Traditional recipes

Lamb Pizza

Lamb Pizza

Brush rimmed baking sheet with 1 teaspoon oil. Using your hands, spread dough over entire length of baking sheet, pushing dough to edge (or roll out on floured surface and transfer to pan). Bake for 5 minutes at 450ºF. Remove from oven; set aside.

In a large nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add lamb, shallot, garlic, tomato paste, oregano, salt and pepper; cook until lamb is completely browned, about 5 minutes. Remove from heat.

Brush par-baked crust with 1 teaspoon oil. Evenly distribute cooked lamb and pepperoncini; top with crumbled goat cheese. Bake for about 15 minutes, until cheese looks slightly melted and edges of crust are golden brown. Toss arugula with remaining 1 teaspoon oil; set aside. Remove pizza from oven and top with dressed arugula.


Middle Eastern Lamb Pizza Recipe | Cook the Book

The cuisine of the Mediterranean was Elizabeth David's great passion but her exploration was not limited only to the sea's European coastlines. During a period spent in Egypt, David embraced Middle Eastern flavors and incorporated them into her cooking. This Middle Eastern Lamb Pizza has roots in Lebanon and Armenia and is topped with sweetly spiced lamb and tomatoes.

In this recipe adapted from At Elizabeth David's Table the dough is made with a fail-safe combination of yeast, flour, eggs, and warm milk. When kneaded together and left to rise, if puffs up to double size in about an hour and retains a very workable elasticity. For the topping, lamb is browned with sweetly caramelized onions and a mix of spices including cinnamon, cloves, dried mint, and tart sumac. When spread on top of the pizza and baked, the lamb topping oozes all of its sweet-spicy juices into the dough, making sure that every last bite is full of lamby flavor.

This recipe makes quite a large pizza that can be sliced up for a snack straight out of the oven, or even better, left to cool to room temperature for leisurely grazing.

Adapted from At Elizabeth David's Table by Elizabeth David. Copyright © 2011. Published by Ecco. Available wherever books are sold. All Rights Reserved.


Middle Eastern Lamb Pizza Recipe | Cook the Book

The cuisine of the Mediterranean was Elizabeth David's great passion but her exploration was not limited only to the sea's European coastlines. During a period spent in Egypt, David embraced Middle Eastern flavors and incorporated them into her cooking. This Middle Eastern Lamb Pizza has roots in Lebanon and Armenia and is topped with sweetly spiced lamb and tomatoes.

In this recipe adapted from At Elizabeth David's Table the dough is made with a fail-safe combination of yeast, flour, eggs, and warm milk. When kneaded together and left to rise, if puffs up to double size in about an hour and retains a very workable elasticity. For the topping, lamb is browned with sweetly caramelized onions and a mix of spices including cinnamon, cloves, dried mint, and tart sumac. When spread on top of the pizza and baked, the lamb topping oozes all of its sweet-spicy juices into the dough, making sure that every last bite is full of lamby flavor.

This recipe makes quite a large pizza that can be sliced up for a snack straight out of the oven, or even better, left to cool to room temperature for leisurely grazing.

Adapted from At Elizabeth David's Table by Elizabeth David. Copyright © 2011. Published by Ecco. Available wherever books are sold. All Rights Reserved.


Middle Eastern Lamb Pizza Recipe | Cook the Book

The cuisine of the Mediterranean was Elizabeth David's great passion but her exploration was not limited only to the sea's European coastlines. During a period spent in Egypt, David embraced Middle Eastern flavors and incorporated them into her cooking. This Middle Eastern Lamb Pizza has roots in Lebanon and Armenia and is topped with sweetly spiced lamb and tomatoes.

In this recipe adapted from At Elizabeth David's Table the dough is made with a fail-safe combination of yeast, flour, eggs, and warm milk. When kneaded together and left to rise, if puffs up to double size in about an hour and retains a very workable elasticity. For the topping, lamb is browned with sweetly caramelized onions and a mix of spices including cinnamon, cloves, dried mint, and tart sumac. When spread on top of the pizza and baked, the lamb topping oozes all of its sweet-spicy juices into the dough, making sure that every last bite is full of lamby flavor.

This recipe makes quite a large pizza that can be sliced up for a snack straight out of the oven, or even better, left to cool to room temperature for leisurely grazing.

Adapted from At Elizabeth David's Table by Elizabeth David. Copyright © 2011. Published by Ecco. Available wherever books are sold. All Rights Reserved.


Middle Eastern Lamb Pizza Recipe | Cook the Book

The cuisine of the Mediterranean was Elizabeth David's great passion but her exploration was not limited only to the sea's European coastlines. During a period spent in Egypt, David embraced Middle Eastern flavors and incorporated them into her cooking. This Middle Eastern Lamb Pizza has roots in Lebanon and Armenia and is topped with sweetly spiced lamb and tomatoes.

In this recipe adapted from At Elizabeth David's Table the dough is made with a fail-safe combination of yeast, flour, eggs, and warm milk. When kneaded together and left to rise, if puffs up to double size in about an hour and retains a very workable elasticity. For the topping, lamb is browned with sweetly caramelized onions and a mix of spices including cinnamon, cloves, dried mint, and tart sumac. When spread on top of the pizza and baked, the lamb topping oozes all of its sweet-spicy juices into the dough, making sure that every last bite is full of lamby flavor.

This recipe makes quite a large pizza that can be sliced up for a snack straight out of the oven, or even better, left to cool to room temperature for leisurely grazing.

Adapted from At Elizabeth David's Table by Elizabeth David. Copyright © 2011. Published by Ecco. Available wherever books are sold. All Rights Reserved.


Middle Eastern Lamb Pizza Recipe | Cook the Book

The cuisine of the Mediterranean was Elizabeth David's great passion but her exploration was not limited only to the sea's European coastlines. During a period spent in Egypt, David embraced Middle Eastern flavors and incorporated them into her cooking. This Middle Eastern Lamb Pizza has roots in Lebanon and Armenia and is topped with sweetly spiced lamb and tomatoes.

In this recipe adapted from At Elizabeth David's Table the dough is made with a fail-safe combination of yeast, flour, eggs, and warm milk. When kneaded together and left to rise, if puffs up to double size in about an hour and retains a very workable elasticity. For the topping, lamb is browned with sweetly caramelized onions and a mix of spices including cinnamon, cloves, dried mint, and tart sumac. When spread on top of the pizza and baked, the lamb topping oozes all of its sweet-spicy juices into the dough, making sure that every last bite is full of lamby flavor.

This recipe makes quite a large pizza that can be sliced up for a snack straight out of the oven, or even better, left to cool to room temperature for leisurely grazing.

Adapted from At Elizabeth David's Table by Elizabeth David. Copyright © 2011. Published by Ecco. Available wherever books are sold. All Rights Reserved.


Middle Eastern Lamb Pizza Recipe | Cook the Book

The cuisine of the Mediterranean was Elizabeth David's great passion but her exploration was not limited only to the sea's European coastlines. During a period spent in Egypt, David embraced Middle Eastern flavors and incorporated them into her cooking. This Middle Eastern Lamb Pizza has roots in Lebanon and Armenia and is topped with sweetly spiced lamb and tomatoes.

In this recipe adapted from At Elizabeth David's Table the dough is made with a fail-safe combination of yeast, flour, eggs, and warm milk. When kneaded together and left to rise, if puffs up to double size in about an hour and retains a very workable elasticity. For the topping, lamb is browned with sweetly caramelized onions and a mix of spices including cinnamon, cloves, dried mint, and tart sumac. When spread on top of the pizza and baked, the lamb topping oozes all of its sweet-spicy juices into the dough, making sure that every last bite is full of lamby flavor.

This recipe makes quite a large pizza that can be sliced up for a snack straight out of the oven, or even better, left to cool to room temperature for leisurely grazing.

Adapted from At Elizabeth David's Table by Elizabeth David. Copyright © 2011. Published by Ecco. Available wherever books are sold. All Rights Reserved.


Middle Eastern Lamb Pizza Recipe | Cook the Book

The cuisine of the Mediterranean was Elizabeth David's great passion but her exploration was not limited only to the sea's European coastlines. During a period spent in Egypt, David embraced Middle Eastern flavors and incorporated them into her cooking. This Middle Eastern Lamb Pizza has roots in Lebanon and Armenia and is topped with sweetly spiced lamb and tomatoes.

In this recipe adapted from At Elizabeth David's Table the dough is made with a fail-safe combination of yeast, flour, eggs, and warm milk. When kneaded together and left to rise, if puffs up to double size in about an hour and retains a very workable elasticity. For the topping, lamb is browned with sweetly caramelized onions and a mix of spices including cinnamon, cloves, dried mint, and tart sumac. When spread on top of the pizza and baked, the lamb topping oozes all of its sweet-spicy juices into the dough, making sure that every last bite is full of lamby flavor.

This recipe makes quite a large pizza that can be sliced up for a snack straight out of the oven, or even better, left to cool to room temperature for leisurely grazing.

Adapted from At Elizabeth David's Table by Elizabeth David. Copyright © 2011. Published by Ecco. Available wherever books are sold. All Rights Reserved.


Middle Eastern Lamb Pizza Recipe | Cook the Book

The cuisine of the Mediterranean was Elizabeth David's great passion but her exploration was not limited only to the sea's European coastlines. During a period spent in Egypt, David embraced Middle Eastern flavors and incorporated them into her cooking. This Middle Eastern Lamb Pizza has roots in Lebanon and Armenia and is topped with sweetly spiced lamb and tomatoes.

In this recipe adapted from At Elizabeth David's Table the dough is made with a fail-safe combination of yeast, flour, eggs, and warm milk. When kneaded together and left to rise, if puffs up to double size in about an hour and retains a very workable elasticity. For the topping, lamb is browned with sweetly caramelized onions and a mix of spices including cinnamon, cloves, dried mint, and tart sumac. When spread on top of the pizza and baked, the lamb topping oozes all of its sweet-spicy juices into the dough, making sure that every last bite is full of lamby flavor.

This recipe makes quite a large pizza that can be sliced up for a snack straight out of the oven, or even better, left to cool to room temperature for leisurely grazing.

Adapted from At Elizabeth David's Table by Elizabeth David. Copyright © 2011. Published by Ecco. Available wherever books are sold. All Rights Reserved.


Middle Eastern Lamb Pizza Recipe | Cook the Book

The cuisine of the Mediterranean was Elizabeth David's great passion but her exploration was not limited only to the sea's European coastlines. During a period spent in Egypt, David embraced Middle Eastern flavors and incorporated them into her cooking. This Middle Eastern Lamb Pizza has roots in Lebanon and Armenia and is topped with sweetly spiced lamb and tomatoes.

In this recipe adapted from At Elizabeth David's Table the dough is made with a fail-safe combination of yeast, flour, eggs, and warm milk. When kneaded together and left to rise, if puffs up to double size in about an hour and retains a very workable elasticity. For the topping, lamb is browned with sweetly caramelized onions and a mix of spices including cinnamon, cloves, dried mint, and tart sumac. When spread on top of the pizza and baked, the lamb topping oozes all of its sweet-spicy juices into the dough, making sure that every last bite is full of lamby flavor.

This recipe makes quite a large pizza that can be sliced up for a snack straight out of the oven, or even better, left to cool to room temperature for leisurely grazing.

Adapted from At Elizabeth David's Table by Elizabeth David. Copyright © 2011. Published by Ecco. Available wherever books are sold. All Rights Reserved.


Middle Eastern Lamb Pizza Recipe | Cook the Book

The cuisine of the Mediterranean was Elizabeth David's great passion but her exploration was not limited only to the sea's European coastlines. During a period spent in Egypt, David embraced Middle Eastern flavors and incorporated them into her cooking. This Middle Eastern Lamb Pizza has roots in Lebanon and Armenia and is topped with sweetly spiced lamb and tomatoes.

In this recipe adapted from At Elizabeth David's Table the dough is made with a fail-safe combination of yeast, flour, eggs, and warm milk. When kneaded together and left to rise, if puffs up to double size in about an hour and retains a very workable elasticity. For the topping, lamb is browned with sweetly caramelized onions and a mix of spices including cinnamon, cloves, dried mint, and tart sumac. When spread on top of the pizza and baked, the lamb topping oozes all of its sweet-spicy juices into the dough, making sure that every last bite is full of lamby flavor.

This recipe makes quite a large pizza that can be sliced up for a snack straight out of the oven, or even better, left to cool to room temperature for leisurely grazing.

Adapted from At Elizabeth David's Table by Elizabeth David. Copyright © 2011. Published by Ecco. Available wherever books are sold. All Rights Reserved.


Watch the video: Roast Lamb Pizza (January 2022).