Greek Lamb Pizza

Photo: Randy Mayor; Styling: Jan Gautro

Leftover grilled lamb and sweet onions are combined with feta cheese and pepperoncini peppers on a store-bought crust for this Aegean-style pizza.

Yield: 4 servings (serving size: 2 wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 392
  • Calories from fat: 31%
  • Fat: 13.4g
  • Saturated fat: 6.8g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.7g
  • Protein: 23.1g
  • Carbohydrate: 43.7g
  • Fiber: 2.8g
  • Cholesterol: 49mg
  • Iron: 3.7mg
  • Sodium: 969mg
  • Calcium: 312mg

Ingredients

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Place pizza crust on a baking sheet. Spread marinara sauce over crust, leaving a 1/2-inch border. Top evenly with Lamb Steaks with Herbes de Provence and Grilled Sweet Onions. Sprinkle with feta and mozzarella cheeses. Bake pizza at 450° for 12 minutes or until cheeses melt. Remove pizza from oven; sprinkle with pepperoncini peppers. Cut pizza into 8 wedges.
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