pronto pizza
pronto pizza
pronto pizza

Pronto Pizza


February 8, 2016

This is “pronto” pizza because the prep time and cook time are so fast you’ll have dinner on the table in no time!

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 8 servings


1/2 lb ground American lamb

1/2 tsp onion salt

1/2 tsp fennel seed

1/4 tsp dried oregano leaves, crushed

1/4 tsp dried basil leaves, crushed

1/8 tsp crushed red pepper flakes

2 tsp extra-virgin olive oil

1/2 cup chopped bell pepper

2 chopped Italian plum tomatoes

1 (10 to 12-inch) pre-baked pizza crust

1/2 cup pizza sauce

1 tbsp grated Parmesan cheese

1/4 cup thinly sliced fresh basil leaves, optional

1/2 cup grated part-skim mozzarella cheese


1Preheat the oven to 450ºF.

2In small bowl, combine the lamb, onion salt, fennel, oregano, basil, and crushed red pepper flakes and mix until well blended.

3Heat the oil in a skillet and add the lamb. Cook and crumble the lamb until lightly browned. Remove the meat from the skillet and drain on a plate lined with paper towels; set aside.

4In the same skillet, cook the bell pepper for 3 to 4 minutes, stirring occasionally. Add the tomatoes and cook for an additional 3 minutes.

5 Place the pizza crust on a baking sheet or pizza pan, spread the pizza sauce on top, and top with the peppers. Sprinkle with Parmesan cheese, fresh basil if desired, the reserved lamb, and the mozzarella cheese.

6Bake for 8 to 10 minutes.

7Let the pizza cool for 5 minutes and slice it into wedges.

Recipe and image provided by the American Lamb Board


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