Greek Lamb Pizza
Greek Lamb Pizza is an easy to make delicious pizza and is perfect for your pizza night. You can make it using your preferred base, but for a really quick meal, I recommend using two slices of Mountain bread.
Greek lamb pizza has to be one of my favourite meals since I made the change to eat better.
After cutting out most breads and pastas, this pizza recipe became my Friday night treat meal instead of getting takeaway pizza.
I love it as it is so easy to prepare and it tastes so good. I am also a big fan of Greek food or even using Greek flavors when seasoning lamb or chicken.
If you are having a pizza night, and you want a gluten-free pizza option, then you should check out another of my amazing recipes, this Buckwheat Pizza.
Ingredients You Need
The ingredients listed below are to make one pizza, which is ideal for one person.
- Mountain bread rye wraps. I use two wraps as one is just too thin.
- Tomato paste or you can use your favourite pizza sauce. There are some yummy great quality ones out there. I really like the Cucina Matese Pizza sauce, as it is made with healthy ingredients.
- Lamb steak – I recommend a thin lamb steak.
- Lemon
- Olive oil
- Garlic cloves
- Dried oregano or rosemary
- Baby spinach leaves
- Fresh mozzarella or Bocconcini
- Yoghurt dressing – made with Greek yoghurt and fresh lemon juice. This is optional, but it does make the pizza taste even more delicious.
How To Make
Marinating the lamb is key to making this recipe a success!
But you do not have to marinate it too long, a minimum of 30 minutes is enough. But if you can marinate longer, then the flavour will be even better.
Then you partially cook the lamb before adding to the Mountain Bread base, which is topped with your tomato sauce, baby spinach and mozzarella (or Bocconcini). Then place the pizza on a pre-heated pizza stone or on a baking sheet and cook for approximately 10-15 minutes on 392 F / 200 C.
Once cooked, you top it with the lemon yoghurt sauce. This is an optional extra but an amazing one if you can have yoghurt. If you cannot have dairy, you can swap the dairy options with dairy-free or plant based options. There are so many options out there.
It is important to note that this is a knife-and-fork type of pizza!
Ingredients Substitutions
Pizza base – for this recipe, I used Mountain Bread but you could use any base (gluten-free or not) that you prefer. Just follow the usual instructions for the base you choose to use, as to whether you need to pre-cook the base or cook for a different length of time.
Mozzarella/Bocconcini – if you have a dairy or lactose intolerance you could omit the mozzarella cheese altogether or use a dairy-free/lactose-free/plant-based pizza cheese. You could even substitute mozzarella with feta cheese.
Yoghurt – you could swap with a lactose-free option. My favourite is by Jalna.
Lamb – you could use ground lamb instead of the lamb steak
Pizza sauce – you could use some your leftover pasta sauce.
Optional Ingredients
You can mix up the flavours on this pizza by adding in any of the below ingredients:
- Kalamata Olive
- Red Onion
- Red Pepper/Capsicum
- Sun-dried tomatoes
I would add this to the pizza, when adding the other base ingredients.
MORE LAMB RECIPES TO ENJOY
DID YOU MAKE THIS RECIPE?
I would love to hear from you. You can either leave a comment below and/or give this recipe a rating! If you do make this recipe, please take a photo and share it on Instagram tag #becomingness
Greek Lamb Pizza
Ingredients
- 2 slices mountain bread
- 1/2 tablespoon tomato paste or your fave pizza sauce
- 6 oz lamb sliced thinly, I recommend lamb steak
- 1 lemon
- 1 tablespoon olive oil
- 2 cloves garlic
- 1/2 tablespoon dried oregano rosemary works well too
- 1/2 – 1 cup Baby spinach leaves
- 2 mozzarella/bocconcini balls regular size, sliced
- 1/2 cup Greek yogurt
OPTIONAL INGREDIENTS
- Kalamata olives handful
- cup Red Onion 1/8 cup approximately
- Red Peppers 1/4 cup approximately
- Sun-dried tomatoes 1/4 cup approximatly
Instructions
- Combine the lamb, juice from half the lemon, olive oil, 1 garlic cloves (crushed) and oregano in a bowl. Marinate in fridge for approximately 30 minutes
- Pre-heat oven to 392 F / 200 C (fan forced)
- Cook lamb in frying pan on medium heat and cook till the lamb has just browned all over (be careful not to overcook). Set aside.
- To prepare your base, place one wrap on top of the other wrap and spread the tomato paste over your base and also put a little tomato paste between the two wraps, so that the wraps hold together well
- Layer on baby spinach leaves, lamb, and bocconcini. If you are using any of the optional ingredients, then add them in here.
- Place in oven on a pizza stone (or a baking tray) for 10-15 minutes or until the cheese is golden on top
- To make the yoghurt dressing, mix greek yogurt with the other garlic clove (crushed) and the rest of the lemon juice from the remaining half of the lemon, so it is slightly runny.
- To serve, drizzle the garlic lemon yogurt over the top (as much as desired).
