Tandoori Lamb Pizza Recipe

Name: Tandoori Lamb Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 1 pound ground lamb; 1 1/8 teaspoon kosher salt, divided; 1 small eggplant, cut into 1 1/2-in.- long, 1/2-in.- wide sticks (about 2 cups); 1 medium-size red bell pepper, sliced (about 6 oz.); 1 small red onion, sliced (about 5 oz.); 1 cup whole-milk ricotta cheese; 2 tablespoons plain Greek yogurt; 2 (4.4-oz.) pieces naan bread (from 1 [9-oz.] pkg.); 4 ounces fresh mozzarella cheese, sliced; 2 ounces feta cheese, crumbled (about 1/2 cup); 2 ounces torn fresh mint; 2 tablespoons crushed red pepper

Servings: persons

2 tablespoons extra-virgin olive oil, divided
1 pound ground lamb
1 1/8 teaspoon kosher salt, divided
1 small eggplant, cut into 1 1/2-in.- long, 1/2-in.- wide sticks (about 2 cups)
1 medium-size red bell pepper, sliced (about 6 oz.)
1 small red onion, sliced (about 5 oz.)
1 cup whole-milk ricotta cheese
2 tablespoons plain Greek yogurt
2 (4.4-oz.) pieces naan bread (from 1 [9-oz.] pkg.)
4 ounces fresh mozzarella cheese, sliced
2 ounces feta cheese, crumbled (about 1/2 cup)
2 ounces torn fresh mint
2 tablespoons crushed red pepper

1
Preheat oven to 450u00b0F. Heat 1 tablespoon of the oil in a large cast-iron skillet over
2
medium-high. Add lamb, 1 tablespoon of the tandoori spice, and 1/2 teaspoon of the salt.
3
Cook, stirring to break into small pieces, until cooked through, about 5 minutes. Transfer
4
lamb to a plate lined with paper towels; set aside.
5
Add remaining 1 tablespoon oil to skillet. Add eggplant, bell pepper, and onion; cook,
6
stirring occasionally, until tender and browned, 5 to 7 minutes. Remove from heat; set
7
aside.
8
Stir together ricotta, yogurt, remaining 2 teaspoons tandoori spice, and 1/2 teaspoon of
9
the salt in a medium bowl. Spread 1/2 cup ricotta mixture on each naan piece, leaving a
10
1/2-inch border. Top evenly with lamb, eggplant mixture, mozzarella, and feta. Place
11
pizzas on a rimmed baking sheet.
12
Bake in preheated oven until cheese is melted and bubbly, about 10 minutes. Sprinkle
13
with mint, crushed red pepper, and remaining 1/8 teaspoon salt.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, divided, 1 pound ground lamb, 1 1/8 teaspoon kosher salt, divided, 1 small eggplant, cut into 1 1/2-in.- long, 1/2-in.- wide sticks (about 2 cups), and more.

Yes, Tandoori Lamb Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tandoori Lamb Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions