- 1 can of pizza dough
- 1 8-oz. jar of pesto
- 1 cup of mozzarella cheese
- 1/2 cup of feta cheese
- 8 oz. of lamb (Zach uses chops, although a portion of leg of lamb would work as well)
- 1 stem fresh or 1 tsp. dried rosemary
- 1 bunch fresh or 1 tsp. dried mint
- 1 Tbsp. olive oil
- Salt and pepper to taste
Season the lamb by brushing both sides lightly with olive oil. Add a liberal amount of salt and pepper to the meat, along with a teaspoon of rosemary and mint. If using fresh herbs, chop them into small pieces and use like you would dry herbs.
Heat grill to around 350 degrees and begin cooking lamb. It needs to be cooked to an internal temperature of 145 degrees for medium rare. This will probably take around 10 to 12 minutes, but could vary depending on your grill.
Next, pre-bake the pizza crust. Baking it briefly before adding toppings prevents the oil in the pesto and the lamb from saturating the crust and makes for a crispier pizza crust once completed. Roll the crust out onto a pizza stone and get the temperature of your grill up to around 425 degrees. Bake for 3 to 4 minutes, just long enough for it to firm up slightly.
While the lamb is cooking, take the jar of pesto and pour out all of the extra olive oil. Store-bought pesto tends to have a lot of extra olive oil, which doesn’t add much to the pizza and can actually prevent the crust from coming out as crispy. Once you’ve removed the excess oil, brush the pesto onto the pizza crust. Most jars of pesto you get from a grocery store are 6 to 8 ounces, so you will probably use the entire jar. Add the feta and mozzarella cheese to the crust along with any remaining mint and rosemary for extra flavor. Slice the lamb into either strips or cubes and add to the pizza. Heat the grill back up to 425 degrees and finish baking for another 6 to 8 minutes.