Tandoori Lamb Pizza

Tandoori Lamb PizzaRecipe

Photo: Caitlin Bensel, Styling: Blakeslee Giles, Audrey Davis

This pizza is loaded with fantastic tandoori flavor and ground lamb, giving it an authentic edge and creating one big burst of flavors all on one pizza. The Tandoori Spice Blend used here consists of items that you probably already have in your spice cabinet such as paprika, cayenne pepper, and coriander, which give this pizza a really great flavor. Also, instead of kneading your own pizza dough, uses store-bought naan bread as a convenient time-saver. 

Serves 4 (serving size: 1/2 pizza) 


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2 tablespoons extra-virgin olive oil, divided
1 pound ground lamb
1 1/8 teaspoon kosher salt, divided
1 small eggplant, cut into 1 1/2-in.- long, 1/2-in.- wide sticks (about 2 cups)
1 medium-size red bell pepper, sliced (about 6 oz.)
1 small red onion, sliced (about 5 oz.)
1 cup whole-milk ricotta cheese
2 tablespoons plain Greek yogurt
2 (4.4-oz.) pieces naan bread (from 1 [9-oz.] pkg.)
4 ounces fresh mozzarella cheese, sliced
2 ounces feta cheese, crumbled (about 1/2 cup)
2 ounces torn fresh mint
2 tablespoons crushed red pepper


Hands On: 15 Minutes
Total: 25 Minutes

1. Preheat oven to 450°F. Heat 1 tablespoon of the oil in a large cast-iron skillet over

medium-high. Add lamb, 1 tablespoon of the tandoori spice, and 1/2 teaspoon of the salt.

Cook, stirring to break into small pieces, until cooked through, about 5 minutes. Transfer

lamb to a plate lined with paper towels; set aside.

2. Add remaining 1 tablespoon oil to skillet. Add eggplant, bell pepper, and onion; cook,

stirring occasionally, until tender and browned, 5 to 7 minutes. Remove from heat; set


3. Stir together ricotta, yogurt, remaining 2 teaspoons tandoori spice, and 1/2 teaspoon of

the salt in a medium bowl. Spread 1/2 cup ricotta mixture on each naan piece, leaving a

1/2-inch border. Top evenly with lamb, eggplant mixture, mozzarella, and feta. Place

pizzas on a rimmed baking sheet.

4. Bake in preheated oven until cheese is melted and bubbly, about 10 minutes. Sprinkle

with mint, crushed red pepper, and remaining 1/8 teaspoon salt.

Created date

September 2016