This pizza is almost like a flatbread, with a crispy dough that is topped with herbed ground lamb, tangy goat cheese, and fresh arugula.
Prep Time15 minsCook Time20 minsTotal Time35 mins
1 package premade whole-grain pizza dough (about 1 pound), thawed
2 tbsp extra-virgin olive oil
1 lb ground American lamb
1 medium shallot, chopped
2 garlic cloves, minced
1 tbsp tomato paste
1 tbsp dried oregano
0.25 tsp kosher salt
0.25 tsp pepper
0.25 cup sliced pepperoncini peppers
0.75 cup crumbled goat cheese
2 arugula (about 2 ounces)
1Preheat the oven to 450ºF. Brush a rimmed baking sheet with 1 teaspoon of olive oil. Using your hands, spread the dough over the entire length of the baking sheet, pushing the dough to the edge (or roll it out on a floured surface and transfer it to the pan).
2Bake the dough for 5 minutes. Remove the crust from the oven and set aside.
3Heat a large, nonstick skillet over medium-high heat and 1 tablespoon of the olive oil. Add the lamb, shallots, garlic, tomato paste, oregano, salt, and pepper and cook until the lamb is completely browned, about 5 minutes. Remove from the heat.
4Brush the par-baked crust with 1 teaspoon oil. Evenly distribute the cooked lamb and pepperoncini over the crust and top it with crumbled goat cheese.
5Bake for about 15 minutes, until the cheese looks slightly melted and the edges of the crust are golden brown. Toss the arugula with the remaining 1 teaspoon olive oil and set aside.
6Remove the pizza from the oven and top it with the dressed arugula. Serve immediately.
Recipe and image provided by the American Lamb Board
Ingredients
1 package premade whole-grain pizza dough (about 1 pound), thawed
2 tbsp extra-virgin olive oil
1 lb ground American lamb
1 medium shallot, chopped
2 garlic cloves, minced
1 tbsp tomato paste
1 tbsp dried oregano
0.25 tsp kosher salt
0.25 tsp pepper
0.25 cup sliced pepperoncini peppers
0.75 cup crumbled goat cheese
2 arugula (about 2 ounces)
Directions
1Preheat the oven to 450ºF. Brush a rimmed baking sheet with 1 teaspoon of olive oil. Using your hands, spread the dough over the entire length of the baking sheet, pushing the dough to the edge (or roll it out on a floured surface and transfer it to the pan).
2Bake the dough for 5 minutes. Remove the crust from the oven and set aside.
3Heat a large, nonstick skillet over medium-high heat and 1 tablespoon of the olive oil. Add the lamb, shallots, garlic, tomato paste, oregano, salt, and pepper and cook until the lamb is completely browned, about 5 minutes. Remove from the heat.
4Brush the par-baked crust with 1 teaspoon oil. Evenly distribute the cooked lamb and pepperoncini over the crust and top it with crumbled goat cheese.
5Bake for about 15 minutes, until the cheese looks slightly melted and the edges of the crust are golden brown. Toss the arugula with the remaining 1 teaspoon olive oil and set aside.
6Remove the pizza from the oven and top it with the dressed arugula. Serve immediately.
Goat Cheese & Arugula Lamb Pizza
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