Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, room temperature
- 1/2 cup (120 ml) tomato passata or plain tomato sauce
- 1 tbsp tomato paste
- 3 small garlic cloves, minced (divided)
- 2 tsp dried oregano (divided)
- 3–4 tbsp extra-virgin olive oil (divided)
- 8 oz (225 g) ground lamb
- 1/2 small yellow onion, finely diced
- 1/2 small red onion, thinly sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 1/4 tsp red pepper flakes (optional)
- 1 1/4 cups (125 g) shredded low-moisture mozzarella
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (75 g) crumbled feta
- Salt and black pepper
- Fresh oregano or parsley for garnish (optional)
Do This
- 1) Bring dough to room temperature. Preheat oven to 475°F (245°C) with a pizza stone or upside-down baking sheet inside.
- 2) Stir together passata, tomato paste, 1 garlic clove, 1 tsp dried oregano, 1 tbsp olive oil, and a pinch of salt for the tomato base.
- 3) Sauté yellow onion in 1 tbsp olive oil, add remaining garlic and ground lamb; brown well. Season with cumin, coriander, smoked paprika, cinnamon, red pepper flakes, salt, and pepper.
- 4) Stretch dough on parchment into a 12–14 inch round, leaving a slightly thicker edge for the crust.
- 5) Spread tomato base over dough, top with mozzarella, then scatter spiced lamb, red onion, and cherry tomatoes. Finish with half the feta and a pinch of oregano.
- 6) Slide pizza (on parchment) onto hot stone or baking sheet; bake 10–14 minutes until crust is deep golden and cheese is bubbling. Top with remaining feta, more oregano, and a drizzle of olive oil. Slice and serve.
Why You’ll Love This Recipe
- It combines the comfort of cheesy pizza with bold Mediterranean flavors from spiced lamb, feta, and oregano.
- Everything cooks quickly, so you get a gourmet-tasting dinner in under an hour (even faster with store-bought dough).
- The toppings are well balanced: rich lamb, bright tomato, creamy mozzarella, tangy feta, and sweet cherry tomatoes.
- Easy to customize with whatever you have on hand—swap herbs, add olives, or use flatbreads instead of dough.
Grocery List
- Produce: Yellow onion, red onion, garlic, cherry or grape tomatoes, fresh oregano or flat-leaf parsley (optional)
- Dairy: Low-moisture mozzarella (block or pre-shredded), feta cheese
- Pantry: Pizza dough (or flour, yeast, sugar, salt, olive oil for homemade), ground lamb, tomato passata or plain tomato sauce, tomato paste, ground cumin, ground coriander, smoked paprika, ground cinnamon, dried oregano, red pepper flakes, salt, black pepper
Full Ingredients
For the Dough
- 1 lb (450 g) pizza dough, store-bought or homemade, brought to room temperature for 30–45 minutes
- Optional quick homemade dough (if not using store-bought):
- 2 1/4 cups (280 g) bread flour or all-purpose flour
- 1 tsp sugar
- 1 tsp fine sea salt
- 1 tsp instant (rapid-rise) yeast
- 3/4 cup (180 ml) warm water (105–115°F / 40–46°C)
- 1 tbsp extra-virgin olive oil, plus more for the bowl
For the Tomato-Oregano Base
- 1/2 cup (120 ml) tomato passata or plain tomato sauce
- 1 tbsp tomato paste
- 1 small garlic clove, finely minced or grated
- 1 tsp dried oregano
- 1 tbsp extra-virgin olive oil
- 1/4 tsp fine sea salt, or to taste
For the Spiced Ground Lamb
- 1 tbsp extra-virgin olive oil
- 1/2 small yellow onion, finely diced (about 1/4 cup / 40 g)
- 2 small garlic cloves, minced
- 8 oz (225 g) ground lamb
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika (or sweet paprika)
- 1/4 tsp ground cinnamon
- 1/4 tsp red pepper flakes (optional, for heat)
- 3/4 tsp fine sea salt, or to taste
- 1/4 tsp freshly ground black pepper
For Topping and Finishing
- 1 1/4 cups (125 g) low-moisture mozzarella cheese, shredded
- 1/2 small red onion, very thinly sliced into half-moons
- 1 cup (150 g) cherry or grape tomatoes, halved
- 1/2 cup (75 g) feta cheese, crumbled
- 1 tsp dried oregano, for sprinkling
- 1–2 tbsp extra-virgin olive oil, for drizzling after baking
- Fresh oregano leaves or chopped flat-leaf parsley, for garnish (optional)
Step-by-Step Instructions
Step 1: Prepare or Make the Pizza Dough
If you are using store-bought dough, remove it from the refrigerator 30–45 minutes before baking. Keep it covered lightly with plastic wrap or a damp towel so it does not dry out. Room-temperature dough is much easier to stretch and will puff nicely in the oven.
If you are making the quick dough: in a small bowl, whisk together the warm water, sugar, and yeast. Let it sit for about 5–10 minutes until the mixture is foamy on top. In a large bowl, combine the flour and salt. Pour in the yeast mixture and olive oil, then stir with a spoon until a rough dough forms. Turn it out onto a lightly floured surface and knead for 5–7 minutes, until the dough is smooth and elastic. Place in a lightly oiled bowl, turn to coat, cover, and let rise in a warm spot for 45–60 minutes, or until doubled in size. Punch down gently before using.
Step 2: Preheat the Oven and Baking Surface
Place a pizza stone or an upside-down sturdy baking sheet on the middle or lower-middle oven rack. Preheat the oven to 475°F (245°C) for at least 30 minutes. This strong, steady heat is the key to a crisp but chewy crust. While the oven heats, tear off a sheet of parchment paper large enough to hold a 12–14 inch pizza—this will make it easier to slide the pizza into the oven.
Step 3: Mix the Tomato-Oregano Base
In a small bowl, stir together the tomato passata, tomato paste, minced garlic, dried oregano, olive oil, and salt. Taste and adjust the seasoning, adding a pinch more salt or oregano if needed. The sauce should be flavorful and slightly concentrated, since only a thin layer is used on the pizza. Set aside; the flavors will meld while you prepare the lamb.
Step 4: Cook the Spiced Ground Lamb
Heat 1 tbsp olive oil in a medium skillet over medium heat. Add the diced yellow onion and cook for 3–4 minutes, stirring often, until softened and translucent. Add the minced garlic and cook for 30 seconds more, just until fragrant.
Add the ground lamb to the pan, breaking it up with a spoon or spatula. Cook for 5–7 minutes, stirring occasionally, until the lamb is no longer pink and has some browned, caramelized bits. Sprinkle in the cumin, coriander, smoked paprika, cinnamon, red pepper flakes (if using), salt, and black pepper. Stir well and cook for another 1–2 minutes to toast the spices and coat the lamb evenly. If the pan has a lot of excess fat, you can spoon off a bit so the pizza does not become greasy. Turn off the heat and let the lamb mixture cool slightly while you shape the dough.
Step 5: Shape the Pizza Base
Place the room-temperature dough on a lightly floured work surface or directly on the sheet of parchment. Using your fingertips, gently press the dough into a disk, then lift and stretch it from the edges, rotating as you go, until it is about 12–14 inches in diameter. Aim for a slightly thicker outer edge to form a crust, and a thinner center. If the dough resists stretching and keeps springing back, let it rest for 5–10 minutes, then try again. Transfer the shaped dough to the parchment paper if it is not already on it. Lightly poke the center area (not the edges) with a fork a few times to help prevent large bubbles.
Step 6: Assemble the Mediterranean Lamb & Feta Toppings
Spoon the tomato-oregano base onto the dough and spread it in a thin, even layer, leaving about a 1-inch border for the crust. Do not overload the sauce; you should still see a little dough peeking through in places.
Sprinkle the shredded mozzarella evenly over the sauce. Scatter the spiced lamb mixture over the cheese in an even layer, breaking up any large clumps. Arrange the thin slices of red onion and the halved cherry tomatoes across the pizza, pressing them lightly into the cheese so they adhere. Finally, sprinkle over about half of the crumbled feta and a pinch of dried oregano.
Step 7: Bake Until Golden and Bubbling
Carefully slide the pizza (still on the parchment) onto the preheated stone or baking sheet. Bake for 10–14 minutes, depending on your oven and the thickness of the dough, until the crust is deep golden and crisp on the bottom, the cheese is melted and starting to brown in spots, and the cherry tomatoes are slightly blistered. For extra browning, you can switch the oven to broil for the last 1–2 minutes—watch very closely so it does not burn.
Step 8: Finish with Feta, Oregano, and Olive Oil
Using oven mitts, carefully slide the pizza and parchment back onto a cutting board or large platter. Immediately sprinkle the remaining crumbled feta over the hot pizza so it softens slightly but still keeps its shape. Drizzle with 1–2 tbsp of extra-virgin olive oil, then finish with another light pinch of dried oregano and a handful of fresh oregano leaves or chopped flat-leaf parsley, if you like. Let the pizza rest for 2–3 minutes to set the cheese, then slice into 6–8 wedges and serve while hot.
Pro Tips
- Warm dough is key: Cold dough is difficult to stretch and tends to spring back. Giving it 30–45 minutes at room temperature makes shaping much easier and improves the texture.
- Do not over-sauce: A thin layer of tomato base keeps the crust crisp. Too much sauce can make the center soggy and prevent the lamb from browning nicely on top.
- Brown the lamb deeply: Let the lamb develop some golden, crispy bits in the pan—those browned spots add a lot of savory flavor to the finished pizza.
- Slice the red onion very thin: Thin slices soften and sweeten in the high oven heat without burning; thicker chunks can stay too sharp and crunchy.
- Use high heat and a preheated surface: A very hot stone or baking sheet mimics a pizza oven, giving you a well-risen edge and a nicely blistered, browned bottom crust.
Variations
- Flatbread shortcut: Use large store-bought naan or flatbreads instead of raw dough. Pre-toast them for 3–4 minutes, then add the sauce and toppings and bake for 6–8 minutes.
- Olive and herb twist: Add sliced Kalamata olives and a sprinkle of fresh rosemary or thyme along with the lamb for extra Mediterranean flair.
- Extra spicy version: Increase the red pepper flakes in the lamb, and finish the baked pizza with a drizzle of harissa or chili oil for a bolder kick.
Storage & Make-Ahead
Leftover slices can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or in a covered skillet over medium heat, until the crust is crisp and the cheese is hot. The spiced lamb mixture can be made up to 2 days in advance and kept refrigerated; rewarm gently before topping the pizza. You can also prepare the dough (if making homemade) up to 24 hours ahead and let it rise slowly in the refrigerator, then bring it to room temperature before shaping and baking.
Nutrition (per serving)
Approximate values per serving (1/4 of the pizza): about 700 calories, 55 g carbohydrates, 32 g protein, 34 g fat, 13 g saturated fat, 3 g fiber, and 900 mg sodium. These numbers will vary depending on the exact dough, cheeses, and amount of olive oil used.
