Lamb and Za'atar Flatbread With Pea Shoots Lamb and Za'atar Flatbread With Pea Shoots

Food styling by Michael Elliott | Prop styling by Jennifer Evans
Image by: Maya Visnyei

Za'atar, a Middle Eastern aromatic herb that's dried and ground, adds tons of flavour to a simple weeknight pizza. We've topped this flatbread with lightly dressed sweet pea shoots for a touch of freshness.

  • Prep time 29 minutes
  • Total time 30 minutes
  • Portion size 4 servings




Flatbread: In nonstick skillet, heat 1/2 tsp of the oil over medium-high heat; cook lamb, breaking up with spoon, until browned, about 4 minutes. Stir in 4 tsp of the za'atar, the cumin, salt and pepper. Using slotted spoon, transfer to bowl. Set aside.

On lightly floured work surface, roll out or press dough into 16- x 8-inch oval. Transfer to greased large rimless baking sheet.

In small bowl, stir together ricotta, lemon zest and lemon juice. In separate small bowl, mix remaining oil with remaining za'atar; brush over top of dough. Dot with ricotta mixture, spreading slightly. Sprinkle with lamb. Bake on bottom rack of 500°F oven until beginning to brown, about 8 minutes.

Cut kernels from corncob; sprinkle over flatbread. Bake on bottom rack of 500°F oven until bottom is crisp and golden, about 10 minutes. Sprinkle with hot pepper flakes.

Topping: Stir together pea shoots, lemon juice, oil and salt; sprinkle over flatbread.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 684 mg
  • Sugars 5 g
  • Protein 28 g
  • Calories 537
  • Total fat 21 g
  • Potassium 307 mg
  • Cholesterol 56 mg
  • Saturated fat 9 g
  • Total carbohydrate 57 g


  • Iron 36
  • Folate 14
  • Calcium 14
  • Vitamin A 21
  • Vitamin C 20
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Lunch & Dinner

Lamb and Za'atar Flatbread With Pea Shoots