Jaden Hair Says: If you can't find roasted red bell pepper puree, get a jar of roasted red bell pepper and puree 1/3 cup of the roasted bell peppers with just 1 tablespoon of the oil from the jar in a blender. It's important that you don't use too much of the oil otherwise the puree will be too oily.
Pizza with Ground Lamb, Feta and Spinach
makes 4 personal pizzas
1/2 pound ground lamb
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
Freshly ground black pepper
1 tablespoon minced fresh oregano
1/4 red onion, diced
8 ounces fresh spinach leaves
4 pre-made naan flat breads or other type of flat bread
1/4 cup olive oil
1/3 cup prepared roasted red pepper puree
10 ounces crumbled feta cheese
Preheat your oven to 400F. Combine the lamb with the ground cinnamon, paprika, salt, pepper and oregano. Heat a large saute pan over medium-high heat. When hot, add just 1 tablespoon of the olive oil and swirl to coat. Add the diced red onion and saute for 30 seconds. Add the ground lamb mixture and cook for 4-5 minutes, until cooked through. Drain and discard excess fat.
Bring a small pot of water to boil, remove from heat. Place the spinach leaves in the hot water, swirl for 10 seconds, then drain immediately and rinse with cold water. Gather the spinach in your hands and squeeze out and discard as much water as possible.
Brush each naan flatbread all over with olive oil. Spread 1/4 of the roasted red bell pepper puree on the naan, leaving the outer 3/4" from the edge free. Scatter 1/4 of the spinach leaves on top of the naan, Spoon 1/4 of the ground lamb over the spinach, then top with 1/4 of the feta cheese.
You can place the prepared pizza onto a baking sheet or carefully place it directly into your oven on the rack. Bake for 7 minutes, until edges of the flatbread is brown and the cheese has melted.
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