Mediterranean-Inspired Lamb Flatbread
These lamb flatbreads are a fast, Mediterranean-inspired dinner made with crisp naan or gluten-free flatbreads, savory ground lamb, creamy Greek yogurt, salty feta, and a bright mint pesto that ties everything together. They come together quickly enough for a weeknight, but feel special enough to serve to guests.
Why You'll Love This Lamb Flatbread Recipe
What makes this lamb flatbread pizza work is the balance. The lamb is rich and deeply savory, the yogurt is cool and tangy, the feta adds bite, and the arugula brings a fresh peppery finish. That contrast between warm and cool, rich and bright, is what sets these apart from a standard flatbread pizza.
The Greek yogurt provides a bright, creamy base for the lamb (Greek yogurt is thicker than regular yogurt and holds up better in these pizzas), while a verdant mint pesto gives it an incredible flavor. You can serve the flatbreads whole as a weeknight dinner or slice them into wedges for a casual appetizer (alongside these roasted mushroom flatbreads). Either way, everything can be prepped ahead, so assembly is quick and easy.
Nicki's Tip: Using store-bought naan or flatbreads gives you a crisp, sturdy base without any dough-making, and the toppings come together fast once your mint pesto is ready. You can also make your own gluten-free flatbread, which is actually quite easy (no yeast!).
Ingredients You'll Need
- Store-bought naan breads or Gluten-Free Flatbreads. A quick, sturdy base with crisp edges and a chewy middle. Ready-made pizza crusts or pita rounds work too.
- Extra virgin olive oil. Helps the lamb brown evenly and keeps the flavor clean.
- Ground lamb. The heart of the recipe. Lamb has a slightly earthy, savory flavor that pairs naturally with mint and feta in a way ground beef just doesn't.
- Salt and freshly ground black pepper. Lamb needs generous seasoning or the richness can fall flat. Don't be shy here.
- Mint Pesto. The flavor hook. It gets stirred into the lamb and drizzled over the finished flatbreads for freshness and brightness.
- Whole milk Greek yogurt. Acts as the sauce with a thick, creamy texture that holds up in the oven without turning watery.
- Crumbled feta cheese. Salty, tangy, and sharp enough to cut through the richness of the lamb.
- Baby arugula. Added after baking so it stays fresh and peppery rather than wilting into the cheese.
Recipe Variations
- Ground beef can stand in for the lamb if needed. The mint pesto and feta do a lot of the flavor work either way, though lamb gives these their most distinctive character.
- Feel free to leave off the arugula if it's not your thing. The yogurt, feta, and mint pesto keep everything balanced without it.
- These naan flatbread pizzas are easily customizable: top with grilled eggplant, tomatoes, or swap the pesto for your favorite tzatziki sauce.
- For a gluten-free version, use sturdy gluten-free flatbreads or a ready-made gluten-free pizza crust. Homemade gluten free flatbreads work especially well here and can be made weeks ahead and frozen.
How to Make Lamb Flatbread
Step 1: Start by making a batch of easy mint pesto.
Step 2: Preheat the oven to 425°F with racks in the lower and upper thirds. Arrange the flatbreads on two parchment-lined baking sheets and bake until just beginning to crisp, rotating the pans and switching racks halfway through, about 6 to 7 minutes. They should feel lightly toasted but not fully browned. Let them cool slightly.
Step 3: Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground lamb, season with salt and pepper, and cook, breaking it up with a wooden spoon, until browned and cooked through, about 4 to 5 minutes. Remove the pan from the heat. If the lamb releases a lot of fat, spoon it out and discard it. Stir in ½ cup of the mint pesto.
Step 4: Spread the Greek yogurt evenly over each flatbread.
Step 5: Top with the lamb mixture and sprinkle with feta. Bake until the crust is crisp and the feta is lightly golden, rotating the pans and switching racks halfway through, about 10 to 12 minutes. Drizzle with more mint pesto, scatter the arugula over the top, slice, and devour.
Expert Tips
- Toast the flatbreads first. That initial bake keeps the centers from going soft once the yogurt and lamb go on. This helps prevent soggy flatbread.
- Use Greek yogurt, not regular yogurt. It's thick enough to act as a sauce and stays creamy in the oven instead of turning watery.
- Don't add the arugula until after the flatbreads come out of the oven. You want it fresh and peppery, not wilted.
- Serving these for a party? Slice them just before guests arrive and set them out on a large pizza peel. They make a great party appetizer alongside this roasted mushroom flatbread version.
Serving Suggestions
Serve these lamb flatbreads on their own for dinner, or cut them into wedges for a fun appetizer. They pair really well with a crisp one-bowl green salad on the side. For wine, reach for a light-bodied red like pinot noir or gamay, or a medium-bodied white like chablis or chardonnay.
Storage and Make-Ahead Tips
- You can make the mint pesto a day ahead, which makes dinnertime assembly much faster.
- The lamb mixture can also be cooked ahead and refrigerated until you're ready to build the flatbreads.
- Leftover flatbreads keep best without the arugula. Refrigerate for up to 2 days and reheat in a 400°F oven until warmed through and crisp. Add fresh arugula after reheating.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
P.S. More Mediterranean-Inspired Recipes:
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Mediterranean-Inspired Lamb Flatbread
Ingredients
- 4 store-bought naan breads or Gluten-Free Flatbreads (recipe link in header)
- 1 teaspoon extra virgin olive oil
- 12 ounces ground lamb
- Salt and freshly ground black pepper
- 1 batch Mint Pesto (recipe link in header)
- ¾ cup whole milk Greek Yogurt
- 1 cup 4 ounces crumbled feta cheese
- Baby arugula, for serving
Instructions
- Preheat the oven to 425˚F (220˚C) with a rack in the lower third and in the upper third. Arrange the flatbreads on two parchment-lined baking sheets. Bake until slightly crisp, turning the pans and switching racks halfway through, about 6-7 minutes. Let cool slightly.
Cook the lamb
- In the meantime, heat the olive oil in a large skillet over medium-high heat. Add the lamb, and season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until it's browned and cooked through, about 4-5 minutes. Remove the pan from the heat. If the lamb released a lot of fat, spoon it out and discard. Stir in ½ cup of the mint pesto.
Assemble the flatbreads
- Spread the Greek yogurt evenly over each flatbread. Spoon the lamb over each, then sprinkle with crumbled feta. Bake the flatbreads until the feta is lightly toasted and the crust is crisp (rotate the pans and switch racks halfway through), about 10-12 minutes.
- Dollop the lamb flatbread pizzas with more mint pesto then pile fresh arugula over top. Cut the flatbreads into slices and serve!
Notes
- You can use two medium ready-made pizza crusts (regular or gluten-free) instead of naan breads or flatbreads, if you prefer. Or you can use four pita bread rounds!
- If you're not an arugula fan feel free to omit it.
- Be sure to use Greek yogurt, not regular yogurt, which is thicker and will hold up better on the pizzas.
