Greek Lamb and Mint Pizza

Name: Greek Lamb and Mint Pizza
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 1 lb (450 g) store-bought pizza dough or homemade dough, divided into 2 equal balls, at room temperature; 8 oz (225 g) ground lamb; 1 medium (150 g) red onion, thinly sliced, thinly sliced; 3 clove (15 g) garlic cloves, minced; ½ cup (120 ml) plain Greek yogurt; ¾ cup (150 g) crumbled feta cheese, crumbled; ½ cup (12 g) fresh mint leaves, roughly torn, divided; 1 whole (100 g) lemon, zested; 3 tbsp (45 ml) extra-virgin olive oil; to taste salt; to taste freshly ground black pepper; 1 tsp (3 g) dried oregano; ½ tsp (1 g) ground cumin

From the MyKitchenBank Kitchen

A Mediterranean-inspired pizza topped with seasoned ground lamb, crumbled feta cheese, fresh mint, and a bright lemon-garlic finish. The lamb is cooked until golden and fragrant, then scattered over a crispy oven-baked crust with yogurt sauce and caramelized red onions. A final sprinkle of fresh mint and lemon zest adds vibrant flavor.

Prep: 20 min
Cook: 30 min
Total: 50 min
Makes: 2 pizzas (serves 2–3 as a main course)

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Steps

Before you start

Preheat your oven to 500°F (260°C) so it reaches temperature before you assemble the pizzas
If using store-bought dough, remove it from the fridge 30 minutes ahead so it stretches easily
Gather all toppings and prepare them before you begin cooking the lamb

1
Cook the lamb
- Heat 1 tbsp (15 ml) olive oil in a large 12-inch (30 cm) skillet over medium-high heat.
- Add the ground lamb and cook, breaking it into small pieces with a spoon, for 5–6 minutes until it reaches an internal temperature of 160°F (71°C), with no pink remaining.
- Stir in the minced garlic, dried oregano, and ground cumin; cook for 1 minute until fragrant.
- Season with salt and pepper to taste.
- Transfer the lamb mixture to a small bowl and set aside.
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Ready when: Lamb reaches 160°F (71°C) internal temperature with no pink, crumbled into small pieces, and garlic is fragrant
Tip: Use a meat thermometer to verify the lamb has reached 160°F (71°C) for food safety. Don't skip breaking the lamb into small pieces—large chunks won't distribute evenly on the pizza.
2
Caramelize the onions
- In the same skillet (no need to clean it), reduce the heat to medium and add the remaining 2 tbsp (30 ml) olive oil.
- Add the sliced red onions and cook, stirring occasionally, for 8–10 minutes until they become soft and golden with slightly caramelized edges.
- Season lightly with salt and pepper.
- Transfer to a clean plate.
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Ready when: Onions are soft, translucent, and have golden edges
Tip: Stir every couple of minutes to ensure even browning without burning.
3
Prepare the yogurt sauce
- In a small bowl, stir together the Greek yogurt with half of the lemon zest (about ½ tsp) and a pinch of salt.
- The sauce should taste bright and savory.
- Set aside.
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Tip: Don't add too much lemon zest to the sauce; reserve the rest for finishing the pizza.
4
Stretch and shape the dough
- Lightly dust a work surface with flour.
- Take one ball of pizza dough and gently stretch it into a 10-inch (25 cm) round, working from the center outward.
- Avoid tearing the dough.
- If it resists, let it rest for 2 minutes, then continue stretching.
- Transfer to a piece of parchment paper on a baking sheet.
- Repeat with the second dough ball on another baking sheet.
- The dough should be about ¼ inch (6 mm) thick.
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Ready when: Dough is stretched to a 10-inch round and about ¼ inch thick
Tip: Use your hands instead of a rolling pin to maintain an airy crust structure.
5
Spread the yogurt base
- Divide the lemon-yogurt sauce between the two dough rounds, spreading it evenly with the back of a spoon to cover the base, leaving a ½-inch (1 cm) border around the edges.
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Ready when: Yogurt sauce is evenly spread with edges uncovered
6
Top with lamb and onions
- Distribute the cooked lamb mixture evenly over both pizzas, then scatter the caramelized red onions on top, breaking them into individual rings.
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Tip: Leave some space between piles of toppings so the crust can brown evenly.
7
Add feta cheese
- Scatter half of the crumbled feta cheese evenly over each pizza.
8
Bake the pizzasOven 500°F / 260°C
- Place both baking sheets into a preheated 500°F (260°C) oven.
- Bake for 12–15 minutes until the crust is golden-brown on the bottom and edges are puffed and crispy.
- The feta should be slightly softened but still hold its shape.
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Ready when: Crust is golden-brown on bottom and edges, feta is warm and slightly soft
Tip: If your oven has hot spots, rotate the baking sheets halfway through baking for even browning.
9
Finish with mint and lemon
- Remove the pizzas from the oven and immediately scatter the fresh mint leaves over the top (about 2 tbsp/5 g per pizza).
- Sprinkle with the remaining lemon zest.
- Drizzle lightly with a bit more extra-virgin olive oil if desired.
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Tip: Add the mint right after baking so it stays fresh and fragrant; don't add it before baking or it will turn black.
10
Cool and serve
- Let the pizzas rest for 2 minutes on the baking sheet so the crust sets slightly and becomes easier to cut.
- Slice with a sharp pizza cutter or knife and serve warm.
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Ready when: Crust is firm enough to slice without tearing

Good to know

Tips

For extra authenticity, toast the dried oregano and ground cumin briefly in a dry skillet for 30 seconds before adding to the lamb to deepen their flavors.
If you don't have a pizza stone, a preheated baking sheet works just as well; parchment paper prevents sticking without the need for cornmeal.
A squeeze of fresh lemon juice over the finished pizza (rather than just zest) adds brightness; save a lemon wedge to serve on the side.
To make this recipe vegan, substitute the Greek yogurt with cashew cream (blended soaked cashews), omit the feta, and use plant-based ground meat; the mint and lemon will shine through beautifully.

Make ahead

You can cook the lamb and caramelize the onions up to 4 hours ahead. Store them separately in the refrigerator. Reheat the lamb gently in the skillet over low heat just before assembling and baking the pizzas. The yogurt sauce can be made up to 2 hours ahead.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for 2 days. Reheat in a 375°F (190°C) oven for 8–10 minutes until the crust is crispy again. The pizza is best enjoyed fresh but can be frozen (wrapped tightly) for up to 1 month; thaw in the refrigerator before reheating.

Substitutions

ground lamb → ground beef or ground turkey. Use the same quantity for a milder flavor. Ground beef will give a richer result; turkey will be leaner. Remember to cook all ground meat to 160°F (71°C) for food safety.
crumbled feta cheese → goat cheese or labneh (drained yogurt). Goat cheese offers a tangy flavor similar to feta. Labneh, if used, should be drizzled rather than crumbled.
fresh mint leaves → fresh parsley or basil. Parsley gives a mild herbaceous note; basil adds an Italian touch. Use the same amount and add after baking.
store-bought pizza dough or homemade dough → naan bread or pita as a base. Bake naan or pita for 3–4 minutes at 500°F (260°C), then top and bake for an additional 8–10 minutes for a thinner, softer crust.