Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Diane Morgan
Recipe by Cooking Light August 2008

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 2 wedges)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • 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.

Nutrition Facts

392 calories; calories from fat 31%; fat 13.4g; saturated fat 6.8g; mono fat 4g; poly fat 0.7g; protein 23.1g; carbohydrates 43.7g; fiber 2.8g; cholesterol 49mg; iron 3.7mg; sodium 969mg; calcium 312mg.
Advertisement
Advertisement