Indulge in the effortless elegance of this lamb topped pizza, a delightful departure from the ordinary pepperoni pie.
Cut
Ground Lamb
Cook
Oven
Serves
4
Prep time
20 Minutes
Cook time
30 minutes or less
Level
Basic
Print recipe
Ground Lamb & Veggie Pizza

Ingredients

  • 1 lb Atkins Ranch Ground Lamb
  • 1 tsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground chili powder
  • 1/2 Tbsp minced garlic
  • 3 Tbsp tomato paste
  • 1/2 cup chicken or vegetable stock
  • 1 pound pizza dough or a 10 ½ inch pre-made pizza crust
  • 1/4 cup sliced mozzarella cheese rounds
  • 1/8 cup thinly sliced zucchini and/or eggplant
  • 1/8 cup sliced black olives
  • 1/4 tsp red pepper flakes
  • 2 Tbsp chopped fresh basil and/or 2 Tbsp chopped fresh parsley
  • 2 Tbsp sliced fresh or pickled red onion

Method

  1. Add oil to a large pan on medium high heat. After oil heats, add ground lamb followed by cumin, coriander and chili powder. Stir to combine and begin using a sturdy spoon to break up meat. Add garlic and stir. Continue to break up meat with spoon and brown all over for 5-7 minutes.
  2. Add tomato paste and chicken stock. Mix thoroughly with lamb and bring to a simmer. Turn off heat.
  3. Cook pizza dough by rolling into a circle, brushing with oil and baking until lightly browned or remove pre-made pizza crust from package and place on a baking sheet.
  4. Add ground lamb mixture to the pizza to cover bottom evenly. Top with slices of mozzarella, eggplant, and zucchini. Add sliced olives and red pepper flakes.
  5. Bake at a 375°F on the middle rack for 10 minutes or until cheese bubbles and veggies have been lightly browned.
  6. Remove from oven and top with fresh herbs and red onion. Slice and serve.