* 2 BRIDGEFORD frozen bread dough-, loaves cut in half-slowly defrosted in fridge first
1 lb. ground lamb
3 fresh tomatoes. seeded and chopped
1 onion, diced
1/2 jalapeno, very finely diced
4 garlic cloves, crushed
1 tsp. cinnamon
1/2 tsp. allspiceSalt/pepper to taste
GARNISH1/2 cup fresh parsley
, coarsely chopped
1/2 cup fresh mint, coarsely chopped
Yogurt or Sour Cream or Crème Fraiche
Pistachio nuts
1/2 cup fresh mint, coarsely chopped
Yogurt or Sour Cream or Crème Fraiche
Pistachio nuts
Sauté ground lamb and all ingredients together until all residual liquid is cooked out.
Roll out bread dough into 4 mini pizzas, spread each with 1/4 cooked lamb mixture.
Sprinkle 1/4 cup pistachios or pine nuts
Bake in 500-degree oven for 12-15 minutes
Add a dollop of yogurt, sprinkle additional fresh chopped parsley and fresh mint leaves, serve-->EAT
Roll out bread dough into 4 mini pizzas, spread each with 1/4 cooked lamb mixture.
Sprinkle 1/4 cup pistachios or pine nuts
Bake in 500-degree oven for 12-15 minutes
Add a dollop of yogurt, sprinkle additional fresh chopped parsley and fresh mint leaves, serve-->EAT
* OPTIONAL: Use a ready made cauliflower pizza crust and this pizza is gluten free
Thank you 'Tea For Six' for the photo
