Let’s talk about a pizza that doesn’t just break the mold—it shatters it. Picture this: tender, spiced lamb mingling with creamy feta, crisp veggies, and a golden crust that crackles under your fingers. Then, just when you think it can’t get any better, a cool, garlicky tzatziki drizzle cascades over the top like the final brushstroke on a masterpiece. This isn’t just pizza—it’s a love letter to Greek flavors, a gourmet twist on your usual pizza night that’s as easy to make as it is unforgettable. Whether you’re hosting friends or treating yourself to something extraordinary, this dish proves that great meals don’t need complicated techniques—just bold ingredients and a dash of creativity.
Why This Recipe Works
- Restaurant magic at home: Impress without the stress.
- Meal-prep hero: Lamb and tzatziki can be prepped ahead, making assembly a breeze.
- Endlessly adaptable: Swap toppings, tweak spices, or go wild with your own twists.
The Story Behind the Sauce
This pizza is where Italy meets Greece in the best possible way. It’s a modern take on the vibrant street food you’d find in a bustling Athenian market—think oregano-kissed lamb, tangy feta, and that iconic tzatziki that ties it all together.
Essential Ingredients & Tools
Ingredients for the Tzatziki Sauce
- 1 cup Greek yogurt: Full-fat for that luxuriously creamy texture.
- 1/2 cup cucumber: Grated and squeezed dry—trust me, no one wants a watery sauce.
- 1 tbsp lemon juice: Freshly squeezed for that bright, zesty kick.
- 1 clove garlic: Minced finely—because garlic is life.
- 1 tbsp dill: Chopped fresh for that herby freshness.
- 1 tsp olive oil: A drizzle to round it all out.
- Salt and pepper: To taste, because seasoning is everything.
Ingredients for the Lamb Topping
- 12 oz ground lamb: Rich, flavorful, and utterly irresistible.
- 1 tbsp olive oil: For sautéing to golden perfection.
- 1/2 cup onion: Diced small for sweetness in every bite.
- 3 cloves garlic: Minced, because more garlic is always better.
- 1 tsp oregano: Dried, for that earthy Greek vibe.
- 1/2 tsp cumin: A warm, smoky depth that elevates the lamb.
- 2 tbsp tomato paste: For a touch of umami richness.
Ingredients for the Pizza
- 1 lb pizza dough: Store-bought or homemade—no judgment here.
- 4 oz feta cheese: Crumbled generously for that salty tang.
- 1/2 red bell pepper: Sliced thin for color and crunch.
- 1/4 red onion: Thinly sliced for a sharp, peppery bite.
- 1/4 cup Kalamata olives: Pitted and scattered like little flavor bombs.
Tools You’ll Need
- Pizza stone or baking sheet: For that crispy crust.
- Skillet: To brown the lamb to perfection.
- Mixing bowls: For the tzatziki and prep work.
- Rolling pin: To shape that dough like a pro.
Serves: 4 | Prep: 30 min | Cook: 15 min | Total: 45 min
How to Make Lamb and Feta Pizza with Tzatziki Sauce
- Tzatziki Time: In a bowl, combine 1 cup Greek yogurt, 1/2 cup grated cucumber (squeezed dry), 1 tbsp lemon juice, 1 clove minced garlic, 1 tbsp chopped dill, 1 tsp olive oil, salt, and pepper. Stir gently—think of it as folding clouds together. Pop it in the fridge for at least 20 minutes to let the flavors get to know each other. Chef’s secret: A pinch of lemon zest adds an extra layer of sunshine.
- Lamb Love: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sauté 1/2 cup diced onion until it’s soft and sweet (about 3 minutes), then add 3 cloves minced garlic, 1 tsp oregano, and 1/2 tsp cumin. Let the spices toast for 30 seconds—just until your kitchen smells like a Greek taverna. Add 12 oz ground lamb and 2 tbsp tomato paste, breaking it into small crumbles with a wooden spoon. Cook until it’s browned and fragrant (5–7 minutes), then drain the excess fat. Nobody wants a greasy pizza.
- Oven Prep: Place your pizza stone or an inverted baking sheet in the oven and crank it up to 500°F (260°C). Let it heat for a full 45 minutes—this is the secret to a crust that’s crisp on the outside and chewy on the inside. Pro tip: A pizza stone is like a sponge for heat, giving you that blistered, wood-fired effect.
- Dough Drama: On a floured surface, roll 1 lb pizza dough into a 12-inch round, aiming for about 1/4-inch thickness. Don’t overwork the edges—let them stay puffy for that perfect crust. If the dough fights back, let it rest for 5 minutes. Gluten needs a breather too.
- Assembly Line: Spread the lamb mixture over the dough, leaving a 1/2-inch border for the crust. Top with 4 oz crumbled feta, 1/2 sliced red bell pepper, 1/4 thinly sliced red onion, and 1/4 cup pitted Kalamata olives. Key move: Less is more. Overloading leads to a sad, soggy center.
- Bake It Beautiful: Transfer the pizza to the preheated stone (use a floured peel or another inverted baking sheet as a makeshift paddle). Bake for 10–12 minutes, rotating halfway, until the crust is golden and the cheese is soft and inviting.
- The Grand Finale: Pull the pizza from the oven and drizzle it with that chilled tzatziki. Garnish with fresh dill or mint if you’re feeling fancy. Timing is everything: Add the sauce after baking to keep it cool and fresh.
Pro Technique
The 45-Minute Preheat Rule
Want a crust that crackles? Preheat your pizza stone for a full 45 minutes at 500°F (260°C). This lets the stone soak up enough heat to sear the dough instantly, giving you that blistered, professional-quality crust. If you’re using a baking sheet, flip it upside down—it’s flatter and hotter that way.
Lamb Fat: Friend or Foe?
After browning the lamb, drain that fat like your pizza’s life depends on it. But here’s a trick: Save a teaspoon of the rendered fat and brush it onto the dough before adding toppings. It adds richness and acts as a moisture barrier.
Chef’s Wisdom
The Soggy Crust Solution
The cardinal sin of pizza? A limp, undercooked center. To avoid this, pre-bake the naked dough for 3 minutes before adding toppings. Or, sprinkle semolina flour on the stone—it absorbs moisture and adds a delightful crunch.
Tzatziki That Stays Put
Watery tzatziki is the enemy of a crisp crust. Squeeze that grated cucumber like you’re trying to extract every last drop. For extra insurance, mix in 1/2 tsp of cornstarch—it thickens without messing with the flavor.
Storage & Freshness Guide
Storage Smarts
Store the lamb and tzatziki separately in airtight containers. The lamb keeps for 3 days in the fridge; tzatziki lasts 3–4 days (give it a stir before using). Assembled pizza is best fresh but can hang in the fridge for a day.
Reheating Like a Pro
Revive leftovers by baking at 375°F (190°C) for 5–7 minutes on a wire rack. This lets the air circulate, keeping the crust crisp. Microwaving is a one-way ticket to rubbery disappointment.
Freezing for Later
Freeze un-sauced pizza slices on a parchment-lined tray, then transfer to bags for up to a month. Reheat from frozen at 400°F (200°C) for 10 minutes. Tzatziki doesn’t freeze well—it turns grainy and sad.
Nutrition Profile
This pizza is a balance of protein-rich lamb, fresh veggies, and creamy dairy. The tzatziki adds probiotics from the yogurt, while the olives bring healthy fats to the party.
Per Serving:
- Calories: 650
- Protein: 32g
- Carbohydrates: 55g
- Fat: 35g
- Fiber: 3g
Ingredient Variations and Their Impact
Ground Beef or Turkey
Swap: Use lean ground beef or turkey for a lighter take. Add 1/2 tsp smoked paprika to mimic lamb’s depth.
Upgrade: Toss in 1 tbsp pine nuts for a crunchy, Mediterranean twist.
Vegan Feta & Coconut Tzatziki
Swap: Replace feta with crumbled tofu marinated in lemon juice and salt. For tzatziki, use coconut yogurt and skip the dairy.
Upgrade: Stir in nutritional yeast for a cheesy, umami punch.
Gluten-Free Crust
Swap: Opt for store-bought GF dough or a cauliflower crust. Roll it thinner (1/8-inch) to avoid gumminess.
Upgrade: Brush the crust with garlic oil before baking—it’s a game-changer.
Swap: Swap lamb for diced roasted eggplant tossed with oregano and cumin.
Upgrade: Drizzle the eggplant with honey before roasting for caramelized sweetness.
Spicy Harissa Lamb
Swap: Stir 1 tbsp harissa paste into the lamb for a fiery North African kick.
Upgrade: Top with pickled red onions to balance the heat.
Perfect Pairings
Complementary Dishes
- Greek Horiatiki Salad: Crisp cucumbers, tomatoes, and olives cut through the pizza’s richness. Serve it chilled for contrast.
- Lemon-Roasted Potatoes: Tangy, herbed, and downright addictive—they’re the perfect companion.
Drinks
- Assyrtiko Wine: A Greek white with citrusy acidity that dances with the lamb’s richness.
- Mint Lemonade: A refreshing non-alcoholic option that cleanses the palate.
Something Sweet
- Baklava: Layers of phyllo, nuts, and honey—a sweet echo of the pizza’s Mediterranean roots.
- Yogurt with Honey and Walnuts: Light, creamy, and the perfect finish.
FAQs
- Q: Can I make this without a pizza stone?
A: Absolutely! An inverted baking sheet works just fine. - Q: How do I keep the tzatziki from making the pizza soggy?
A: Drizzle it on after baking and serve right away. - Q: Can I freeze leftovers?
A: Freeze the pizza slices without the tzatziki and reheat in the oven. The sauce doesn’t freeze well.
Lamb and Feta Pizza with Tzatziki Sauce: A Mediterranean Masterpiece
Try my Lamb and Feta Pizza with Tzatziki Sauce for a Mediterranean twist on pizza night. Spiced lamb, creamy feta, and cool tzatziki make every bite unforgettable. Get the recipe now!
Ingredients
For the Tzatziki Sauce
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1 cup Greek yogurt
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1/2 cup cucumber (grated and squeezed dry)
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1 tbsp lemon juice
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1 clove garlic (minced)
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1 tbsp dill (chopped)
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1 tsp olive oil
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Salt and pepper (to taste)
For the Lamb Topping
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12 oz ground lamb
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1 tbsp olive oil
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1/2 cup onion (diced)
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3 cloves garlic (minced)
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1 tsp oregano (dried)
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1/2 tsp cumin
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2 tbsp tomato paste
For the Pizza
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1 lb pizza dough
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4 oz feta cheese (crumbled)
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1/2 red bell pepper (sliced)
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1/4 red onion (thinly sliced)
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1/4 cup Kalamata olives (pitted)
Instructions
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Combine all tzatziki ingredients in a bowl, stir gently, and refrigerate for 20 minutes.01
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Heat olive oil in a skillet, sauté onion, garlic, oregano, and cumin for 30 seconds. Add lamb and tomato paste, cook until browned. Drain fat.02
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Preheat oven with pizza stone or inverted baking sheet at 500°F (260°C) for 45 minutes.03
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Roll dough into a 12-inch round on a floured surface.04
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Spread lamb mixture over dough, top with feta, bell pepper, onion, and olives.05
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Bake on preheated stone for 10–12 minutes until golden.06
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Drizzle with tzatziki and serve immediately.07
