Mediterranean Lamb Pizza

 

30 Minute Homemade Mediterranean Pizza

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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
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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
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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
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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

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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
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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.

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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
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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
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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
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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
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Alexia Lewis RD

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

[email protected]

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8 comments

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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 simple..love 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.