| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Italian |
Pizza, Lamb |
6 |
Servings |
INGREDIENTS
| 6 |
oz |
Lamb, lean, ground |
| 1/2 |
ts |
Onion salt |
| 1/2 |
ts |
Fennel seed |
| 1/4 |
ts |
Oregano, dried, crushed OR |
| 1 |
ts |
Fresh oregano, minced |
| 1/4 |
ts |
Dried basil, OR |
| 1 |
ts |
Fresh basil, minced |
| 1/8 |
ts |
Red pepper flakes, dried |
| 2 |
ts |
Olive oil |
| 1/2 |
c |
Red bell pepper, chopped |
| 1/2 |
c |
Italian plum tomatoes, chopped |
| 1 |
|
10 inch pizza crust, prebaked |
| 1/2 |
c |
Pizza sauce |
| 1 |
tb |
Parmesan cheese, grated |
| 1/4 |
c |
Fresh basil leaves, thinly sliced |
| 1/2 |
c |
Mozzarella cheese, grated (2 oz) |
INSTRUCTIONS
Preheat oven to 450 degrees. In a small bowl, combine lamb, onion salt,
fennel, oregano, basil, and crushed red pepper flakes; stir to blend. In a
large skillet, heat oil and saute lamb mixture, crumbling and cooking until
lightly browned. Drain on paper towel. In same skillet, saute bell paper
for 3 to 4 minutes, stirring occasionally. Add tomatoes and saute
additional minute. Place pizza shell on baking sheet or pizza pan, spread
on pizza sauce and top with sauteed vegetables. Sprinkle with Parmesan
cheese, fresh basil if desired, cooked lamb and mozzarella cheese. Bake in
preheated 450 degree oven for 8 to 10 minutes. Cool pizza 5 minutes and
slice into wedges. Yield: Makes 6 to 8 servings. Source: Orange County
Register, 9/9/92
Recipe by: Orange County Register
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by
MarySpero@prodigy.com (MS MARY E SPERO) on Mon, 13 Jan 1997.
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