Greek-Style Lamb & Artichoke Pizza

 
Greek-style lamb and artichoke pita pizza.

Recipe prepared by Merry Graham | Serves 4 | Prep: 8-10 mins. | Cook: 10 mins.

Farm-to-table Mediterranean flavors come together with perfectly seasoned ground lamb, tangy spinach artichoke dip sauce, sun-dried tomatoes, artichoke hearts, briny olives, and peperoncini for a dish that's weeknight easy and celebration worthy.

Ingredients

  • 1 lb Freedom Run Farm Ground Lamb, broken in to 1 ½” chunks

  • ½ cup chopped red onions, divided

  • 1 tsp of each: granulated garlic, onion powder, ground cumin, salt, black pepper, & dried oregano 

  • 4 (7-8 inches) pita rounds 

  • 10-12oz spinach artichoke dip

  • 2 cups shredded gouda cheese 

  • ½ cup sun-dried tomatoes, chopped

  • ½ cup pepperoncini, diced

  • 2 cups shredded mozzarella

  • 1 cup marinated artichoke hearts, chopped 

  • ½ cup green olives, sliced

  • 1 ½ tsp dried pizza or Italian seasoning

  • ¼ cup grated parmesan cheese

  • 2 tbsp avocado oil 

To Garnish

Crumbled feta cheese, chiffonade basil, lemon zest

Pro Tips

  • The Extra Crispy Method: Heat a cast iron skillet or griddle on the oven’s center rack as it preheats. After you have built the pizza’s drizzle oil on the hot cooking surface and top with pizzas. 

  • Dry Your Toppings: Sun-dried tomatoes and artichokes are packed with moisture! Give them a quick pat with a paper towel before using. 

  • Spice Blend: Make it your own by using dried herb pizza seasoning, dried Greek Seasoning Blend, or dried  Italian Seasoning. 

  • Spice it Up: If you want heat, use red pepper flakes or chili crisps! 

Directions

Preheat Oven & Cast Iron

  1. Place cast iron griddle, pizza pan, or 2 cast iron skillets on the center rack. Heat oven to 400°F.

Cook the Lamb

  1. In a skillet over medium-high heat, add the ground lamb, red onion, and spices.

  2. Cook, stirring frequently, until the lamb is beginning to brown yet has some pink parts, about 4-5 minutes.

  3. Drain cooked lamb,  and transfer to a bowl; set aside.

Layer the Toppings

  1. Place pitas on a cutting board. Spread the spinach-artichoke dip across the dough, leaving 1/4-inch free for a crisp crust.

  2. Generously layer over the dip, Gouda cheese, lamb, sun-dried tomatoes, red onion, pepperoncini, mozzarella cheese, artichokes, and olives then sprinkle with seasoning and parmesan cheese.  

Bake

  1. Carefully, remove the hot cast iron from the oven, and drizzle with avocado oil.

  2. Arrange lamb pita pizzas on the cast iron, place back on the center rack, and bake for 7-8 minutes, or until the mozzarella is bubbly and the edges of the pita are golden brown and crisp.

The Finishing Touch

  1. Remove the lamb pita pizzas from the oven and immediately sprinkle with the crumbled feta, the chiffonade basil and lemon zest. Serve immediately!

This recipe originally appeared on Facebook.com/amerryrecipe/

Print
 
ground, baked, pizza, GreekFreshrecipes, baked, ground, pizza, Greek