Mediterranean Lamb Pizza


30 Minute Homemade Mediterranean Pizza

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Cooking Lamb and Onion Pizza | Ooni Pro Wood-fired Pizza

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Turkish spicy lamb flat bread Rick Stein BBC

Video taken from the channel: BBC Studios


Moroccan Lamb Pizza | One Pot Chef

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Team Insider Sports Bar Mediterranean Lamb Thin Crust Pizza Tune Hotel Makati by

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The best Low Carb Keto Friendly Mediterranean Lamb Pizza

Video taken from the channel: Foodie OnKeto

Heat the olive oil and sauté the onions and garlic briefly. Add the ground lamb and sauté briefly. Stir in the tomatoes, parsley, tomato paste and spices. Spread.

520 g Lean Ground Lamb; 5 medium Tomato; 150 g Tomato Paste; 2 medium Red Onion; 2½ clove Garlic; 8 whole Kalamata Olives; 1 serve Extra Virgin Olive Oil; 2 cup Baby Spinach; 100 g Low Fat Plain Yoghurt; ½ whole Lemon; 4 large Wholemeal Pita Bread; 1⅓ small Avocado. Pizza aficionados rejoice! Lamb seasoned with spices that burst with Mediterranean flavor, fresh mozzarella and feta cheeses, sliced tomatoes and red onion, and chopped parsley top off our flavorful gluten and grain free Chēbē dough. 520 g Lean Ground Lamb; 5 medium Tomato; 150 g Tomato Paste; 2 medium Red Onion; 2½ clove Garlic; 8 whole Kalamata Olives; 1 serve Extra Virgin Olive Oil; 2 cup Baby Spinach; 100 g Low Fat Plain Yoghurt; ½ whole Lemon; 4 large Wholemeal Pita Bread; 1⅓ small Avocado.

1. Preheat a covered barbecue chargrill on high heat. Cover lamb leg with salt, pepper, minced garlic and oregano. Set aside for 10 minutes for flavours to develop. 2. Sear lamb on chargrill until golden brown on all sides.

Place into a foil tray, cover with foil and transfer to unheated barbecue flat plate. Place a pizza stone on the chargrill, close the barbecue hood and cook lamb for 25 minutes or. Slow Cooked Lamb & Pumpkin Pizza. Is there anything better than home-made pizza?

The delicious Mediterranean flavours of slow-cooked lamb work well scattered with tangy feta cheese and crispy pieces of pumpkin. The leftover lamb can be used throughout. Ground lamb. Lamb is the quintessential meat for this Mediterranean Pizza.

Lamb has an earthy taste and is slightly gamey but very tender. I made these into little balls from ground lamb and added a bit of cumin, coriander, paprika, and allspice. I fried them in a cast-iron skillet before placing them on the pizza. Place pizza crust on a baking sheet.

Spread marinara sauce over crust, leaving a 1/2-inch border. Top evenly with Lamb Steaks with Herbes de Provence and Grilled Sweet Onions. Sprinkle with feta and mozzarella cheeses.

The healthy fat (olive oil), garlic, lean proteins, tomatoes are the essence of the Mediterranean diet that I follow loosely. About Greek Lamb Pizza. Greek Lamb Pizza is a versatile recipe that can be prepared at a leisurely pace when you have the luxury of time, or prepared quickly with the help of a couple of commercially available products. Lahmacun, Turkish thin pizza with ground lamb, onion and tomato topping This thin, delicious Turkish pizza called lahmacun is the ultimate street food in Turkey that we all love.

A very popular lunch time snack, lahmacun is sold in street stalls as well as in restaurants at home.

List of related literature:

Its basic form is alla napolitana, with a fairly thin crust spread with olive oil under some mozzarella cheese, pieces of tomato, and one or two herbs, perhaps oregano and basil.

“The Regions of Italy: A Reference Guide to History and Culture” by Roy Palmer Domenico
from The Regions of Italy: A Reference Guide to History and Culture
by Roy Palmer Domenico
Greenwood, 2002

Transfer the mushroom mixture to a medium bowl, and add the sausage, mozzarella, pepperoni, basil, red peppers, and ½ teaspoon of the oregano; stir to combine.

“One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes” by Scott, Ryan
from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes
by Scott, Ryan
Oxmoor House, Incorporated, 2016

The Greek-themed topping for this pizza is made with deliciously seasoned ground lamb, feta cheese, kalamata olives, and a touch of mint.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

Feel free to add simple toppings before baking, such as pepperoni, sautéed mushrooms, or browned sausage, but keep the toppings light or they may weigh down the thin crust and make it

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

REVERSE THE ORDER OF TOPPINGS To protect the black olives, anchovies, and fresh thyme leaves from burning in the oven, we spread them over the dough and then cover them with the onions.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

A layer of tangy goat cheese thinned out with olive oil and mixed with chopped fresh basil and lemon zest made the perfect creamy base for a topping of sautéed fennel mixed with oil-cured black olives.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Combine parsley and thyme in a small bowl and sprinkle over the pizza.

“Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends” by Rob Feenie, Mark McEwan
from Rob Feenie’s Casual Classics: Everyday Recipes for Family and Friends
by Rob Feenie, Mark McEwan
Douglas and McIntyre (2013) Limited, 2013

We wanted real Margherita—a crisp crust with just a thin veil of tomato sauce, creamy mozzarella, and fresh basil—without the hassle.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Start with a whole—wheat crust (you can get them at nearly any grocery store) and spread tomato sauce (or a white sauce or pesto, if you want to get really creative) over the crust with the back of a spoon.

“Girl to Girl: Honest Talk About Growing Up and Your Changing Body” by Sarah O'Leary Burningham, Alli Arnold
from Girl to Girl: Honest Talk About Growing Up and Your Changing Body
by Sarah O’Leary Burningham, Alli Arnold
Chronicle Books LLC, 2013

Combine ½ cup crumbled feta cheese, 12 pitted and chopped kalamata olives, 1 tablespoon lemon juice, and 1 garlic clove, minced to paste, in bowl.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • These were really amazing. My whole family loves them. ‘Better than the best kebab shop’ my sons said. So so tasty. Thanx so much for your videos Henry. Much appreciated. Lots of love from England UK.

  • That’s an excellent sauce and dough recipe! I’ll definitely be trying those out! I also like the amount of toppings you used on the pie! Super hearty!

  • That is the coolest most fascinating twist I’ve ever seen, I REALLY want to try this now! I’m so into making bread recently but this looks so cool. Do you notice anything in the taste or texture? By the way, thank you for such a great channel, I LOVE seeing new videos of yours pop up! I can’t wait for our kitchen to be re-decorated, I have the biggest list of recipes that I want to try of yours! Much love from the UK!

  • Should i use shaving cream when shaving the cheese? also which razors work the best i don’t shave yet so i’m not sure, which ones to use for the cheese. 

  • Well, we were going to have salmon burgers for dinner but I’m thinking your pizza looks WAY better! Great trick with the parchment paper too! Hope your week is starting off well, Albert!

  • This looks great..and the way you made the pizza dough..I am trying this recipe this week! I can’t wait..thanks for sharing this recipe! Love your videos!

  • If you bothered to take note in my first posting I pointed out that the words were derived from ARabic and not frim Turkish. While you also claim coffee to be Turkish, it originated in Ethiopia and was refined in Yemen, long before the Turkish tribes came to Asia Minor. As for Baklawa and Qatayif they are endemic through out the Levant. In the mean time I do not recall that central asia was rich in grapeleaves nor that the then nomadic tartars from whom Turks are descended, grew much.

  • Looks tasty mouthwatering as usual. I think prefer how you did this in the Adana kebab version by putting the mixture through the mincer so the meat onions etc get fused together better. It makes it less likely to fall apart when you cook.

  • Before you had a video withe same tipe of kebab, you called it something else, now you are calling it Greek kebab, actualy this is called ” Lulja” kebab, and is Armenian LOL

  • what are you talking about…OK this isn’t turkish…do you know why?
    because the turkish one is 100X more good looking and probably delicious…
    you can find these anywhere else but the best is Turkish…sorry but it doesn’t look like our lahmacun…

  • i need to cue up foo fighter’s “my hero” everytime i come to your channel….it is unreal how easy you make this for me!!! i am going to definitely buy your book!!! the only negative thing i have right now for you…..i am doing a 30 day juice fast lol… about ready to chew through this macbook….love your channel….thanks for all you do!!!!! 

  • Oh yum!  Hadn’t thought of that.  Give me 5 minutes, I’ll be right over.  From Los Angeles, I think not!  But I’m going to make this tonight.  Thanks for the idea!

  • Is there anyway we can get Rick Stein declared a National treasure in UK? His style, his persona that is so down to earth and genuine. unbeatable and the food even better. I hope we have the pleasure of his food and his presence for years to come.

  • Bloody hell Henry! Johnny is fighting a losing battle weight wise. Gonna have to unsubscribe. Made this on Lebo bread with cucumber, mate a taste treat supreme.

  • @tamouz77 am i mistaken, wasn’t iraq ruled by the ottomans for 500 years. why are you that much surprised if we have the same meal?

  • hi David..I just made this dough and it turned out great! its still cooling as I just pulled a pizza out of the oven, but I can’t wait to rip into it..I put a tuna moray cheesy type topping on it..yerm.

  • I am very glad to see a Turkish food recipe by Rick Stein. I really enjoyed the video too. But to be honest if you live in London, which I am, you do not need to cook this. I mean go around the corner your probably gonna find a great Turkish restaurant, especially in the north:D.

  • Erm, @OnePotChefShow? Are my eyes having problems at 1:18 or do the sweet potatoes in Australia have a different colour on the inside?

  • The name is certainly Arabic in origin, (although ajeen means dough and not simply flour) however, it is a dish that is ubiquitous in all the Levant as well as Jordan and Iraq so I doubt that any one can really claim it as a national dish.

  • hey, love your channel. i just wanted to know if your perhaps are gay? i am not asking because there is something wrong with that i just wanted to know 😉

  • @Iraqi259 wich profesor or witch studie can you say it, i want to read it to be sure. maybe you are right i dont know but i want to be sure you know.

  • Wow pizzaaaaa…..yum yum.I like the way how u crush the Garlic…all video ur are…1st Curshing the Garlic.. ha ha ha…Awesome CHEF:-):-):-)

  • you should put some tomatoes and red pepper is not necessarry, green peper will be enough. in addition, pen the dough little bit thin next time.

  • not denying that it is arabic, in the earlier years before the republic, ottoman turkish was mix of ancient turkish, arabic and persian. so it is only natural that arabic words are being used, even now over 25% of words turkish peopledaily use is arabic. it doesnt make it belong to some nationality just because its their language or not.

  • Greetings from Bulgaria, Henry. Have you tried using the Queen of Bulgarian spices: summer savoury in your cooking? Goes very well with all red meat recipes and is an essential spice in Bulgarian cuisine.

  • Majoun is spoken the same as macun ( the turkish C is J). So we turks say::Lahmajoun if I were to use your type of writing. We dont say LahmaKun. So ehm it still could be from majoun. But doughj also sounds logical. Meat in dough or Meatpaste. hmmm de Bi would be with not IN. So it should be meat with dough wich does sound more logic then my first thought of meatpaste.

  • Mmh that looks delish!! and yes so much quicker than ordering a pizza and all so fresh I love buffalo mozzarella and have subed. Thank you so much for sharing, Have a blessed day. ��

  • ARe you sure the “macun” in lahmacun, doesn’t come from the arabic word macun, wich means “paste”. Hence it would say meatpaste (since it’s minced very fine).

  • Look at the video from allthingsbbq to see how you should be setting up your fire.
    A lot like you do it on a Weber Kettle. Red hot Lump charcoal down then add a few
    Hardwood chunks on top. You will use a lot less wood that way get a better flavor.

  • @carmenforthepets I completely agree with you on this… which is why I don’t plan to have any children, and I’d discourage any of my friends from doing so too. Human beings, both you and I, are nothing more than parasites to the planet. If you think pollution, deforestation, endangered animals are bad, I can’t see why you are using a computer to post a comment on youtube and one can imagine the damage you have cost the planet in doing so.

  • This pizza dough is a staple in my house we make it a minimum of twice a month (usually more often).

    Next time we make pizza this topping is totally going on it. (^_^ )

  • I never saw the Lahmacun without tomatoes in the mixture. It needs to have some moisture or the whole thing will be too dry. I make mine in a frying pan with a lid on top.

  • @sspirits8 excuse us “orientals” for taking pride in one of our traditional/cultural dishes and celebrating the diversity each country/culture’s way of making or naming this or any other particular dish.get a life?my dear but this is part of life isnt it! anyway,didnt the europeans have a cultural awakening a few centuries ago and claimed that all the children’s folk tales originated from this or that country?! one more thing, i agree with “johntwiss” the dish is rather basic and international!

  • Here in the US we call young sheep lamb and old sheep mutton. Lamb I will pass on, but I will fight people over mutton. That is delicious as hell.

  • This might be my new favorite channel. Great personality, great recipes. One Pot Chef…you rule sir. Many thanks from the deep south USA.

  • Hi Henry, well done but your gas grill is burning the meat because of the high flame if could use a charcoal barbecue it will be much better cooking and testier.

  • That ground meat is absolutely high standard in terms of quality and quantity. In Turkey meat in general is very expensive therefore Lahmacun restaurants do use inferior parts of the meat (the cheapest parts ) and they put far less ground meat in lahmacun. When you’re eating a lahmacun in Turkey, you can barely see the ground meat in it, restaurants rather put too much vegetables in the mixture of ground meat and too much red pepper to make it look better.

    Long story short, you better do not eat lahmacun in Turkey because it’s not eatable. If you are student or broke and do not care about what you eat, then feel free to try it. Rick made the lahmacun with the high quality ingredients therefore I assume it’s super delicious.

  • I eat this all the time, there’s some great turkish restaurants here and it’s CHEAP too. However I prefer the restaurant way, it’s alot bigger than Rick’s one, where u roll it with loads of salad. Rick’s one is way too crunchy n small to be rolled into a wrap

  • Its so weird I was looking up how to make your own pizza and just as I was looking at how to make it on google, you uploaded a video on it:) thank you so much. Made it so much easier than google:P so happy going to try it out in the morning:D Your a life saver <3

  • @TheHuNTERplus I think they are different types of food. Mostly Lahmacun is eat with kebab. Lahmacun is kinda Antipasta.
    People put onion, tomato and lemon inside before rolling.

  • Commercially called: Turkish Pizza… In Turkish: Lahmacun

    For those who made nationalist comments. Same foods have different name in Iran and greece what you gonna say? Greeks stole from persians?? I mean if some cultures lived together as they did in anatolia, you stop calling the food with Its roots You mention its geographic roots. Here he calls it Turkish cause it is common in Turkiye and it is really normal that Anatolian food have turkish,greek,armenian,persian and balkanian influences

  • Why,oh WHY do I always watch these food uploads when I’m bloody hungry,lol.This looks absolutely delicious and I want at least half a dozen,NOW!

  • The version I use, from Claudia Roden’s “Arabesque” is actually for the Lebanese version Lahm bi ajeen, but I like the crispier crust, and the fact there are pine nuts involved. A friend of mine recommended the Turkish lahmacun to me as he had stayed in Turkey a few times, and I like this as well but Rick’s version here seems too soggy, not unlike the abysmal “fusion” food that is a keema pizza, sold in many of the hybrid kebab/pizza/fried chicken take aways in the west end of my city:-)
    “Arabesque” is a great exploration of Lebanese, Moroccan and Turksih food, along with hundreds of recipes. 

  • Hello.. I really liked your video. I liked and subscribed to your channel. Maybe check my channel out, I do the same kind of videos you do. Make sure to keep up the good work!

  • I have to ask.. doesn’t the lamb get dry in the oven? and what part of lamb did u use? I love your recipes by the way and am a huge fan of your friend Nicko from Nicko’s kitchen.. hope he gets better soon:))

  • Had a challenging day I would recommend using fresh rosemary on this pizza but unfortunately my little rosemary plant didn’t survive the winter. �� Will get a fresh one for the Spring. ��

  • Hi! Did you use that black tray thingy underneath the dough to bake your pizza? If so, do you mind telling me the brand? Many thanks, and cheers from Spain! ^^

  • I’ve noticed you always make a point of stating that the yogurt you use in your pizza dough recipe is natural. Is there any particular reason it has to be natural, or is it just a quality thing?

  • I have a question about this: how come lamb kebabs you can use thin skewers and poke it in from the top but kabob kubiddeh you have to drain the onions and use wider skewers and insert them on the skewer from the side and not the top? Is it because lamb meat is much fattier and sticks more easily than beef?

  • we are all living in 21 century.. what is different it is a turkish food or arabic. as long as all of these are muslim.. thats important.. all muslim are brothers…. turks or arabs or asians all peole sharing their culture and food..

  • Hi Henry! Happy New Year! This looks delicious! I love your no nonsense talking, getting straight into it and getting the job done approach. I’m looking forward to seeing more delicious recipes from you…. this is a perfect keto dish! Thank You. Love to you from England. ������������

  • As he says its called Aleppo pepper (Pul Biber). I also use biber salcasi which is the pepper paste. You can get it hot or mild. Aci is the hot one, tatli is mild in case you are wondering 😉 I make this often with a similar recipe.  

  • it is not funny at all the city he was talking about is very close to iraq and syria so the lahmacun belongs to all middle east, but if you want to taste the best one available you should go to gaziantep and taste.
    if it is not possible drop me a line ill tell you the real recipe not this one

  • I would never have thought to use sweet potatoes. That dough looks interesting. I may try that.
    Probably should have titled is Moroccan-spiced lamb pizza so people don’t get all peeved because it’s not 100% totally Moroccan. You know how people like to complain just to see themselves complain.
    Thanks for another interesting video.

  • Due in part to your great videos, I ordered one and it arrived today.
    One of the features I’ve never heard one mention was the flue/air vent that you can control with the little slide just above the door.
    Have you experimented with yours? I’m guessing it’s to control the heat for items that aren’t meant to cook at such high temps.

  • That was a well-cooked pizza. It’s great to see the whole cooking sequence, and especially so when refilling the firebox mid-cook. Love those unflappable moments in your videos.

  • I should do a video on street food of nuremberg and belsen and how the Germans created it all and how great it is to go to those cities and ignore the holocaust history in favor of eating the food there. Wonder how Rick Stein and the Brits would feel about that?

  • David wonderful video!  I have learned so much from your videos and teaching.  Thank you so very much!  Two questions:  1)  Would ground lamb work well with this pizza recipe?  2)  Any suggested substitutes if one cannot find Moroccan spices in the supermarket?  Again, thank you for all you do on YouTube!

  • Bellissimo omaggio ad uno dei piatti più fantastici e famosi in tutto il mondo! E’ una cosa molto bella che la passata di pomodoro l’hai fatta preparando tutti gli ingredienti (e non l’hai comprata già pronta): un bel tocco genuino che aggiunge sapore ed ho apprezzato molto! Bravo Albert, viva la pizza:-)