Mediterranean Lamb Pizza
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Mediterranean Lamb Pizza topped with sun-dried tomatoes, olives, sliced spinach, ground lamb, and feta cheese is a flavorful family dinner that everyone loves. It is simple to make and packed full of Greek flavors!
Check out this How to make Homemade Pizza post for detailed instructions and recipes for making pizzeria quality pizza at home.
Pizza always seems to get a bad rap about being unhealthy. While that may be true of some versions, I am trying to balance the scales with some healthier options like Grilled Summer Squash Pizza, Butternut Squash and Sage Pizza, and my favorite Arugula and Pesto Greens Pizza.
Lamb a rich source of high-quality protein and an outstanding source of iron, zinc, and vitamin B12. While it has more cholesterol than beef or pork, a significant portion of that fat is anti-inflammatory omega-3 fatty acids. Those are the good fats!
What you will need
- Italian Pizza Dough made with Tipo “00” flour gives you a light, chewy texture which is amazing, but Homemade Pizza Dough with all-purpose flour or even store-bought will work.
- Ground Lamb
- Red onion, fresh garlic, and fresh rosemary add delicious flavor to the tomato sauce.
- Mozzarella cheese adds the stringy, melted cheese that we all know and love, and crumbled feta adds a salty touch and traditional flavor.
- Kalamata olives, sun-dried tomatoes, and thinly sliced baby spinach add even more flavor and texture.
- Crushed red chili flakes add a touch of heat, but can be left off if you prefer.
Be sure to check out the detailed printable recipe card below
How to make Mediterranean pizza with lamb
Prepare the crust
Preheat oven to 550 degrees with a baking stone placed in the center. For best results, allow the stone to heat up for one hour before baking your pizza.
Flatten out the room temperature ball of dough on a floured work surface. Press from the center towards the edge until you have a circle that is even thickness.
Allow dough to rest while you prepare the sauce.
Prepare the sauce
Heat oil in a large skillet over medium heat. Add the diced onion and cook until and cook until softened. Stir in the garlic and cook for one additional minute.
Add the ground lamb and cook until no longer pink. Use a wood turner to chop and separate the meat into smaller pieces.
Add the tomato sauce and chopped rosemary to the skillet and stir to combine. Cook until sauce is heated through.
Place pizza dough circle on a parchment paper lined pizza peel (or backside of a flat baking sheet). Spread the sauce over the pizza dough leaving a one-inch border around the edge.
Sprinkle with grated mozzarella, crumbled feta, olive pieces, and sliced sun-dried tomatoes.
Carefully slide the pizza and parchment paper onto the preheated pizza peel. Bake until golden brown and the cheese is melted and bubbly, about 8 to 12 minutes.
Remove from oven with the pizza peel and top with the sliced spinach. Slice pizza on a cutting board and serve with crushed red chili flakes.
Recipe Notes & Tips
- If you cut the pizza on the pizza peel it will damage the surface and your pizza will not slide smoothly onto the pizza stone.
- Cornmeal can be used in place of the parchment paper on the pizza peel.
- For best flavor, scoop the kalamata olives out of the bins in the deli section of the grocery store. Jarred olives work as well.
- Sun-dried tomatoes packed in olive oil are the best option. If you can find julienne cut, it will save you some time.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Pizza Stone
- Parchment Paper Sheets
- Pizza Peel
- Cutting Board & Chefs Knife
- Garlic Mincer
- Box Grater
- Enameled Cast Iron Skillet
- Wood Turner
- Pizza Cutter
Must try pizza recipes
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Enjoy!!
Mediterranean Lamb Pizza
Equipment
- Pizza Stone
Ingredients
- 14 ounces Italian pizza dough half a recipe
- 1 tablespoon olive oil
- .25 cup diced red onion
- 2 large cloves garlic minced
- 0.5 pound ground lamb
- 8 ounces tomato sauce
- 1 teaspoon chopped rosemary or .25 teaspoon dried
- 0.5 cup grated mozzarella cheese
- 0.5 cup crumbed feta cheese
- .33 cup sliced sun-dried tomatoes
- 12 kalamata olives pitted and broken in half with your fingers
- 1 cup thinly sliced baby spinach
- 1 tablespoon crushed red chili pepper optional
Instructions
Prepare the Crust
- Preheat oven to 550 degrees with a baking stone placed in the center. For best results, allow the stone to heat up for one hour before baking your pizza.
- Flatten out the room temperature ball of dough on a floured work surface. Press from the center towards the edge until you have a circle that is even thickness. Allow dough to rest while you prepare the sauce.
Prepare the Sauce
- Heat oil in a large skillet over medium heat. Add the diced onion and cook until and cook until softened. Stir in the garlic and cook for one additional minute.
- Add the ground lamb and cook until no longer pink. Use a wood turner to chop and separate the meat into smaller pieces.
- Add the tomato sauce and chopped rosemary to the skillet and stir to combine. Cook until sauce is heated through.
Assemble
- Place pizza dough circle on a parchment paper lined pizza peel (or backside of a flat baking sheet). Spread the sauce over the pizza dough leaving a one-inch border around the edge.
- Sprinkle with grated mozzarella, crumbled feta, olive pieces, and sliced sun-dried tomatoes.
- Carefully slide the pizza and parchment paper onto the preheated pizza peel. Bake until golden brown and the cheese is melted and bubbly, about 8 to 12 minutes.
- Remove from oven with the pizza peel and top with the sliced spinach. Slice pizza on a cutting board and serve with crushed red chili flakes.
Notes
- If you cut the pizza on the pizza peel it will damage the surface and your pizza will not slide smoothly onto the pizza stone.
- Cornmeal can be used in place of the parchment paper on the pizza peel.
- For best flavor, scoop the kalamata olives out of the bins in the deli section of the grocery store. Jarred olives work as well.
- Sun-dried tomatoes packed in olive oil are the best option. If you can find julienne cut, it will save you some time.
- Cooking times are approximate. All oven cook differently.
