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
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.
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