Recipes & Tips

Lebanese-Inspired Grass-fed Lamb Pizza Recipe

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

With toppings including New Zealand grass-fed ground lamb, feta , pine nuts, and pomegranate seeds, this pizza brings the flavors of Lebanon right to your kitchen. 


  • 1/2 lb. New Zealand grass-fed ground lamb (Tip: look for the Taste Pure Nature Logo)
  • Oil 
  • 1 red onion, thinly sliced
  • 1 large tomato, deseeded and chopped
  • 1/2 cup tomato paste
  • 1/4 cup toasted pine nuts
  • 1/2 cup feta cheese
  • 2 pizza crusts, precooked or rolled dough

To serve:

  • 3 teaspoons pomegranate molasses
  • 1/2 cup pomegranate seeds
  • Fresh parsley


  • 1. Preheat oven to 375°F and place 2 trays or pizza stones inside to warm.
  • 2. In a frying pan, heat a drizzle of olive oil over medium-high. Add lamb, breaking apart into smaller pieces as it cooks. Cook until lamb is not pink anymore, remove from pan and set aside.
  • 3. Using the same frying pan, reduce heat and add a drizzle of oil. Add onion and cook until tender, about 5 minutes.
  • 4. In a medium bowl, combine cooked lamb, onion, chopped tomato, tomato paste and pine nuts. Stir gently.
  • 5. Once the oven reaches temperature, place pizza crusts on the preheated trays and brush edges with oil.
  • 6. Divide lamb mixture evenly between the 2 pizza crusts and crumble feta evenly over the top of both pizzas.
  • 7. Bake for 10-12 minutes or until golden and pizza dough is cooked.
  • 8. After pizzas are removed from oven, drizzle with pomegranate molasses and top with pomegranate seeds and parsley. Serve immediately.
This site uses cookies and other tracking technologies to assist with navigation and your ability to provide feedback, analyse your use of our products and services, assist with our promotional and marketing efforts, and provide content from third parties. Cookie Policy Accept Cookies