YIELD: 4 2-SLICE SERVINGS
½ lb. ground lamb
½ tsp. onion salt
½ tsp. fennel seed
¼ tsp. crushed dried oregano leaves
¼ tsp. crushed dried basil leaves
⅛ tsp. crushed red-pepper flakes
2 tsps. olive oil
½ cup chopped bell pepper
2 Italian plum tomatoes, chopped
1 10" to 12" pre-baked pizza crust
½ cup pizza sauce
1 Tbsp. grated Parmesan cheese
¼ cup thinly sliced fresh basil leaves (optional)
½ cup grated part-skim mozzarella cheese
1. In a small bowl, combine lamb, onion salt, fennel seed, oregano, basil and red-pepper flakes and mix until well blended.
2. In a skillet, heat oil and cook the lamb mixture, cooking and crumbling until lightly browned. Drain the lamb on paper towels.
3. In the same skillet, cook bell pepper for 3 to 4 minutes, stirring occasionally. Add tomato and cook an additional 3 minutes.
4. Place the pizza crust on a cookie sheet or pizza pan. Spread pizza sauce atop the crust and top with sautéed vegetables. Sprinkle with Parmesan, fresh basil if desired, the cooked lamb mixture and mozzarella. Bake at 450°F for 8 to 10 minutes. Cool for 5 minutes and slice into 8 wedges.
Recipe and photo: American Lamb Board
