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Lamb & Mint Flatbread Pizzas (Gluten Free Option!)

These lamb flatbread pizzas feature savory ground lamb, a bright mint pesto, creamy Greek yogurt and feta. The Mediterranean inspired pizzas are easy to make using store-bought naan breads or these Gluten Free Flatbreads (you can make the flatbreads ahead and freeze them). You’ll need to start by making a batch of this Mint Pesto, which can be made the day before. A handful of fresh arugula gives the pizzas a fresh kick when they come out of the oven. These are the perfect weeknight dinner or party appetizer!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: lamb flatbread, lamb flatbread pizza, lamb pizza
Servings: 4 -8 people


  • 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


  • 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!


Storage: Leftover cooked pizzas (without the arugula) can be refrigerated for up to 2 days. Reheat the pizzas in a 400˚F (200˚C) until warmed through. Top with arugula before serving.
  • 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.