Source: American Lamb Board
Pizza can cut across many dayparts—it’ a food that fits into lunch, afternoon- or late-night snacking, or a casual dinner. Breakfast pizzas are gaining in popularity, too. Chef Leonard puts a Greek twist on the typical pie with a topping of thinly sliced lamb combined with tomatoes, olives, red onion, anchovies and feta cheese.
8 oz. ball prepared pizza dough
1/4 cup canned Italian tomatoes, strained
1 cup crumbled feta cheese
1/4 cup black olives, sliced
1/4 cup julienned red onion
10 white anchovy filets
2 American lamb tenderloins
1 tbsp. extra virgin olive oil
Fresh cracked black pepper, to taste
- Roll out pizza dough into a 12-in. circle. Spread strained tomatoes evenly over top of dough, leaving a 1/4-in. border around edge. Cover sauce with cheese, olives, onion and anchovies.
- Slice lamb tenderloins on a slight bias into 1/4-in. slices; place slices evenly around pizza. Lightly drizzle pizza with oil; season with salt and pepper.
- Place pizza into a preheated 400°F pizza oven. Bake until lightly golden brown, about 8 min. (The pizza can also be baked in a regular oven on a pizza stone.)
- Remove pizza and allow to cool slightly before cutting. Cut into 8 wedges.