Pizza is a surefire hit at our house. Zoeya is absolutely gleeful when I tell her we’re having pizza for dinner and Shan, although more subdued, usually ends up eating more than his fair share. I love to make pizza at home because it feels like a treat but it’s actually pretty healthy.
This particular pizza made me nervous until the end. I made a whole wheat dough when I usually make white, so I was anxious to see how that would come out. The components themselves weren’t perfect: the meatballs a little in need of salt, the sauce WAY too salty (must remember that happens when you reduce reduce reduce), the salad on top a little too lemony, but when put together a little miracle happened and the flavors melded just right.
Small disclaimer: As much as I love to spend a good chunk of my weekends in the kitchen, making pizza dough from scratch, pizza sauce from scratch, meatballs from scratch, none of them particularly difficult in themselves, was altogether more time-consuming than I would have liked. Luckily, all three of these things are easy to make double and freeze. If I ever get better at planning ahead, that’s going to be my strategy.
To save a little time, instead of making meatballs, you could just saute the ground lamb with the garlic, herbs and spices and top your pizza with the mixture, but I made meatballs so I could have some leftover. We ate them the next night as wraps with yogurt and cucumber. They’d also be great just by themselves with a side of lentils.
So with no further ado:
Greek Pizza with Lamb Meatballs
For the dough:
I used the pizza dough recipe from Vegan with a Vengeance which I wrote about here, substituting a cup of whole wheat flour for a cup of the white flour. I can report that this turned out wholesome and yummy and is my new recipe.
For the pizza sauce:
2 garlic cloves, chopped
seasoning (you can adjust accordingly for the type of pizza) – 1/2 tsp garam masala, 1 tsp paprika, 1 tsp dried oregano
4 good-sized tomatoes (and can I just say that ugly farmer’s market tomatoes brilliantly outshine the perfect-looking yet tasteless grocery store tomatoes), peeled and chopped
Heat olive oil and add garlic, garam masala, paprika, and oregano. Cook, stirring, for a few minutes, then add tomatoes, salt (be conservative! This is going to reduce down quite a bit) and a cup of water. Simmer, stirring occasionally so that it doesn’t burn, until tomatoes are completely broken down and sauce is nice and thick. If the sauce thickens before your tomatoes break down, add more water and repeat. Makes enough for a thin layer on 2 pizzas.
For the meatballs:
4 cloves garlic, finely chopped
1 tsp garam masala
1 tsp paprika
1 tsp cumin
salt & pepper
zest of 1 lemon
small handful mint, finely chopped
small handful basil, finely chopped
scant 1/2 c bread crumbs
1 lb ground lamb
Preheat oven to 400 degrees. Stir well everything through the egg in a glass bowl, then add lamb and mix until everything is just combined. Heat olive oil in Dutch oven or oven-safe pot. Roll medium sized meatballs (about 1 1/2 tbsp) and place in pot. Brown on one side, then turn with spoons to brown on the other. Cover and finish cooking through in oven.
For the pizza
Pizza dough, pizza sauce and meatballs from above (you’ll have leftover meatballs)
Red onion, thinly sliced
Spring lettuce dressed in olive oil and lemon juice
Heat oven to 500 degrees (hot!). Divide dough in half and roll out, toss, etc., then place onto 2 round stones or baking sheets greased with olive oil (or do one by one). Cover with a layer of pizza sauce and sprinkle with quartered meatballs, red onion, and feta (just a good sprinkle, you’re not trying to cover the whole thing like you would with motz). Bake for 12-16 minutes. Remove from oven and top with dressed greens, which will wilt prettily from the heat.
Slice and serve. Opa!
Note: garam masala is obviously not Greek, but I throw it in because it’s always in my kitchen and contains a lot of the same spices used in Greek cooking. You don’t need to run out and buy it if you don’t have it, just use cinnamon, cumin and black pepper, or whatever combination you like.