How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Homemade Spicy Lamb Pizza With Cooling Tzatziki Salad?

You need 12 ingredients. The key ingredients include: 3/4 pound ground lamb, 1 tablespoon fennel seed each, rye seed, cracked black pepper, dried, 1 pint greek yogurt strained, 1 cucumber small, seeded and diced, and more.

Is Homemade Spicy Lamb Pizza With Cooling Tzatziki Salad suitable as salads?

Yes, Homemade Spicy Lamb Pizza With Cooling Tzatziki Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Homemade Spicy Lamb Pizza With Cooling Tzatziki Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Homemade Spicy Lamb Pizza With Cooling Tzatziki Salad Recipe

Name: Homemade Spicy Lamb Pizza With Cooling Tzatziki Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound ground lamb; 1 tablespoon fennel seed each, rye seed, cracked black pepper, dried; 1 pint greek yogurt strained; 1 cucumber small, seeded and diced; 4 cloves garlic minced, about 4 tablespoons, divided; 1 red onion small, sliced thinly; 16 ounces pizza dough ball; flour; feta cheese; goat cheese; iceberg lettuce; 2 tablespoons butter melted

1

Then I chuck my lamb into the pan, and break it up into small meatball-sized chunks, allowing it to brown and absorb all the punch from my seeds and spices. When it's cooked through, I remove it from the heat and set it aside until I'm ready to spread it on my pizza.

2

I didn't see any of the chefs on the show making their own dough, and given my lack of a food processor with a dough hook (and my desire to make this quickly - being a weeknight wondermeal and all), I bought my dough from Whole Foods. It's a pretty good product, even if it is sometimes over-proofed, resulting in air bubbles and blistering/blackening edges. Today's dough, however, was great. I turn it out of the bag onto my floured counter, then split the lump in half to make my pizza base and some garlic rolls to go with it.

3

Using my hands first to form the basic shape, I then roll out the pizza crust as thinly as possible with my rolling pin. The rolls I form by hand and set onto a cookie sheet lined with parchment paper. My pizza pan has been in my 425u00b0 oven for the past 10 minutes, getting nice and hot.

4

Along with my sausage, thinly sliced red onion, and 1/3 of my minced garlic (some of which I'll save to toss with butter for my rolls, and some of which will go in my tzatziki sauce), I'm going to top my pizza with a combination of feta cheese - for salty - and goat cheese - for creamy.

5

After making sure all my toppings are ready for action, I very quickly remove the pizza pan from the oven, slather some EVOO over the surface, then stretch my pizza crust dough over the surface as best as possible. I drizzle some EVOO over the dough, then spread out my sausage bits, red onion, minced garlic, and cheeses. I shake some black pepper and oregano over the whole thing, before putting the pan into the oven. My oven's two racks are on the top two slots - as far from the bottom's heating coils as possible - so I place the rolls on the top one (since they need more room to grown), and my pizza on the bottom. Cook for 15 minutes, or until...

Homemade Spicy Lamb Pizza With Cooling Tzatziki Salad

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