Greek Lamb Naan Pizzas

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 Tablespoons Olive Oil, Divided
• ½ pounds Ground Lamb
• 4 whole Naan Breads
• ½ cups Tomato Puree (like Pomi)
• 1 cup Shredded Mozzarella
• ½ cups Thinly Sliced Red Onion
• ½ cups Kalamata Olives, Pitted And Halved
• ½ cups Sun-Dried Tomatoes, Chopped
• 1 whole English Cucumber, Seeded And Sliced
• ½ cups Crumbled Feta Cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 450°F (232°C). Place the naan breads on two baking sheets. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.

2. Add the ground lamb to the skillet and break it up as it cooks, about 5 minutes, until no pink remains and it reaches 160°F (71°C) in the thickest part. Drain off any excess fat.

3. Brush the tops of the naan with the remaining 1 tablespoon olive oil. Spread the tomato puree over each naan, leaving a small border.

4. Top each naan with the cooked lamb, shredded mozzarella, red onion, kalamata olives, sun-dried tomatoes and half of the crumbled feta.

5. Bake for 6 to 8 minutes, until the cheese is melted and the naan edges are crisp and golden.

6. Top the hot pizzas with the sliced cucumber and the remaining feta. Serve warm.