Lebanese Margherita Lamb Pizza

 

Cuisines collide in this  Lebanese Margherita Lamb Pizza! Straight out of the newly published  cookbook, Modern Comfort Cooking written by Lauren Grier. This pizza is  literally exploding with flavor. Whole wheat naan is topped with  marinara, perfectly seasoned ground lamb, fresh tomatoes and   mozzarella. Baked until the crust is crispy and cheese is melty and  golden. 

 

Yield: 4 pizzas 

Prep Time: 5 minutes 

Cook Time: 12-15 

Total Time: about 20 minutes 

   

Ingredients:

2 tablespoons olive oil, divided 2 cloves garlic, grated 1 pound ground lamb 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1 teaspoon kosher salt 1 teaspoon ground black pepper 4 pieces whole wheat naan 1-1/3 cups marinara 8 tomato slices 1-1/3 cup shredded mozzarella fresh basil, for serving red pepper flakes, for serving    

 

Directions:

Preheat the oven to 425°F. In a small bowl, combine 1 tablespoons of the olive oil and the  garlic and set it aside. Meanwhile, preheat a skillet to medium-high  heat and add the remaining 1 tablespoon of oil. (note: I omitted the oil  and cooked the lamb in the skillet, then drained the meat before adding  the spices)   Next, add the lamb, cumin, coriander, cloves, nutmeg, cinnamon,  cardamom, kosher salt and ground pepper. Using a wooden spoon, break up  the ground lamb and incorporate all the spices. Continue to cook the  lamb until it is no longer pink, or for about 5 minutes. Spray two baking sheets with non-stick cooking spray. Place 2 pieces of the naan on each baking sheet.  Using a pastry brush, brush the garlic olive oil over the top of each  naan. Next, spread 1/3 cup of marinara sauce on top of the garlic olive  oil, leaving a thin border. Top the marinara with ground lamb followed  by two tomato slices and 1/3 cup mozzarella.  Repeat this process until all of the naan have been covered. Place  the baking sheets into the oven to bake for 12 to 15 minutes, or until  the cheese is golden brown. Remove the baking sheets from the oven and  let the naan cool slightly before slicing.  Garnish with fresh bask and red pepper flakes.