Lamb Pizza Recipes

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LAMB PIZZA



Lamb Pizza image

Provided by Susie Cover

Categories     Lamb     Appetizer     Bake     Sauté     Kid-Friendly     Back to School     Dinner     Meat     Ground Lamb     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes four 6-inch (15-cm) pizzas

Number Of Ingredients 12

Pizza Dough
2 tbsp olive oil
1 1/2 lb (750 g) ground lamb from the leg
2 cups (8 oz/250 g) chopped yellow onion
2 cloves garlic, chopped
2 tsp chopped fresh thyme leaves
1 tsp dried oregano
3 cups (18 oz/560 g) canned plum tomatoes, preferably San Marzano, with their juices
1/2 cup (4 fl oz/125 ml) beef or lamb stock
1 tsp kosher salt
1 tsp freshly ground pepper
Cornmeal and all-purpose flour for dusting

Steps:

  • 1. Make the dough and let rise the first time as directed.
  • 2. To make the topping, in a large, heavy frying pan, heat 1 tbsp of the oil over medium-high heat. Add the lamb and cook, breaking it up with a wooden spoon, until browned, about 8 minutes. Using a slotted spoon, transfer the lamb to a bowl, then discard the fat in the pan.
  • 3. Return the pan to medium heat and add the remaining 1 tbsp oil. Add the onion and garlic and sauté until tender and lightly golden, about 8 minutes. Return the lamb to the pan, add the thyme and oregano, and cook, stirring occasionally, for 2-3 minutes. Add the tomatoes and stock and crush the tomatoes with a fork to release the flavor. Reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated and the mixture is thick, about 45 minutes. Season with the salt and pepper. Remove from the heat and let cool completely.
  • 4. Meanwhile, divide the dough into 4 equal pieces, shape each piece into a disk, and let rise for a second time as directed. Preheat the oven to 400°F (200°C). Dust 2 large rimmed baking sheets with cornmeal.
  • 5. On a lightly floured work surface, roll out 1 dough disk into a round about 6 inches (15 cm) in diameter and 1/2 inch (12 mm) thick. Pinch around the edge to create a 1/2-inch (12-mm) rim, and place the round on one-half of a cornmeal-dusted baking sheet. Arrange one-fourth of the lamb mixture evenly over the crust, leaving the rim uncovered. Repeat to assemble the second pizza, placing it next to the first one on the other half of the baking sheet.
  • 6. Bake until the dough is set and golden brown, 10-12 minutes. Meanwhile, assemble the remaining 2 pizzas on the second pan and slip them into the oven when the first batch is done. Cut all the pizzas into slices and serve.

LAHMACUN TURKISH PIZZA



Lahmacun Turkish Pizza image

This Turkish-style pizza is a Turkish flat bread layered with a fresh sauce composed of tomatoes, sweet bell peppers, and minced lamb cooked with a flavorful selection of Mediterranean spices. It is normally garnished with fresh salad and a creamy garlic sauce and or a tangy zesty hot red pepper sauce. It is a really light meal, but filling and flavorful. I find it worth the time to make if I can't get it from my favorite Turkish bakery in my old neighborhood in Amsterdam. For the best flavor, make the topping the night before you make the pizza.

Provided by lysis

Categories     World Cuisine Recipes     European     Dutch

Time P1DT3h20m

Yield 10

Number Of Ingredients 30

1 teaspoon chopped garlic
1 yellow onion, chopped
3 tablespoons chopped fresh basil
½ cup chopped fresh parsley
2 tablespoons chopped fresh mint
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon ground coriander seed
½ cup green bell pepper, diced
½ cup red bell pepper, diced
½ lemon, juiced
4 teaspoons olive oil
4 roma (plum) tomatoes, halved
1 pound lean ground lamb
6 tablespoons double concentrated tomato paste
cayenne pepper to taste
salt to taste
3 ¼ teaspoons active dry yeast
½ teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
2 teaspoons salt
¼ cup vegetable oil
½ cup water
1 cup plain yogurt
½ teaspoon chopped fresh parsley
¼ teaspoon crushed garlic
salt and ground black pepper to taste
1 cup shredded green cabbage
1 cup shredded red cabbage

Steps:

  • Heat a large skillet over medium-high heat. Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick puree.
  • Place the lamb in the preheated skillet and reduce the heat to medium. Add the puree and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate overnight.
  • Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and 1/2 cup water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yogurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside.
  • Punch the dough down, transfer it to a floured work surface, and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.
  • Preheat an oven to 500 degrees F (260 degrees C).
  • Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, 8 to 10 minutes.
  • Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 350 degree F oven (175 degrees C) for 8 minutes.
  • To assemble the lahmacun, drizzle with garlic sauce, top with shredded cabbage, and roll up to eat. See the Cook's Notes for other garnish ideas.

Nutrition Facts : Calories 479.8 calories, Carbohydrate 57.6 g, Cholesterol 34.6 mg, Fat 20.1 g, Fiber 3.8 g, Protein 17.2 g, SaturatedFat 6.1 g, Sodium 571.5 mg, Sugar 6.3 g

LAMB PITA PIZZAS



Lamb Pita Pizzas image

Consider the grocery store your sous-chef: Pitas make a faster crust than pizza dough, canned artichokes taste great, and ready-made hummus can't be beat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 30m

Number Of Ingredients 9

4 regular-size (6-inch) pitas, split
3 tablespoons olive oil
2 containers (8 ounces each) store-bought hummus (1 1/2 cups)
2 red bell peppers (ribs and seeds removed), thinly sliced
1 can (14 ounces) artichoke hearts in water, rinsed, squeezed dry, and quartered
1/2 pound ground lamb or beef
Coarse salt and ground pepper
1 cup fresh flat-leaf parsley leaves
Lemon wedges

Steps:

  • Preheat oven to 450 degrees. Arrange pita halves, cut side up, on two baking sheets; brush with oil.
  • Spread pitas with hummus; top with peppers, artichoke hearts, and lamb. Season with salt and pepper.
  • Bake until pitas are golden and crisp and lamb is cooked through, about 20 minutes. Sprinkle with parsley; serve with lemon wedges.

SPICED LAMB PIZZA



Spiced Lamb Pizza image

This delicious recipe was inspired by Bon Appetit's Spicy Lamb Pizza but I found that I made many, many modifications. This is why I've decided to write my own!

Provided by maxwell

Categories     Pizza

Time 36m

Yield 8

Number Of Ingredients 14

½ medium red onion, thinly sliced
¼ cup roughly chopped fresh cilantro
½ medium lemon, juiced
1 tablespoon all-purpose flour, or as needed
2 tablespoons olive oil, divided
1 pound ground lamb
1 (16 ounce) package pizza dough, at room temperature
1 (6 ounce) can tomato paste
1 tablespoon chopped fresh garlic, or more to taste
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon red pepper flakes

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C).
  • Mix onion, cilantro, and lemon juice together in a bowl; set aside. Dust a baking sheet with flour.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir lamb in the hot skillet until mostly cooked through, breaking into little pieces with the back of a wooden spoon, 5 to 6 minutes.
  • While the lamb is cooking, stretch dough out onto the prepared baking sheet until you get an oval shape. Let rest for 1 minute, and stretch it again if it shrinks.
  • Bake dough in the center of the preheated oven until puffy and mostly cooked, 5 to 7 minutes.
  • Add tomato paste, garlic, cinnamon, cumin, paprika, salt, and pepper flakes to the cooked lamb. Mix it all together and cook until fragrant, 1 to 2 minutes.
  • Remove dough from the oven and brush with remaining 1 tablespoon olive oil. Add lamb mixture and evenly distribute over the crust.
  • Return pizza to the oven and bake for 2 minutes. Turn on the broiler and broil until crust is golden brown, 2 to 3 minutes longer.
  • Remove pizza from the oven. Transfer to a cutting board and cut into 8 pieces. Top with the onion-cilantro mixture.

Nutrition Facts : Calories 316.9 calories, Carbohydrate 33.4 g, Cholesterol 38 mg, Fat 13.3 g, Fiber 2.4 g, Protein 15.9 g, SaturatedFat 3.7 g, Sodium 814.8 mg, Sugar 5.9 g

LAMB PIZZA PIES



Lamb pizza pies image

These Turkish-style pasties offer a fool-proof supper solution

Provided by Good Food team

Categories     Buffet, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 8

1 tbsp olive oil
1small onion , chopped
350g minced lamb
1 tsp ground cinnamon
50g walnut pieces, chopped
large handful mint leaves, roughly chopped
145g sachet pizza base mix
2 tomatoes , sliced

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Heat the oil in a large pan then fry the onion, mince and cinnamon over a high heat for 5 mins until the mince is browned. Take off the heat, season, then stir in the walnuts and mint.
  • Prepare the pizza mix according to pack instructions, but ignore the rising stage. Divide into 4 and pat into small circles on a baking sheet. Spoon the mince mixture over one half of each circle, place 2 tomato slices on top, then fold the dough over. Press the edges to seal, slash the top 3 times then bake for 10-15 mins, until the dough is golden and cooked through. Serve with tzatziki and a green salad.

Nutrition Facts : Calories 403 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1 milligram of sodium

MIDDLE EASTERN LAMB 'PIZZA'



Middle Eastern Lamb 'Pizza' image

Provided by Marian Burros

Categories     lunch, weekday, pizza and calzones, main course

Time 30m

Yield 2 servings

Number Of Ingredients 15

4 ounces whole onion or 3 ounces chopped, ready-cut (1 cup)
1 teaspoon olive oil
1 small clove garlic
8 ounces leg of lamb
1 teaspoon sumac
1/8 teaspoon hot red-pepper flakes
1/4 teaspoon ground cumin
1/8 teaspoon salt
Freshly ground black pepper to taste
4 ounces Kirby cucumbers
Few sprigs fresh mint to yield 2 tablespoon chopped
Few sprigs fresh cilantro to yield 4 tablespoons chopped
1 cup nonfat plain yogurt
4 whole wheat tortillas (fat free if possible)
2 medium-large ripe tomatoes

Steps:

  • Chop whole onion. Heat medium nonstick pan until it is very hot, reduce heat to medium-high and add oil. Saute onion until it begins to brown.
  • Meanwhile, with food processor running, place the garlic through the feed tube and mince. Remove the fat from the lamb, add it to the food processor and grind. Remove to small bowl, and mix well with the sumac, hot red-pepper flakes, cumin, salt and pepper. When onion is soft, stir in the lamb to break it up and cook until it is brown. Set aside.
  • Wash unpeeled cucumbers, and cut into cubes. Wash and chop the mint and cilantro. Add the cucumbers, mint and half the cilantro to the yogurt, and stir well.
  • Heat two of the tortillas either directly over a small gas flame or by wrapping in aluminum foil and heating in toaster oven set at 400 degrees for about three minutes.
  • Slice the tomatoes, and cut each slice into small wedges.
  • To serve, spread 1/4 of the yogurt mixture on each of two tortillas. Top with 1/4 of the meat; then, top with 1/4 of the tomatoes and sprinkle with 1/4 of the remaining cilantro.
  • Repeat with the remaining tortillas, yogurt, meat, tomatoes and cilantro.

Nutrition Facts : @context http, Calories 867, UnsaturatedFat 17 grams, Carbohydrate 106 grams, Fat 30 grams, Fiber 9 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 1005 milligrams, Sugar 17 grams

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From taste.co.za


20 BEST LEFTOVER LAMB RECIPES - INSANELY GOOD
2021-05-17 Ginger, garlic, and onion are sauteed until fragrant then seasoned with spices and tossed with cooked lamb. Add the coconut milk and simmer to create a yummy bowlful of Indian comfort food. 14. Leftover Lamb Sliders. Sliders are basically burgers, so this meal is perfect if you have burger-loving kids in the house.
From insanelygoodrecipes.com


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