heat to medium-high and add oil. Saute onion until it begins to brown.
• Meanwhile, with food processor running, place the garlic through the feed tube and mince. Remove the fat from the lamb, add it to the food processor and grind. Remove to small bowl, and mix well with the sumac, hot red-pepper flakes, cumin, salt and pepper. When onion is soft, stir in the lamb to break it up and cook until it is brown. Set aside.
• Wash unpeeled cucumbers, and cut into cubes. Wash and chop the mint and cilantro. Add the cucumbers, mint and half the cilantro to the yogurt, and stir well.
• Heat two of the tortillas either directly over a small gas flame or by wrapping in aluminum foil and heating in toaster oven set at 400 degrees for about three minutes.
• Slice the tomatoes, and cut each slice into small wedges.
• To serve, spread 1/4 of the yogurt mixture on each of two tortillas. Top with 1/4 of the meat; then, top with 1/4 of the tomatoes and sprinkle with 1/4 of the remaining cilantro.
• Repeat with the remaining tortillas, yogurt, meat, tomatoes and cilantro.

LAHMAJOON: ARMENIAN LAMB PIZZA

Steps:

• Preheat oven to 375 f. Carefully split each pita bread in half with a serrated knife to make a thin circle. Set pitas aside. Mix all other ingredients together throughly in a large bowl. Place 1/4-1/3 C. of lamb mixture in the center of each pita circle. With a fork, press the lamb mixture onto the pita to within 1/4" of the edge. Bake the lahmajoon for 25-35 minutes on a foil-wrapped cookie sheet until browned and crisp. Serve with tabouli and hommus. Note: these can be frozen cooked. Just place the lahmajoon meat-side together, wrap in plastic and foil. Bake at 350 for 10 minutes open-face to reheat.

LAMB PIZZA

Steps:

• 1. Make the dough and let rise the first time as directed.
• 2. To make the topping, in a large, heavy frying pan, heat 1 tbsp of the oil over medium-high heat. Add the lamb and cook, breaking it up with a wooden spoon, until browned, about 8 minutes. Using a slotted spoon, transfer the lamb to a bowl, then discard the fat in the pan.
• 3. Return the pan to medium heat and add the remaining 1 tbsp oil. Add the onion and garlic and sauté until tender and lightly golden, about 8 minutes. Return the lamb to the pan, add the thyme and oregano, and cook, stirring occasionally, for 2-3 minutes. Add the tomatoes and stock and crush the tomatoes with a fork to release the flavor. Reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated and the mixture is thick, about 45 minutes. Season with the salt and pepper. Remove from the heat and let cool completely.
• 4. Meanwhile, divide the dough into 4 equal pieces, shape each piece into a disk, and let rise for a second time as directed. Preheat the oven to 400°F (200°C). Dust 2 large rimmed baking sheets with cornmeal.
• 5. On a lightly floured work surface, roll out 1 dough disk into a round about 6 inches (15 cm) in diameter and 1/2 inch (12 mm) thick. Pinch around the edge to create a 1/2-inch (12-mm) rim, and place the round on one-half of a cornmeal-dusted baking sheet. Arrange one-fourth of the lamb mixture evenly over the crust, leaving the rim uncovered. Repeat to assemble the second pizza, placing it next to the first one on the other half of the baking sheet.
• 6. Bake until the dough is set and golden brown, 10-12 minutes. Meanwhile, assemble the remaining 2 pizzas on the second pan and slip them into the oven when the first batch is done. Cut all the pizzas into slices and serve.

LAMB PIZZA PIES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat the oil in a large pan then fry the onion, mince and cinnamon over a high heat for 5 mins until the mince is browned. Take off the heat, season, then stir in the walnuts and mint.
• Prepare the pizza mix according to pack instructions, but ignore the rising stage. Divide into 4 and pat into small circles on a baking sheet. Spoon the mince mixture over one half of each circle, place 2 tomato slices on top, then fold the dough over. Press the edges to seal, slash the top 3 times then bake for 10-15 mins, until the dough is golden and cooked through. Serve with tzatziki and a green salad.

SPICY LAMB PIZZA WITH PARSLEY-RED ONION SALAD

Steps:

• Place a baking sheet on a rack in lower third of oven; preheat to 500°F. Mix garlic, tomato paste, cinnamon, cumin, paprika, and 3/4 tsp. salt in a large bowl. Mix in lamb.
• Working with 1 piece of dough and keeping remaining piece covered, gently stretch dough into a 10x8" oval and transfer to a lightly floured parchment-lined baking sheet. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed.) Crumble half of the lamb mixture over dough and brush edges with 1 Tbsp. oil. Slide onto preheated baking sheet and bake until crust is golden brown, 6-8 minutes. Transfer pizza to a wire rack. Repeat with remaining dough, lamb mixture, and 1 Tbsp. oil. Drizzle pizzas with more oil.
• Toss onion, parsley, and lemon juice in a bowl; season with salt. Scatter over pizzas; sprinkle with red pepper flakes.

SPICED LAMB PIZZA

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Mix onion, cilantro, and lemon juice together in a bowl; set aside. Dust a baking sheet with flour.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir lamb in the hot skillet until mostly cooked through, breaking into little pieces with the back of a wooden spoon, 5 to 6 minutes.
• While the lamb is cooking, stretch dough out onto the prepared baking sheet until you get an oval shape. Let rest for 1 minute, and stretch it again if it shrinks.
• Bake dough in the center of the preheated oven until puffy and mostly cooked, 5 to 7 minutes.
• Add tomato paste, garlic, cinnamon, cumin, paprika, salt, and pepper flakes to the cooked lamb. Mix it all together and cook until fragrant, 1 to 2 minutes.
• Remove dough from the oven and brush with remaining 1 tablespoon olive oil. Add lamb mixture and evenly distribute over the crust.
• Return pizza to the oven and bake for 2 minutes. Turn on the broiler and broil until crust is golden brown, 2 to 3 minutes longer.
• Remove pizza from the oven. Transfer to a cutting board and cut into 8 pieces. Top with the onion-cilantro mixture.

MIDDLE-EASTERN LAMB PIZZA

Steps:

• In the work bowl of a stand mixer fitted with paddle attachment, combine yeast, milk and egg and mix until combined. Add flour and mix on low until flour is nearly incorporated. Remove paddle and scrape clean. Replace paddle with dough hook; mix on medium-high 5-10 minutes, until smooth and elastic. Add salt and olive oil after about 2 minutes of mixing.
• Coat a large bowl with a little more olive oil. Transfer dough to bowl, turning over to coat the surface. Cover with plastic wrap and set in a warm place until risen and puffy and about double its original volume, 1 1/2 - 2 hours.
• Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add onions, sprinkle with salt, reduce heat to medium, and cook until onions are meltingly soft. Add lamb, breaking up large chunks with the edge of a spoon, and cook until no longer pink, 4-6 minutes. Add garlic, cinnamon, cumin, cloves, pepper and sumac. Add tomatoes, sugar, and mint. Cover and simmer until thickened. Adjust seasoning to taste; it should be really well-spiced, so add more pepper and/or cumin if needed.
• Preheat oven (preferably with a pizza stone) to 450°F . Coat a 12" pan with more olive oil; stretch the dough to cover the pan. Let stand 15 minutes until slightly puffed again. Spread the warm filling on top; it should not be too thick a layer. Let stand a further 15 minutes. Bake in preheated oven 15 minutes, until golden and puffed. If filling appears to be drying out, cover with a piece of oiled parchment paper after 5-7 minutes.

LAMB & GOAT CHEESE PIZZA

Steps:

• Place pizza crust on pizza pan.
• Brush with oil.
• Sprinkle with rosemary.
• Add layer of tomatoes.
• In medium skillet cook onion over medium-high heat for 2 minutes.
• Add lamb (cook and crumble until no longer pink).
• Drain well
• Distribute over pizza crust.
• Sprinkle with cheese & bell peppers.
• Bake in 375 oven for 8 to 10 minutes.
• Remove from oven and cut into 8 slices.

LAMB&GOAT CHEESE PIZZA, SUNDRIED TOMATOES&MINT

Steps:

• Lightly oil a pizza stone with olive oil and gently press on the dough. (Use Jamie Oliver's Pizza crust recipe if you can...if not, canned refrigerated crust will do). Bake in a 400 F oven for 8 minutes.
• While the crust is pre-baking, chop and slice veggies and brown the lamb in a tablespoon of olive oil. When almost brown, drain in a colander to remove oil.
• Remove the pre-baked crust from the oven, lightly brush with olive oil. Sprinkle on the Rosemary leaves, onion, and lamb.
• Drain the rehydrated tomatoes, top with slices of red and green peppers. Top with pine nuts and olives.
• Top all with goat cheese and slices of fresh mozzarella, mint and a sprinkle of red chile flakes.
• Bake for 10-14 minutes more at 400 F. Remove from oven and allow to sit 5 minutes before cutting.