Lamb and Goat Cheese Pizza with Rosemary and Sun Dried Tomatoes



1 pre-baked 12-inch pizza crust
1 tablespoon olive oil
1 teaspoon chopped fresh rosemary leaves
4 Roma tomatoes, sliced thin
1/4 cup chopped red onion
1/2 pound ground Cedar Springs or Shepherd’s Pride Lamb
1/4 cup sun dried tomatoes in oil, drained and chopped
1/2 cup crumbled goat cheese
1/3 cup chopped red bell pepper
1/3 cup chopped green pepper


  1. 1. Place pizza crust on pizza pan. Brush with oil, sprinkle with rosemary and add layer of tomatoes; set aside.
  2. In medium skillet sprayed with nonstick cooking spray cook onion over medium-high heat for 2 minutes. Add lamb, cook and crumble until no longer pink. Drain well and stir in sun dried tomatoes.
  3. Distribute lamb mixture over pizza crust. Sprinkle with cheese and bell peppers.
  4. Bake in 375°F oven for 8 to 10 minutes. Remove from oven and cut into 8 slices.

Nutrients per serving: 493 calories, 27 g protein, 41 g carbohydrates, 24 g total fat (45% fat from calories), 68 mg cholesterol, 3 g fiber, 650 mg sodium, 5 mg niacin, 0.29 mg vitamin B6, 2 mcg vitamin B12, 4 mg iron, 3 mg zinc

Recipe from Chef Brooke Vosika, Four Seasons Hotel Boston (Boston, Massachusetts) Recipe provided by the American Lamb Board

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