Greek Lamb Pizza

Hearty, flavorful ground lamb, slow-roasted tomatoes, salty kalamata olives and feta, and Greek seasonings… The flavors of this Greek Lamb Pizza may have you dancing the kalamatiano!

Greek Lamb Pizza on a pizza stone with a pizza cutter, and two slices of pizza on a square plate.

👩🏻‍🍳 Tamara Talks – Pizza Inspiration

Greeks love to dance. And eat. The kalamatiano, referenced above, is a traditional Greek dance and joyful one for sure!

I have always been drawn to Greek flavors. I was still in high school when I first made spanokopita – the traditional Greek savory pastry with spinach, feta, egg, fresh herbs, and butter. Lots of butter. Each layer of phyllo dough is brushed with butter.

I have not enjoyed a piece of spanokopita in years as it just doesn’t meet the definition of “healthy.”  😯 😂However, much of Greek cuisine does, and I do tend to cook a lot of it. The healthy fat (olive oil), garlic, lean proteins, tomatoes are the essence of the Mediterranean diet that I follow loosely.

🍕 About Greek Lamb Pizza

Greek Lamb Pizza is a versatile recipe that can be prepared at a leisurely pace when you have the luxury of time, or prepared quickly with the help of a couple of commercially available products. I have done both. 

You can start with a prepared pizza crust (quickest option). You can buy pre-made dough. You can go all out, and make your pizza dough! The choice is yours.

📋 Ingredients Notes

  • pizza crust – I have made this with bakery prepared naan, and with pizza dough made in my bread machine with this recipe.  I use half of the dough, and roll it out on my 14″ pizza stone. This is a thin crust. The remaining dough can be frozen for another pizza! Another good option if you don’t want to make your dough, is to buy pizza dough, or a prepared pizza crust found in your grocer’s Italian foods section.
  • ground lamb
  • shallot
  • garlic
  • crushed red pepper
  • ground cinnamon
  • pesto – When basil is in season, I make my own Italian Basil Pesto. I also keep a good quality prepared pesto on hand for pizzas, paninis, etc. It’s a great time saver.
  • slow roasted tomatoes – I love to make slow roasted tomatoes. I make a large batch, and store them in zip bags. You can substitute commercially prepared slow-roasted or sun-dried tomatoes. You can find them in the gourmet section of many markets, and on Amazon.
  • sliced kalamata olives
  • feta cheese
  • garnishes – Try parmesan, lemon zest, and/or Italian parsley.

🔪 Instructions

  1. Prepare the crust – If using pizza dough, roll out very thin, and place on a pizza stone or baking sheet. If using prepared naan or pizza crust, place on pizza stone or baking sheet. Preheat oven to 450° (425 convection). If grilling, preheat to very hot.
  2. Prepare the lamb – In a saute pan over medium heat, break up the ground lamb. I find a potato masher makes this task easier. When lamb begins to brown, add the shallot, garlic, crushed red pepper, and cinnamon. Continue cooking until lamb is completely cooked. Remove from heat.
  3. Assemble the pizza – Brush crust with pesto. Top with lamb mixture, sliced tomatoes and kalamatas, and crumbled feta. Bake pizza until pizza dough is cooked and beginning to brown. If using prepared crust, feta should be starting to brown. This takes 7-10 minutes.
  4. Finish the pizza – Garnish the hot pizza with parmesan, lemon zest, and Italian parsley. Slice and enjoy!
A close up of Greek lamb pizza with a pizza cutter and print napkin.

❓ FAQ

Do I have to use lamb?

Ground lamb is a perfect weeknight protein as it cooks so quickly. While it may be a somewhat polarizing ingredient, its bold flavor is perfect with the other ingredients. You can substitute ground bison or beef if you prefer.

💭 Tips

My bread machine turns out a lot of pizza dough… This recipe makes enough dough for 2 thin crust pizzas. Given that I’m typically feeding 2, I freeze half of the dough for another meal. It’s always exciting to realize I’ve got pizza dough ready to go in the freezer!

Similarly, I freeze half of the ground lamb mixture for another pizza later.

🧂 Useful Stuff

Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

What are you waiting for? Isn’t this Greek Lamb Pizza calling your name? It’s calling mine!

Signature in red and green with chiles and limes. Healthyish Latin cuisine.

Greek lamb pizza on a pizza stone.

Greek Lamb Pizza

Hearty, flavorful ground lamb, slow-roasted tomatoes, salty kalamata olives and feta, and Greek seasonings… Make it with your own homemade ingredients, or good quality prepared ones for a super quick and flavorful pizza.
4.75 from 16 votes

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine Greek
Servings 4 servings
Calories 515 kcal

Ingredients
  

  • pizza dough or crust
  • ½ pound lean ground lamb
  • 1 shallot - minced
  • 1 teaspoon garlic - minced
  • ½ teaspoon crushed red pepper - or to taste (see notes)
  • ½ teaspoon ground cinnamon
  • 2 tablespoons pesto - (see notes)
  • ½ cup slow roasted tomatoes - sliced (see notes)
  • ¼ cup kalamata olives - sliced
  • ¼ cup feta - crumbled

Garnish

  • 2 tablespoons parmesan - grated
  • zest of 1 lemon
  • Italian parsley - finely chopped

Instructions

  • Preheat oven to 450 degrees (425 convection). If grilling, preheat to very hot. If using pizza dough, roll out very thin, and place on a pizza stone or baking sheet. If using prepared naan or pizza crust, place on pizza stone or baking sheet.
  • In a saute pan over medium heat, break up the ground lamb.
  • When lamb begins to brown, add the shallot, garlic, crushed red pepper, and cinnamon. Continue cooking until lamb is completely cooked.
  • Remove from heat.
  • Brush with pesto. Top with lamb mixture, sliced tomatoes and kalamatas, and crumbled feta.
  • Bake pizza until pizza dough is cooked and beginning to brown. If using prepared crust, feta should be starting to brown. This takes 7-10 minutes.
  • Garnish the hot pizza with parmesan, lemon zest, and Italian parsley. Slice and enjoy!

Notes

Macronutrients (approximation from MyFitnessPal): 515 calories; 24 g protein; 53 g carbohydrates; 25 g fat. I watch portions closely, and we cut this pizza into 8 slices, and each have 2 for dinner with a side salad, and then 2 for lunch the next day.

Nutrition

Serving: 4Servings | Calories: 515kcal | Carbohydrates: 53g | Protein: 24g | Fat: 25g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

🥘More Ground Lamb Recipes!

Ground lamb is a healthyish and quick-cooking ingredient... perfect for weeknight meals!

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9 Comments

  1. If I wanted to use the traditional tzatziki sauce instead of pesto do you think it should be baked on the pizza or dolloped on after taking the pizza out of the oven?

    1. Hi Raina! I would dollop it on afterward. Tzatziki would not benefit from the high temperature required to bake a pizza. It sounds fabulous dolloped on afterwards, though. Good luck!

  2. Yum! Just as what your blog is about, I love venturing beyond our traditional meals that we’re so used to making and exploring with different flavors from around the world. But honestly, I’ve been slacking in the Greek food department (little embarrassed to say that last week I tried a kalamata olive for the first time). I hope to try making this, as I have some pizza dough begging for me in the fridge. Thanks for the inspiration,

    Sarisa

    1. Greek flavors are among my favorite… I hope you will give it a try, and please let me know how it goes! Thanks for stopping by Sarisa!

  3. Yum! Just as what your blog is about, I love venturing beyond our traditional meals that we’re so used to making and exploring with different flavors from around the world. But honestly, I’ve been slacking in the Greek food department (little embarrassed to say that last week I tried a kalamata olive for the first time). I hope to try making this, as I have some pizza dough begging for me in the fridge. Thanks for the inspiration,

    Sarisa

  4. Yum! Just as what your blog is about, I love venturing beyond our traditional meals that we’re so used to making and exploring with different flavors from around the world. But honestly, I’ve been slacking in the Greek food department (little embarrassed to say that last week I tried a kalamata olive for the first time). I hope to try making this, as I have some pizza dough begging for me in the fridge. Thanks for the inspiration,

    Sarisa