1/2 pound ground American Lamb
1/2 teaspoon onion salt
1/2 teaspoon fennel seed
1/4 teaspoon dried oregano leaves, crushed
1/8 teaspoon crushed red pepper flakes
2 teaspoons olive oil
1/2 cup chopped bell pepper
2 chopped Italian plum tomatoes
1 pre-baked pizza crust (10 to 12-inch)
1/2 cup pizza sauce
1 tablespoon grated parmesan cheese
1/4 cup thinly sliced fresh basil leaves, optional
1/2 cup grated part-skim mozzarella cheese
Servings: 8
1. In small bowl, combine lamb, onion salt, fennel, oregano, basil, crushed red pepper flakes and mix until well blended.
2. In skillet, heat oil and cook lamb, cooking and crumbling until lightly browned. Drain on paper towel. In same skillet, cook bell pepper for 3 to 4 minutes, stirring occasionally. Add tomatoes and cook additional 3 minutes. Place pizza crust on cookie sheet or pizza pan, spread on pizza sauce and top with sautéed vegetables. Sprinkle with Parmesan cheese, fresh basil if desired, cooked lamb and mozzarella cheese. Bake in 450ºF oven for 8 to 10 minutes. Cool for 5 minutes and slice into wedges.
1/2 teaspoon onion salt
1/2 teaspoon fennel seed
1/4 teaspoon dried oregano leaves, crushed
1/8 teaspoon crushed red pepper flakes
2 teaspoons olive oil
1/2 cup chopped bell pepper
2 chopped Italian plum tomatoes
1 pre-baked pizza crust (10 to 12-inch)
1/2 cup pizza sauce
1 tablespoon grated parmesan cheese
1/4 cup thinly sliced fresh basil leaves, optional
1/2 cup grated part-skim mozzarella cheese
Servings: 8
1. In small bowl, combine lamb, onion salt, fennel, oregano, basil, crushed red pepper flakes and mix until well blended.
2. In skillet, heat oil and cook lamb, cooking and crumbling until lightly browned. Drain on paper towel. In same skillet, cook bell pepper for 3 to 4 minutes, stirring occasionally. Add tomatoes and cook additional 3 minutes. Place pizza crust on cookie sheet or pizza pan, spread on pizza sauce and top with sautéed vegetables. Sprinkle with Parmesan cheese, fresh basil if desired, cooked lamb and mozzarella cheese. Bake in 450ºF oven for 8 to 10 minutes. Cool for 5 minutes and slice into wedges.
Last edited by a moderator:
