Middle Eastern lamb pizza

Prep 25 min
Total 40 min
Makes 4 Servings



green onions, finely chopped
1/3 cup
packed finely chopped mint leaves
1/4 cup
packed finely chopped parsley
garlic cloves, minced
300 g
2 tbsp
1/2 tsp
large thin pizza crust, about 12 inch
2 tbsp
2 tbsp
2 cups
packed baby arugula
1/2 cup
cherry tomatoes, halved
1/4 cup
thinly sliced red onion


  • PREHEAT oven to 450F. Set a rack on a baking sheet.
  • COMBINE green onions with 1/4 cup mint, parsley and garlic in a large bowl. Stir in lamb, tomato paste, chili flakes and salt just until combined. Season with pepper.
  • SPREAD lamb mixture over pizza crust, right to the edges, until even. Lay pizza on rack.
  • BAKE in centre of oven until lamb is cooked through, about 10 min.
  • STIR lemon juice with tahini in a small bowl. Stir in 2 tbsp water. Season with pepper.
  • COMBINE arugula with tomatoes, red onion and remaining mint in a medium bowl. Transfer hot pizza to a cutting board and let stand 5 min. Top with arugula-tomato mixture, drizzle with tahini dressing, then cut into 8 wedges.


Calories 479, Protein 23 g, Carbohydrates 53 g, Fat 19 g, Fibre 7 g, Sodium 919 mg.
Recipe Collections
Latest Recipes