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Crackerbread Crust Middle East Pizza With Wisconsin Feta

Pf641pizzax182

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10
prepare
30
cook
6
serves

INGREDIENTS

2 tablespoons olive oil
1 pound finely ground lamb
14 1/2 ounces diced tomatoes, with garlic & onion, drained
1/2 red bell pepper, diced
1 tablespoon tomato paste
3/4 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 tsp sea salt, to taste
1/4 teaspoon black pepper, fresh ground, or to taste
1 tsp mint leaves, for garnish, finely shredded, optional, cilantro may be substituted
6 5-inch crackerbread rounds, such as Valley Lahvosh® or similar style
3 tablespoons kalamata olives, sliced
3 tablespoons pinenuts
1 cup cheese, Wisconsin Feta Cheese, crumbled

INSTRUCTIONS

  1. 1
    Preheat oven to 400┬░. Heat olive oil in 10" skillet. Add lamb, breaking up into fine pieces. Cook until just brown. Add lamb mixture ingredients through salt and pepper. Cook at simmer until quite dry and flavors are developed, about 15 minutes.
  2. 2
    Place crackerbread rounds on baking sheet. Divide lamb mixture over each. Sprinkle divided portions of olives, pinenuts and Wisconsin Feta over. Bake 8-10 minutes or until cracker crust is brown and Feta is soft and warm. Serve immediately.

notes

Recipe Source: Wisconsin Milk Marketing Board

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preparation methods
Meals/Courses
cuisines European, Italian
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