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Photo by: Photo: Randy Mayor; Styling: Jan Gautro

Greek Lamb Pizza

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

Cooking Light AUGUST 2008

Yield: 4 servings (serving size: 2 wedges)

Ingredients

1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
3/4 cup fat-free marinara sauce
2 servings Lamb Steaks with Herbes de Provence and Grilled Sweet Onions, cut into 1-inch pieces

1/2 cup (2 ounces) crumbled feta cheese
2/3 cup (about 2 1/2 ounces) shredded part-skim mozzarella cheese
1/4 cup sliced pepperoncini peppers

Preparation

1. Preheat oven to 450°.

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.

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

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Greek Lamb Pizza recipe