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. 

Marianne Williams
Recipe by MyRecipes September 2016

Gallery

Caitlin Bensel, Styling: Blakeslee Giles, Audrey Davis

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1/2 pizza)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Heat 1 tablespoon of the oil in a large cast-iron skillet over

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  • 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.

  • 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

  • aside.

  • 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.

  • 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.

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