This post may contain affiliate links, see my Privacy Policy and Disclosure Statement
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!
Jump to:
👩🏻🍳 Tamara Talks - Recipe 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 You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- 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 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
- 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.
- 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.
- 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.
- Finish the pizza - Garnish the hot pizza with parmesan, lemon zest, and Italian parsley. Slice and enjoy!
💭 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!
❓ FAQ
Ground lamb is a perfect weeknight protein as it cooks so quickly. While 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.
What are you waiting for? Isn't this Greek Lamb Pizza calling your name? It's calling mine!
🧂 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! 😊
📖 Recipe
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.
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
Crushed red pepper is hot. If this is an unfamiliar ingredient, start with about ¼ teaspoon, omit entirely, or sprinkle on to taste when serving.
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.
When basil is in season, I make my own pesto. I also keep a good quality prepared pesto on hand for pizzas, paninis, etc. It's a great time saver.
I love to make slow roasted tomatoes. I make a large batch, and store them in zip bags. You may be able to find commercially prepared slow roasted tomatoes in the Italian foods section. Sun dried tomatoes are a great alternative.
I find the ground lamb mixture doesn't need salt due to both olives and feta in the pizza. You may prefer to add salt, but proceed carefully.
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 Information:
Yield:
4Serving Size:
4 ServingsAmount Per Serving: Calories: 515Total Fat: 25gCarbohydrates: 53gProtein: 24g
🥘More Ground Lamb Recipes!
Ground lamb is a healthyish and quick-cooking ingredient... perfect for weeknight meals!
Instant Pot Ground Lamb Chili
Chili and beans with a hint of Mexican mole...
Mexican Lamb Meatballs
A Mexican spiced ground lamb meatball that makes a delicious appetizer or main course!
Raina says
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?
Tamara Andersen says
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!
Raina J Gates says
Thank you!
Sarisa says
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
Tamara says
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!
Cindy says
This looks delicious. I love lamb too and greek food in general. This looks great with slow roasted tomatoes.
Tamara says
I think you'd love it! Thanks Cindy!