Grilled Lamb Pizzas are crazy delicious, but simple enough to make for a game-day watch party or tailgate - everything can be prepped ahead at home! Made with naan bread, caramelized onions, feta + mozzarella cheese, ground lamb, fresh arugula, and a drizzle of honey.
Course Grilling, Main Course
Cuisine Grilling, Main Dish
Keyword Tailgate Recipes, Easy Tailgate Recipes, Make Ahead Recipes, Game Day Recipes, Easy Pizza Recipes, Easy Lamb Recipes
Prep Time 15minutes
Cook Time 40minutes
Author Stephanie Simmons
8piecesnaan breadYou can get naan in two-packs at most grocery stores - I like using a mix of white and whole wheat. You can also make your own!
1 and 1/2lbsground lamb
salt + pepper, to taste
2largecloves garlic, minced
fresh mozzarella cheese
olive oil, for brushing the pizza crust + for tossing with the arugula
honey, for drizzling
Prep: Slice your onions thinly - see photos above for reference. Add to a large, heavy-bottomed, wide pot (like a dutch oven - don't use a small pot or the onions won't caramelize properly). Melt the butter, then add 1/3 of the onions and cook, stirring a bit, for 2 minutes - they'll start to look translucent. Repeat this until you've added all the onions - adding them in batches helps prevent the ones on the bottom from burning. Add a pinch of salt. Continue cooking, stirring every few minutes to avoid burning the onions, for 30-40 minutes, until the onions are a nice caramel shade. (You can cook your lamb and organize your kitchen junk drawer while these cook, since they don't need to be stirred constantly.)If they're browning around the edges or sticking as you go, reduce your heat a bit. You can (should) also add a splash of water every now and then to keep the pan from becoming too dry, which would prevent the onions from caramelizing.
Cook the lamb: While the onions are caramelizing, heat 1 tbsp olive oil in a large non-stick pan over medium high heat. Add the ground lamb, season with salt + pepper, and cook for 3-4 minutes. Add the minced garlic and continue cooking, stirring to break up the meat, until cooked through. Drain the grease from the meat (I like to line a colander with paper towels, set it in the sink, and add the meat to drain the grease). Store meat in the fridge, in an airtight container, until ready to use.
Assemble the pizzas: Brush each piece of naan bread with a bit of olive oil, then add the cheese, some caramelized onions, and some of the lamb meat. Grill over medium low heat for 4-5 minutes, until the edges are lightly browned and the cheese is melted. Watch them closely so they don't burn - especially the first ones, so you can get a hang of how long they need to cook on your particular grill.
Serve + Store: Finish the pizzas with the arugula tossed in olive-oil and add a drizzle of honey. Enjoy immediately!
Make-Ahead Tips: The onions and lamb can be prepared 1-2 days ahead and stored in the fridge. If you're going to make these pizzas for a tailgate, make sure to pack everything you need in your cooler and do everything you can ahead of time - including tossing the arugula in some olive oil. Easier to do that at home! Then, all you need to do at your tailgate is assemble the pizzas (bring a large cookie sheet or two to help with this) and grill them. You'll need to bring some olive oil for brushing on your pizza crusts - pour some into a small container with a tight-fitting lid (so you don't have to bring a huge glass bottle of oil) and grab a spoon for spreading it. You can also skip this but it does taste nice if you do it. Bring a large tupperware container to keep any leftover pizza in inside your cooler.
Oven Directions: Prepare pizzas as directed. Bake in an oven preheated to 400 degrees F for 2-4 minutes, until cheese is melted and crust has lightly browned.
Note: You can, of course, use this grilled pizza base recipe with any toppings you like! Use any meat, veggies, cheese you like!