Mediterranean Lamb Pizza topped with sun-dried tomatoes, olives, sliced spinach and feta cheese is a flavorful family dinner that everyone loves. It is simple to make and packed full of Greek flavors!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: pizza with lamb and mediterranean toppings
12kalamata olivespitted and broken in half with your fingers
1cupthinly sliced baby spinach
1tablespooncrushed 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.