LAMB AND BUTTERNUT NAAN PIZZAS WITH FETA AND BASIL-MINT PESTO

Submitted by Pamela Gelsomini


About the cook: Pamela Gelsomini is a passionate cook and foodie. An entrepreneur who spent the last 20 years traveling the globe for her business and embracing the cultures and cuisines all over the world. She retired recently and is working on launching a new blog, ‘Dish off the Block’ which will feature her food that is inspired by local and international flavors. She is a wife and mother of two teens who serve as her best critics.

About the dish: This 'naan-traditional' pizza uses Indian naan flatbreads for its crust. The basil-mint pesto pairs perfectly with the earthy lamb, sweet butternut, and salty feta. This pizza is a feast for the eyes and magic in your mouth!!



National Origin: American

Serves: 4

Estimated Time: 30 to 60 Minutes

Ingredients:

4 Naan flatbreads

Pesto:
3 garlic cloves
1 1/2 cups fresh basil leaves, packed
1/2 cup fresh mint leaves, packed
1/3 cup feta cheese, crumbled
1/2 cup pine nuts
3 Tbs. olive oil

Lamb and butternut topping:
2 Tbs. olive oil
1 small onion, chopped
4 large cloves garlic, chopped
1 lb. ground lamb
1 small red bell pepper, chopped
1/2 cup yellow raisins
1 tsp. cumin
1 tsp. salt
1 tsp. black pepper
1 tsp. cinnamon
1/2 tsp. red pepper flakes
1 1/2 cups butternut squash, cubed and cooked until tender
1 cup crumbled feta cheese
1/2 cup pine nuts

Toppings and garnishes after cooking:
1/4 cup mint, baby leaves or chiffonade
1/3 cup honey

Preparation:

Preheat oven to 400 degrees with pizza stone inside.

To make the pesto, combine the garlic, packed basil, mint, feta, and pine nuts in a food processor and pulse to combine. Then drizzle in olive oil while the processor is running until a loose paste forms. Set aside.

In a large skillet, heat olive oil over medium heat and sauté the onions and garlic until soft and fragrant. Add the ground lamb and cook for about 10 minutes, breaking up the meat until it is cooked through. Drain off any excess fat from the pan and add the red bell pepper, raisins and spices. Cook for another 5-7 minutes.

Spread about 1/4 cup of the pesto on each naan bread. Top with the lamb mixture, 1/4 of the chopped butternut, and sprinkle with the feta and pine nuts. Drizzle the crust with olive oil. Put in the oven on the hot pizza stone and bake for 8-10 minutes until crust is browned and feta has just started to lightly brown.

Remove and garnish with the fresh mint and drizzle with honey.

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