LAMB PITA PIZZAS
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
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.
LAMB PIZZA
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
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.
ASIAN LAMB PIZZA
Steps:
- Preheat broiler.
- Thinly slice whole onion.
- Heat large nonstick saute pan to very hot, reduce heat to medium high and spray with pan spray. Add onion, and saute for a few minutes, until it begins to soften and color.
- Add ground lamb, and saute until it is browned, stirring to break up.
- Wash, trim and thin-slice tomatoes; wash and, if needed, peel carrots. Using thin slicing blade of food processor, process the carrots. When lamb is browned, add tomatoes and carrots, and reduce heat to low.
- Wash, seed and rinse pepper. Remove tough outer layers from lemon grass, trim the bottom and very thinly slice the bulbs of the lemongrass. Add lemon grass and pepper to lamb. Wash and very finely slice the lime leaf, and add to lamb along with the fish sauce. Cover, and cook over very low heat until the vegetables are tender.
- Put two of the tortillas under the broiler for about a minute, until they begin to brown and puff. Remove, top each with a quarter of the lamb topping and serve.
- Repeat for the two remaining tortillas and the topping.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 10 grams, Carbohydrate 59 grams, Fat 19 grams, Fiber 10 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 1093 milligrams, Sugar 15 grams
SPICED LAMB PIZZA
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
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
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
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'
Provided by Marian Burros
Categories lunch, weekday, pizza and calzones, main course
Time 30m
Yield 2 servings
Number Of Ingredients 15
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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- Make the dough Brush a large bowl with olive oil. In the bowl of a stand mixer, whisk 1 1/4 cups of water with the yeast and sugar and let stand until foamy, about 5 minutes. Add the 3 cups of flour, the salt and the 1 tablespoon of olive oil. Attach the paddle to the mixer and beat at medium-low speed until a dough forms. Switch to the dough hook and knead at medium speed until the dough is smooth, about 5 minutes. Transfer the dough to the prepared bowl, cover with plastic wrap and let rise in the refrigerator until doubled in bulk, 24 to 48 hours. Let the dough rest at room temperature for 1 hour before baking.
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- In a medium bowl, toss the diced tomatoes with the chopped mint, lemon juice and remaining 1 teaspoon of garlic. Season with salt and pepper.
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