Lamb Pizza

A new take on pizza featuring protein-packed lamb
Contributor
lamb pizza

Courtesy of the American Lamb Board

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.

4
Servings
491
Calories Per Serving
Deliver Ingredients

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

Total Fat
35g
50%
Sugar
3g
3%
Saturated Fat
21g
88%
Cholesterol
120mg
40%
Carbohydrate, by difference
8g
6%
Protein
40g
87%
Vitamin A, RAE
315µg
45%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
133µg
100%
Calcium, Ca
569mg
57%
Choline, total
22mg
5%
Fiber, total dietary
4g
16%
Folate, total
108µg
27%
Iron, Fe
5mg
28%
Magnesium, Mg
95mg
30%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
471mg
67%
Riboflavin
1mg
91%
Selenium, Se
10µg
18%
Sodium, Na
351mg
23%
Water
194g
7%
Zinc, Zn
5mg
63%

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.