Tandoori Lamb Pizza

• 2 tablespoons extra-virgin olive oil, divided
• 1 pound ground lamb
• 1 1/8 teaspoon kosher salt, divided
• 1 small eggplant, cut into 1 1/2-in.- long, 1/2-in.- wide sticks (about 2 cups)
• 1 medium-size red bell pepper, sliced (about 6 oz.)
• 1 small red onion, sliced (about 5 oz.)
• 1 cup whole-milk ricotta cheese
• 2 tablespoons plain Greek yogurt
• 2 (4.4-oz.) pieces naan bread (from 1 9-oz. pkg.)
• 4 ounces fresh mozzarella cheese, sliced
• 2 ounces feta cheese, crumbled (about 1/2 cup)
• 2 ounces torn fresh mint
• 2 tablespoons crushed red pepper

1. Preheat oven to 450u0b0F. Heat 1 tablespoon of the oil in a large cast-iron skillet over
2. medium-high. Add lamb, 1 tablespoon of the tandoori spice, and 1/2 teaspoon of the salt.
3. Cook, stirring to break into small pieces, until cooked through, about 5 minutes. Transfer
4. lamb to a plate lined with paper towels; set aside.
5. Add remaining 1 tablespoon oil to skillet. Add eggplant, bell pepper, and onion; cook,
6. stirring occasionally, until tender and browned, 5 to 7 minutes. Remove from heat; set
7. aside.
8. Stir together ricotta, yogurt, remaining 2 teaspoons tandoori spice, and 1/2 teaspoon of
9. the salt in a medium bowl. Spread 1/2 cup ricotta mixture on each naan piece, leaving a
10. 1/2-inch border. Top evenly with lamb, eggplant mixture, mozzarella, and feta. Place
11. pizzas on a rimmed baking sheet.
12. Bake in preheated oven until cheese is melted and bubbly, about 10 minutes. Sprinkle
13. with mint, crushed red pepper, and remaining 1/8 teaspoon salt.

extravirgin olive oil, ground lamb, kosher salt, eggplant, red bell pepper, red onion, wholemilk ricotta cheese, yogurt, bread, mozzarella cheese, feta cheese, mint, red pepper

Taken from www.myrecipes.com/recipe/tandoori-lamb-pizza (may not work)