Pizza: Lebanese Margherita Lamb

I’m so excited to share with you this method!

This dish along with the new release of my friend Lauren’s newly published cookbook, Modern Comfort Cooking. If you’ve spent even a second on Lauren’s blog, you are well aware for her handsome photography and her impeccable knack for combining flavors, cuisines and ingredients that you wouldn’t normally think to put together. But Lauren makes it work.

If you ever find yourself in a rut and want to make something out-of-the-box and memorable, this cookbook [and Lauren’s blog] is your answer. This book has so many creative recipes, like Mumbai Shrimp Tacos with Avocado Salsa and Vegetarian Osso Buco with Gouda Polenta and, of course, this Lebanese Margherita Lamb Pizza. From cover to cover, nothing but mouthwatering photos, modern twists, mash-ups and inventive recipes – brilliantly put together like no other cookbook I own.

And the cover is stunning!

This book is so good, that I had a hard time deciding which recipe to make. Ultimately putting the decision in my daughter’s hands. Naturally they zeroed in on the pizza, but the Unfussy Kale Queso and the Champagne Marshmallow Treats came in close, real close. I’ll be making those this weekend.

I was so glad my girls picked this pizza, it was simple to throw together and lately, I’ve desperately been in need of dinner recipes like this. A regular here using naan as the crust for pizza. Not only is it the reliable base for this well-seasoned pizza, but it crisps up beautifully and is a real time saver.

For this Lebanese Margherita Lamb Pizza Gather:

• whole wheat naan
• olive oil
• garlic
• ground lamb
• ground cumin
• coriander
• nutmeg
• cinnamon
• cardamom
• salt and pepper
• marinara
• slices of tomato
• mozzarella cheese
• fresh basil
• red pepper flakes

Prepare the seasoned beef:

Cook 1 pound of ground lamb in a skillet until fully cooked and browned. In Lauren’s recipe it says to cook it in a tablespoon of olive oil, but I omitted that tablespoon because I’m familiar with the lamb I was using and knew it would have some grease, so I drained the fat before adding in the spices.

Lauren has mastered this Lebanese seasoning. Oh my lord is it flavor-packed! To the cooked ground lamb, add in 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1/2 teaspoon ground clove, 1/2 teaspoon ground nutmeg and 1/4 teaspoon of each ground cinnamon and cardamom. Stir and season with 1 teaspoon of both kosher salt and black pepper.

Prepare the pizza:

Preheat the oven to 425°F (or 220℃).

Spray two rimmed, metal, baking sheets with olive oil spray and place two naan down per pan. Then grate 2 cloves of garlic and mix it into a couple tablespoons of olive oil. My clove was pretty large, so I only used one.

Brush the naan with the garlic olive oil.

Divide the marinara among each naan, about 1/3 cup per naan.

Spreading thin and leaving a little of an edge.

Then divide the seasoned lamb over top.

Lay down tomato slices.

Sprinkle each pizza with mozzarella.

Bake in your preheated oven for 12 to 15 minutes or until the cheese has melted and the crust is golden brown. In my hotbox of an oven, it only took 10 minutes to achieve this, so watch closely.

Lastly, garnish with fresh basil leaves and a sprinkle of red pepper flakes.

Cut, serve and devour.

Fall. In. Love.

We all loved this Lebanese Margherita Lamb Pizzas! The flavors of this pizza are insanely flavor-packed. The spiced lamb is not overpowering whatsoever and every ingredient marries and complements each other beautifully.

I only know straightforward to crave this Lebanese Margherita Lamb Pizza and fall in love with Lauren’s cookbook too! Which by the way, would make an excellent Christmas gift. Only sayin.

Enjoy! And if you give this Lebanese Margherita Lamb Pizza recipe a try, let me know! Snap a photo and tag me on twitter or instagram!