Roast Lamb Turkish Pizzas Roast Lamb Turkish Pizzas

Food styling by Eshun Mott | Prop styling by Sabrina Linn Image by: Jesse Brioux

Inspired by a popular Turkish flatbread pizza, this dish cleverly uses leftover roast lamb instead of the traditional topping of ground lamb. The savoury garlic sauce adds creaminess in place of cheese; double the recipe and use the extra as a salad dressing, if you like.

  • Prep time 45 minutes
  • Total time 1 hour
  • Portion size 6 servings


Creamy Garlic Sauce:


Creamy Garlic Sauce: In small bowl, whisk together yogurt, mayonnaise, oil, garlic, salt and pepper. Set aside. (Make- ahead: Refrigerate in airtight container for up to 3 days.)

Pizza: In saucepan, heat oil over medium heat; cook onion, red pepper and garlic, stirring often, until softened and onions are lightly browned, 8 to 10 minutes. Add tomatoes, salt, pepper and 3 tbsp water; cook, stirring occasionally, until tomatoes are broken down and mixture is slightly thickened, 12 to 15 minutes. Remove from heat; let cool.

Divide dough in half. On lightly floured work surface, gently press and pull each half into 18- x 6-inch (45 x 15 cm) oval. Transfer to greased large baking sheet. Spread tomato mixture over crusts; sprinkle with lamb.

Bake on bottom rack of 475°F (240°C) oven, rotating sheet halfway through, until dough is puffed and golden, 15 to 18 minutes. Drizzle with garlic sauce and sprinkle with mint.

Nutritional facts per each of 6 servings: about

  • Fibre 4 g
  • Sodium 683 mg
  • Sugars 8 g
  • Protein 23 g
  • Calories 521.0
  • Total fat 22 g
  • Potassium 472 mg
  • Cholesterol 39 mg
  • Total carbohydrate 55 g


  • Iron 34.0
  • Folate 56.0
  • Calcium 14.0
  • Vitamin A 11.0
  • Vitamin C 57.0
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Lunch & Dinner

Roast Lamb Turkish Pizzas