If you like your pizza a little outside the box, this pizza is for you! This pizza came together by accident when I was trying to figure out a way to use up some goat cheese. It packs a lot of flavor for not a lot of energy – my kind of dinner!
1 batch pizza dough (we used this recipe)
1/2-3/4 cup marinara (we used tomato basil from Trader Joe’s, but any kind you like works)
1/3 lb. ground lamb
1 small tomato (we used Roma), diced
1/2 zucchini, sliced
6 oz. goat cheese
1/8 cup sun-dried tomatoes, drained from oil and chopped
salt, pepper, minced garlic to taste (can also sub powdered garlic, we like a lot of garlic so I probably used about a tablespoon)
Preheat oven to 425 degrees F. I use this temperature because that’s what recommended for the pizza dough I use. If you are using a different crust, feel free to follow those directions. I cook my crust first before adding toppings. This allows the crust to be firmer and crisp up a bit instead of being more doughy/flimsy. You can do it however you like it though!
Heat a couple tablespoons of olive in a skillet. Once hot, add lamb and brown meat. Once meat is mostly cooked, at minced garlic, salt, and pepper.
Once the lamb is done, or simultaneously if you like to multi-task, brown both sides of the zucchini slices. While they are browning, sprinkle with salt and pepper.
Once the crust is cooked, cover crust with marinara.
Combine lamb with diced tomatoes and chopped sun-dried tomatoes. Spread evenly over crust.
Distribute zucchini slices on top.
Break apart goat cheese and sprinkle around.
Bake about 5-8 minutes, just until goat cheese is melted.
Slice and enjoy!