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Homemade Mediterranean Pizza with Pesto Sauce

A cooked mediterranean pizza with lamb, feta, mozzarella, kalamata olives and sundried tomatoes.
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The flavors of the Mediterranean come alive in this gourmet pizza. Pesto as the base lays the foundation for an amazing healthy-ish recipe. You'll love the sweet taste of sun-dried tomatoes, the brininess of kalamata olives, the tanginess of feta cheese, the creaminess of fresh mozzarella, and of course ground lamb.

Ingredients

Scale

For the Lamb Meatballs:

  • 1/2 pound of Ground Lamb
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Coriander
  • 1/4 teaspoon Allspice
  • 1 tablespoon Olive Oil

For the Pizza:

  • One Ball of Pizza Dough (from this recipe)
  • 1/2 cup Basil Pesto
  • 1/2 pound Cooked Lamb Meatballs
  • 1/3 cup Sundried Tomatoes (oil-packed), drained
  • 1/3 cup Kalamata Olives, cut in half
  • 4 ounces Fresh Mozzarella, cubed
  • 4 ounces Feta Cheese, crumbled coarsely
  • 1 cup Spinach Leaves, loosely packed

Instructions

For the Lamb Meatballs:

  • Add the ground lamb with spices in a medium-size bowl. Mix until thoroughly combined.
  • Roll into small balls about 3/4 of an inch around.
  • Heat a cast iron skillet over medium-high heat and when hot add the olive oil. Place the lamb meatballs in the skillet giving space between them.
  • Cook for about 4 minutes turning them a couple of times until they are browned.
  • Remove from the pan and set aside for adding to the pizza.

For the Pizza:

  • Preheat the oven to its hottest setting – 550°F is preferred (or as hot as your oven will go) and place a pizza stone in the oven to preheat as well.
  • On a floured surface, flatten out the ball of dough. With a rolling pin, begin from the center and roll out in all directions until you have the desired thickness.
  • Place the pizza dough on a piece of parchment paper.
  • Spoon on the pesto sauce to the rolled-out dough and smear around leaving one inch of the outer crust free of sauce.
  • Add the lamb meatballs, sundried tomatoes, olives, and cheeses.
  • Remove the pizza stones from the oven. Carefully place the parchment paper with the pizza onto the stone.
  • Baked in the oven for 10-15 minutes or until the crust and cheeses are both golden brown.
  • Remove from the oven and add the spinach. Slice and serve.

Notes

  • The crust should be crispy on the outside but chewy on the inside.
  • When you're looking for pesto, search the ingredients to make sure it is made with olive oil and not canola or something else.
  • Choose the pitted Kalamata olives in the "olive bins" and scoop them out instead of opening a jar. they have much more flavor that way.
  • The sundried tomatoes are best when packed in oil, preferably olive oil. Avoid the dry-packed ones. Make sure and grab the julienne cut, it makes life so much easier since they're already chopped for you.
  • The spinach is added after the pizza comes out of the oven. If you add it before it's cooked, the spinach will blacken and turn into pretty much nothingness.

Nutrition

Find it online: https://lingeralittle.com/mediteranean-gourmet-pizza/