4.5
2 ratings

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.

Ingredients

  • 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)

Directions

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.

Nutritional Facts
Servings4
Calories Per Serving1217
Total Fat96g100%
Sugar3gN/A
Saturated47g100%
Cholesterol103mg34%
Protein25g49%
Carbs62g21%
Vitamin A119µg13%
Vitamin B121µg21%
Vitamin B60.4mg19.3%
Vitamin C9mg15%
Vitamin D0.1µgN/A
Vitamin E2mg9%
Vitamin K32µg40%
Calcium218mg22%
Fiber5g19%
Folate (food)62µgN/A
Folate equivalent (total)373µg93%
Folic acid183µgN/A
Iron6mg33%
Magnesium61mg15%
Monounsaturated39gN/A
Niacin (B3)7mg37%
Phosphorus310mg44%
Polyunsaturated6gN/A
Potassium444mg13%
Riboflavin (B2)0.6mg36.1%
Sodium1045mg44%
Thiamin (B1)0.7mg43.4%
Zinc3mg18%