Serve at your next pizza night for something different—chunks of lamb mingle with creamy goat cheese and peppery arugula.
- 1 lb pre-made whole grain pizza dough, thawed
- 2 Tbs olive oil, divided
- 1 lb ground lamb
- 1 med shallot, chopped
- 2 cloves garlic, minced
- 1 Tbs tomato paste
- 1 Tbs dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup pepperoncini peppers, sliced
- 3/4 cup goat cheese, crumbled
- 2 cups arugula (about 2 ounces)
- Brush rimmed baking sheet with 1 teaspoon oil. Using your hands, spread dough over entire length of baking sheet, pushing dough to edge (or roll out on floured surface and transfer to pan). Bake for 5 minutes at 450ºF. Remove from oven; set aside.
- In a large non-stick skillet over medium-high heat, heat 1 tablespoon oil. Add lamb, shallot, garlic, tomato paste, oregano, salt, and pepper; cook until lamb is completely browned, about 5 minutes. Remove from heat.
- Brush partially baked crust with 1 teaspoon oil. Evenly distribute cooked lamb mixture and pepperoncini; top with crumbled goat cheese. Bake for about 15 minutes, until cheese looks slightly melted and edges of crust are golden brown.
- Toss arugula with remaining 1 teaspoon oil; set aside. Remove pizza from oven and top with dressed arugula.
Calories from Fat 295 (55%)
(50%)Total Fat 33g
(72%)Saturated Fat 14g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Total Carbohydrate 35g
(4%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.