Recipes
100% Grass Fed
Spiced Ground Lamb and Veggie Pizza
With Eggplant, Zucchini, Olives & Red Onion
| Cut | GROUND LAMB |
| Cook | Stove Top & Oven |
| Serves | 4 |
| Prep time | 30 MINS |
| Cook time | 10 MINS |
| Level | VERY EASY |
Ingredients
GROUND LAMB MIX
1 teaspoon olive oil
2 pounds Atkins Ranch ground lamb
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground chili powder
½ Tablespoon minced garlic
3 Tablespoons tomato paste
½ cup chicken or vegetable stock
PER PIZZA
1 pound pizza dough or a 10 ½ inch pre-made pizza crust
¼ cup sliced mozzarella cheese rounds
⅛ cup thinly sliced eggplant
⅛ cup thinly sliced zucchini
⅛ cup sliced black olives
¼ teaspoon red pepper flakes
2 Tablespoons chopped fresh basil
2 Tablespoons fresh parsley
2 Tablespoons sliced pickled red onion
Method
Add oil to a large pan on medium high heat. After oil heats, add ground lamb followed by cumin, coriander and chili powder. Stir to combine and begin using a sturdy spoon to break up meat. Add garlic and stir. Continue to break up meat with spoon and brown all over for 5-7 minutes. Add tomato paste and chicken stock. Stir into ground meat and bring to a simmer. Turn off heat. Portion approximately 2 1/2 cups of ground meat for each pizza.
Cook pizza dough by rolling into a circle, brushing with oil and baking until lightly browned or remove pre-made pizza crust form package and place on a baking sheet. Add 2 1/2 cups of ground lamb mixture to the pizza to cover bottom evenly. Top with slices of mozzarella, eggplant, and zucchini. Add sliced olives and red pepper flakes. Bake at a 375 on the middle rack for 10 minutes or until cheese bubbles and veggies and veggies have been lightly browned.
Remove from oven and top with fresh herbs and pickled red onion. Slice and serve.