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)
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.