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Lamb Pizza

A new take on pizza featuring protein-packed lamb

Take your pizza to a whole new level by adding some protein-packed, delicious American lamb.

This recipe is provided by the American Lamb Board.


  • 1 package premade whole grain pizza dough (about 1 pound), thawed
  • 2 Tablespoons olive oil, divided
  • 1 Pound ground American lamb
  • 1 medium shallot, chopped
  • 2 garlic cloves, minced
  • 1 Tablespoon tomato paste
  • 1 Tablespoon dried oregano
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 1/4 Cup sliced pepperoncini peppers
  • 3/4 Cups goat cheese crumbles
  • 2 Cups arugula (about 2 ounces)


Brush rimmed baking sheet with 1 teaspoon oil. Using your hands, spread dough over entire length of baking sheet, pushing dough to edge (or roll out on floured surface and transfer to pan). Bake for 5 minutes at 450ºF. Remove from oven; set aside.

In a large nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add lamb, shallot, garlic, tomato paste, oregano, salt and pepper; cook until lamb is completely browned, about 5 minutes. Remove from heat.

Brush par-baked crust with 1 teaspoon oil. Evenly distribute cooked lamb and pepperoncini; top with crumbled goat cheese. Bake for about 15 minutes, until cheese looks slightly melted and edges of crust are golden brown. Toss arugula with remaining 1 teaspoon oil; set aside. Remove pizza from oven and top with dressed arugula.