1/2 pound ground American Lamb
3/4 cup chunky salsa
1/3 cup finely chopped green pepper
1/4 teaspoon onion powder
1/8 teaspoon pepper
3/4 cup shredded part-skim Mozzarella or pizza cheese
10 ounces refrigerated pizza crust (1 package)
1 egg, beaten
1 tablespoon water
2 tablespoons grated Parmesan cheese
Servings: 4
1. In skillet sprayed with nonstick cooking spray, cook and crumble lamb until browned. Drain well. Stir in salsa, green pepper, onion powder, pepper.
2. On lightly greased baking sheet, roll or pat pizza dough to a 12 x 18-inch rectangle. Spoon meat mixture on one-half of the dough and sprinkle with cheese (leaving 1-inch dough exposed on edges). Fold dough crosswise over meat mixture. Press edges together to seal. Make 2 or 3 slashes in top to let steam escape. Beat together egg and water. Brush on dough and sprinkle with Parmesan cheese. Bake in 425ºF oven for 10 to 15 minutes or until golden. Remove from oven; let stand 5 minutes. Cut into 4 portions.
3/4 cup chunky salsa
1/3 cup finely chopped green pepper
1/4 teaspoon onion powder
1/8 teaspoon pepper
3/4 cup shredded part-skim Mozzarella or pizza cheese
10 ounces refrigerated pizza crust (1 package)
1 egg, beaten
1 tablespoon water
2 tablespoons grated Parmesan cheese
Servings: 4
1. In skillet sprayed with nonstick cooking spray, cook and crumble lamb until browned. Drain well. Stir in salsa, green pepper, onion powder, pepper.
2. On lightly greased baking sheet, roll or pat pizza dough to a 12 x 18-inch rectangle. Spoon meat mixture on one-half of the dough and sprinkle with cheese (leaving 1-inch dough exposed on edges). Fold dough crosswise over meat mixture. Press edges together to seal. Make 2 or 3 slashes in top to let steam escape. Beat together egg and water. Brush on dough and sprinkle with Parmesan cheese. Bake in 425ºF oven for 10 to 15 minutes or until golden. Remove from oven; let stand 5 minutes. Cut into 4 portions.
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