Pronto Pizza
Source of Recipe
American Lamb Council
Makes 6 to 8 servings
Ingredients
6 ounces lean fresh ground American lamb
1/2 teaspoon onion salt
1/2 teaspoon fennel seeds
1/4 teaspoon dried oregano leaves, crushed
1/4 teaspoon dried basil leaves, crushed
1/8 teaspoon red pepper flakes
1/2 cup chopped bell pepper
1/2 cup chopped Italian plum tomatoes
1 (10- to 12-inch) prebaked pizza shell
1/2 cup pizza sauce
1 tablespoon grated Parmesan cheese
1/4 cup thinly sliced fresh basil leaves, optional
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Preheat oven to 450°F.
Combine lamb, onion salt, fennel seeds, oregano, dried basil and red pepper flakes in small bowl; mix until well blended.
Spray nonstick skillet with nonstick cooking spray. Cook and stir lamb over medium-high heat, stirring to separate lamb, until lightly browned. Drain on paper towel. In same skillet, cook and stir bell pepper 3 to 4 minutes, stirring occasionally. Add tomatoes; cook and stir 1 minute. Place pizza shell on cookie sheet or pizza pan; top with pizza sauce and vegetables. Sprinkle with Parmesan cheese, fresh basil, cooked lamb and mozzarella cheese. Bake 8 to 10 minutes. Cool 5 minutes and slice into wedges.
Microwave Directions Cook lamb mixture in 2-quart microwavable dish on HIGH (100% power) 3 minutes, stirring several times to crumble lamb. Add bell pepper and tomatoes; microwave on HIGH 2 minutes, stirring once. Drain well. Assemble pizza as directed above.
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