Leftover Mediterranean Lamb Pizza
Servings: 4
Calories: 670kcal
This Leftover Mediterranean Lamb Pizza recipe is the perfect way to repurpose a gorgeous roast lamb into another meal. The pizza base is super quick to make, then topped with delicious Greek-style ingredients.
Ingredients
TWO-INGREDIENT DOUGH
- 250 g plain full-fat Greek yoghurt
- 260 g self-raising flour, plus extra for dusting (or use a store-bought pizza base)
PIZZA
- 2 tbsp tomato paste
- 150 g freshly shredded mozzarella
- 360 g shredded cooked lamb (can be substituted with cooked chicken, beef or a can of chickpeas, drained and rinsed)
- 60 g pitted kalamata olives
- 130 g jarred roasted capsicum (bell pepper) strips in oil, drained
- ½ red onion, finely sliced
- Olive oil spray or 1 tbsp olive oil, for brushing
- 50 g crumbled Greek feta
- 125 g tzatziki, homemade or store-bought
- 1 tbsp freshly picked mint leaves, to garnish (optional)
Instructions
- Make the dough – Combine the yoghurt and flour in a medium bowl. Stir using a spoon until the consistency resembles large flakes.
- Use your hands to dump the mixture out on a clean work surface, dusted with flour. The mixture may not seem to be binding, but trust that it will come together! Knead the dough for 2–3 minutes until completely combined and use extra flour to stop your hands sticking, if needed. The dough will not be smooth (and that’s okay); just make sure it is well combined.
- Line a baking tray with baking (parchment) paper and dust with a sprinkling of the flour. Use your hands to press the dough into a flat shape – it can be oval, round or square. The easiest way to do this is to use your fists and knuckles to gently pound and stretch the dough into shape. Aim for a 1 cm (½ inch) thickness, although it doesn’t need to be perfect. Flip the dough over as you shape it, as needed, to stop the dough sticking to the baking paper. Sprinkle on more flour if the dough is starting to stick.
- Assemble the pizza – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes.
- Top the dough with the tomato paste and two-thirds of the mozzarella.
- Add the lamb, kalamata olives, capsicum and red onion, before adding the last one-third of the mozzarella.
- Bake – Spray (or brush) the edges of the pizza with olive oil to help them turn a golden brown. Bake for 20–22 minutes.
- Serve – Slice the pizza, then sprinkle it with the crumbled feta and top with a swirl of tzatziki and a sprinkle of mint leaves before serving.
Notes
Make ahead
The two-ingredient dough is best made and cooked immediately, depending on the freshness of the toppings used. Leftovers can be refrigerated. See the leftovers instructions below.Leftovers
Lamb – Leftover lamb is best consumed within 3 days, as long as it’s stored correctly (refrigerated in an airtight container). Take this into consideration with the following instructions for the pizza. Pizza – Refrigerate leftover cooked pizza for up to 2 days in an airtight container. Reheat it or eat it cold.Nutrition Facts
Leftover Mediterranean Lamb Pizza
Amount per Serving
Calories
670
% Daily Value*
Fat
28
g
43
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
108
mg
36
%
Sodium
943
mg
41
%
Potassium
571
mg
16
%
Carbohydrates
60
g
20
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
45
g
90
%
Vitamin A
1762
IU
35
%
Vitamin C
46
mg
56
%
Calcium
405
mg
41
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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