This Lebanese style pizza with ground lamb and goat cheese is a flavor-packed twist on classic pizza. Made with a homemade pizza crust and inspired by Middle Eastern spices, it’s savory, aromatic and seriously satisfying.
Why you’ll love this recipe
If you love bold, flavorful pizzas, this Lebanese-inspired lamb pizza is one you need to try. It starts with a thin homemade crust, then gets layered with a lemony za’atar pizza drizzle, creamy goat cheese, spiced ground lamb and roasted vegetables. Once baked to perfection, it’s topped with a garlicky yogurt sauce and sweet-tart pomegranate seeds for that final burst of flavor.
This Middle Eastern-style pizza is vibrant and anything but ordinary. Whether you’re after an easy weeknight dinner, a crowd-pleasing appetizer or a standout addition to your next mezze spread, this one delivers big flavor in every bite. Trust me, it’s a keeper.
Recipe variations
- No time to make your own pizza crust? Use Lebanese flatbread for a shortcut! Your dinner will be ready in 20 minutes.
- Not a fan of lamb? Use ground beef or ground chicken.
- Pair with a leafy side salad.
Storage suggestions
- Let any leftover pizza cool completely before storing. Place slices in an airtight container and refrigerate for up to 3 days. To reheat, warm in a preheated oven at 180°C – 350°F for about 8–10 minutes to crisp up the crust, or heat in a skillet over medium heat for a few minutes. Avoid the microwave if possible, it can make the crust soggy.
- The garlic yogurt sauce can be stored separately in an airtight container in the fridge for up to 3 days. Stir well before serving.
- To freeze, cover with foil and freeze (without the garlic sauce) for up to 3 months.
Lebanese lamb pizza
Ingredients
Pizza crust
- 13 ounces all-purpose flour
- 3 tbsp dry yeast
- ¾ cup lukewarm water
- 1 tbsp milk
- 1 tbsp olive oil
- 1 tsp salt
Za'atar pizza drizzle
- 2 tbsp olive oil
- 1 garlic clove - pressed
- ½ tsp za’atar - or sumak or lemon zest
- ½ tsp dried thyme
- ¼ tsp salt
- ¼ tsp coarsely ground black pepper
- ½ tsp chili flakes
Topping
- 7 ounces ground lamb
- ½ tsp ground cumin
- ½ tsp ginger powder
- ½ tsp smoked paprika
- 1 garlic clove - pressed
- ½ tsp salt
- ½ tsp coarsely ground black pepper
- 1 cup cherry tomatoes
- 1 bell pepper - cut into strips
- 7 ounces goat cheese
- 2 tbsp pine nuts
- 2 tbsp pomegranate seeds - for serving
Garlic sauce
- 2 tbsp Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp olive oil
- 1 garlic clove - pressed
- salt - to taste
- coarsely ground black pepper - to taste
Instructions
- In the bowl of a stand mixer, combine the flour, yeast, water, milk, olive oil and salt. Knead for about 10 minutes until a smooth, elastic dough forms. Cover the bowl and let the dough rise in a warm place for 2 hours.
- While the dough is rising, make the za’atar lemon drizzle by whisking together all its ingredients in a small bowl. Set aside.
- In another bowl, mix the ground lamb with cumin, paprika, ground ginger, garlic, salt and pepper. Roll the mixture into small meatballs and set aside.
- Prepare the garlic sauce by combining all ingredients in a bowl. Mix well and refrigerate until ready to use.
- Preheat the oven to 450°F – 230°C.
- Once the dough has risen, divide it into 4 equal portions. Roll each portion into a thin round and place on a floured baking sheet. Spoon over the za’atar lemon drizzle to coat the surface. Top with goat cheese, lamb meatballs, cherry tomatoes, bell pepper and a sprinkle of pine nuts.
- Bake for about 10 minutes, or until the crust is golden and crisp.
- Remove from the oven and finish with pomegranate seeds and a generous drizzle of the garlic sauce. Serve immediately and enjoy!
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