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The Washington Post

Lamb Pizza

Lamb Pizza 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes Oct 30, 2013

Even though this takes a little more time than the usual Dinner in Minutes, the prep is minimal and won't keep you from tending to last-minute costumes for Halloween. The combination of seasoned ground lamb, fresh oregano, peperoncini peppers and goat cheese will fill the kitchen with lovely Mediterranean aromas.

Serve with a mix of sliced late-season tomatoes and roasted red peppers, drizzled with olive oil.


Servings: 4 - 6
Ingredients
  • About 1 pound whole-grain/whole-wheat fresh pizza dough
  • 1 medium shallot
  • 2 cloves garlic
  • 2 tablespoons fresh oregano leaves
  • 1/4 cup jarred, sliced pepperoncini peppers
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 tablespoon tomato paste
  • 1 pound ground lamb
  • Pinch kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup crumbled goat cheese
  • 2 cups packed arugula (about 2 ounces)

Directions

Unwrap the dough and let it rest at room temperature for 10 minutes.

Preheat the oven to 475 degrees. Use cooking oil spray to grease a large rimmed baking sheet, including the short walls.

Meanwhile, mince the shallot and garlic (together is okay). Coarsely chop the oregano and the peppers, keeping those separate.

Use your hands to gently stretch and spread the pizza dough to the edges of the baking sheet, creating a slight rim of dough at the edges. Bake for 5 minutes, until slightly puffed and slightly darker in color.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, swirl to coat, then add the tomato paste at the center. Cook for 1 minute, spreading it a bit, then add the shallot, garlic and oregano, stirring to incorporate. Cook for 1 minute, then add the lamb in large pinches. Season with the salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, to distribute the seasoning and thoroughly brown the meat. Remove from the heat.

Tilt the skillet; brush the surface and edges of the parbaked crust with a little of the fat that collects in the skillet. Evenly distribute the cooked lamb mixture and the chopped peppers on the crust, then the goat cheese. Bake for 10 to 12 minutes, until the cheese looks slightly melted and/or browned and the edges of the crust are golden brown.

While the pizza is in the oven, toss the arugula with the remaining teaspoon of oil in a medium bowl. Season lightly with salt and pepper, if desired.

Transfer the pizza to a cutting board. Scatter the dressed arugula over the top. Serve right away.

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Recipe Source

Adapted from the American Lamb Board Web site.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6): 450


% Daily Values*

Total Fat: 26g 40%

Saturated Fat: 10g 50%

Cholesterol: 65mg 22%

Sodium: 520mg 22%

Total Carbohydrates: 34g 11%

Dietary Fiber: 3g 12%

Sugar: 0g

Protein: 20g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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