Who doesn’t wish they got to travel more often? It’s so much fun to experience new cultures and see grand new places. But more often than not, life happens and throws all kinds of monkey wrenches into plans and dictates that we be responsible human beings who pay bills. How boring!
But even if we can’t fly out to new and exotic places, we can experience all the flavors these exotic places offer through cooking! Marie has a great twist on pizza with these Greek Lamb Naan Pizzas with tons of Greek Isle flavor, perfectly portioned for individuals.
Here are the ingredients for the pizza. No trip to a specialty store needed!
Chop up all of your ingredients before hand, starting with the kalamata olives and the marinated artichoke hearts.
Then halve, seed and thinly slice the cucumber. Set the cucumber aside until the pizzas are cooked. They will go on cold.
Once all your veggies are chopped, brown the ground lamb in a skillet until it is cooked through. Drain away the excess oil and fat.
Top naan bread with tomato sauce. Slather thoroughly.
Next, top the naan with ground lamb, onion, olives and artichoke hearts. Bake until the pizzas are heated through and the veggies start to get crisp.
Once the pizzas are out of the oven, top them with the reserved cucumber.
And of course, a boat load of crumbled feta. Obviously.
Bright, fresh Greek flavors on crispy naan bread … Heaven!
- 2 Tablespoons Olive Oil, Divided
- ½ pounds Ground Lamb
- 4 whole Naan Breads
- ½ cups Tomato Puree (like Pomi)
- 1 cup Shredded Mozzarella
- ½ cups Thinly Sliced Red Onion
- ½ cups Kalamata Olives, Pitted And Halved
- ½ cups Sun-Dried Tomatoes, Chopped
- 1 whole English Cucumber, Seeded And Sliced
- ½ cups Crumbled Feta Cheese
Preheat oven to 400 F. If using a pizza stone, place it inside the oven to preheat.
While the oven is preheating, heat half of the olive oil in a skillet over medium-high heat. Add the lamb and cook until browned and completely done, breaking up the meat as it cooks. Transfer to a paper towel-lined plate and set aside.
Lightly brush one side of each naan with olive oil. Once the oven is preheated, place the breads on the pizza stone or on a baking sheet and bake for 5 minutes. Remove from the oven.
Spread about 2 tablespoons of tomato puree over each pizza. Divide the lamb, mozzarella, onion, olives, and sun-dried tomatoes evenly over each pizza. Return to the oven and bake for 10 more minutes, until cheese is bubbly.
Remove pizzas from the oven and top with cucumbers and feta. Enjoy!
Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.