Crackerbread Crust Middle East Pizza with Feta
This spicy Middle Eastern-style pizza features flatbread topped with spiced ground lamb with bell pepper, kalamata olives, pinenuts and crumbled feta cheese.
2 tablespoons olive oil
1 pound finely ground lamb
1 (14.5-ounce) can of diced tomatoes with garlic and onion, drained
1/2 red bell pepper, diced
1 tablespoon tomato paste
3/4 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Finely shredded fresh mint or cilantro for garnish (optional)
6 (5-inch) crackerbread rounds, such as Valley Lahvosh® or similar size crackers
3 tablespoons kalamata olives, sliced
3 tablespoons pinenuts
6 ounces (about 3/4 cups) Wisconsin Feta, crumbled
- Preheat oven to 400°F (205°C).
- Heat olive oil in 10-inch skillet. Add lamb, breaking up into fine pieces. Cook until just brown. Add lamb mixture ingredients through salt and pepper. Cook at simmer until quite dry and flavors are developed, about 15 minutes.
- Place the crackerbread rounds on a baking sheet. Divide lamb mixture over each. Sprinkle divided portions of olives, pinenuts and Wisconsin Feta over.
- Bake 8 to 10 minutes or until cracker crust is brown and Feta is soft and warm. Serve immediately.
Makes 6 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.