These lamb flatbread pizzas feature savory ground lamb, a bright mint pesto, creamy yogurt and feta. The Mediterranean inspired pizzas are easy to make using store bought naan bread or gluten free flatbreads and are the perfect weeknight dinner or party appetizer.
I’ve been making a version of these lamb pizzas ever since my early twenties when James and I lived in New York City. They’re easy but sophisticated—I think we started making them because they made us feel like “real” adults (as opposed to the cheap frozen pizzas we'd regularly inhale). The combination of the savory ground lamb, bright mint pesto and creamy feta is sublime. The pizzas are still a staple in our house, and now our kids love them too!
Ingredients:
- Store bought naan breads or gluten free flatbreads provide the base for these pizzas (both are pictured in this post). You can also use two medium ready-made pizza crusts (regular or gluten-free),if you prefer. Or you can use four pita bread rounds!
- Ground lamb gives these flatbreads a fantastic flavor, but you could use ground beef instead.
- Mint pesto not only flavors the lamb, but is also drizzled over the pizzas when they come out of the oven.
- Whole milk Greek yogurt stands in for the sauce, lending a creamy, cool counterpoint to the ground lamb.
- Feta cheese complements the Mediterranean flavors and lends a salty bite.
- Baby arugula is scattered over the pizzas when they come out of the oven, lending freshness.
How to make lamb pizza:
- Start by making a batch of easy mint pesto.
- Toast store-bought naan breads or gluten-free flatbreads (pictured below on the right, recipe link below) in a 425˚F / 220˚C oven until slightly crisp.
- In a skillet, cook ground lamb until browned, and drain off any fat. Stir in ½ cup of the mint pesto.
- Spread whole milk yogurt over the toasted flatbreads, then top with the ground lamb mixture.
- Sprinkle the pizzas with crumbled feta, and bake until the crust is crisp and the feta is golden.
- Drizzle the pizzas with more mint pesto, then top with fresh arugula. Cut into slices and devour.
Serving suggestions
Serve these lamb naan pizzas on their own as an easy weeknight dinner (we often pair them with this one-bowl green salad) or cut them into wedges for a fun appetizer. The flatbreads pair wonderfully with light style red wines, such as pinot noir or gamay, or medium-bodied whites such as chablis or chardonnay.
Recipe tips:
- You’ll need to make a batch of this Mint Pesto before beginning this recipe.
- For a gluten-free pizza, use these homemade Gluten Free Flatbreads. You can make them weeks ahead and freeze them. You can also use store-bought GF pizza crusts, such as cauliflower crusts.
- If you're not an arugula fan feel free to omit it.
- I love serving the pizzas on a large pizza peel for parties.
- Slice the pizzas using a pizza wheel or sharp knife.
- For another variation, try these Roasted Mushroom Flatbreads!
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FAQs
Crumbled feta and mint pesto are excellent complements to lamb pizza. You can also add veggies such as roasted eggplant or tomatoes, or you can drizzle the pizzas with yogurt or tzatziki sauce.
Flatbread pizza uses flatbreads in place of a traditional pizza crust. For an easy at-home version, use lightly toasted store-bought naan bread or pita breads. Top them with your favorite toppings and bake until crisp.
Other recipes you might like:
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Get the recipe!
Lamb & Mint Flatbread Pizzas (Gluten Free Option!)
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.
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