Naan Pizza with Savory Lamb and Pickled Onions
Whole-grain naan is an excellent base for c pizza done on the grill. Top it with ground lamb cooked down with tomatoes, along with cumin, coriander, and paprika. Quick pickled onions and a shower of fresh mint or cilantro make for a bright finish. If you don’t have a grill (or don't feel like lighting up the barbecue) this can easily be done in a hot oven.
Ingredients
- ½ cup vinegar, red or white wine, or apple cider
- 2 teaspoons sugar
- 2 teaspoons kosher salt, divided
- 1 large red onion
- 2 teaspoons extra-virgin olive oil, plus more for brushing the naan
- 2 large cloves minced garlic
- ½ pound ground lamb
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (more if you like it extra spicy)
- One 14.5-ounce can diced tomatoes
- 4 Sprouts whole-wheat tandoori naan
- 4 ounces fresh Mozzarella (or shredded Mozzarella)
- ¼ cup roughly chopped fresh mint or cilantro
Instructions
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Get your gas or charcoal grill preheated to high heat/flame. Or preheat the oven to 450 degrees F.
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In a shallow bowl, stir together the vinegar, sugar, and 1 teaspoon salt until dissolved. Cut half the onion into thin slices and toss with the vinegar solution. Leave to pickle, tossing from time to time.
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Heat the olive oil in a large skillet over medium. Chop the remaining half onion and saute until tender, 5 minutes. Add the garlic and saute 1 minute. Add the lamb, 1 teaspoon salt, cumin, coriander, paprika, and pepper flakes. Turn the heat to medium-high and cook until the lamb is broken into small pieces, like taco meat, and cooked through. Add the diced tomatoes and simmer for 6 minutes, stirring occasionally. If it doesn't look particularly saucy, stir in a tablespoon or 2 of water. Remove from heat.
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Lighly brush the bottom of the 4 naans with olive oil. Divide the lamb mixture over the naan, leaving ½-inch border around the edge. Break the Mozzarella into pieces and dot it over the naan. Transfer the pizzas to the grill and close the lid. Grill until the cheese melts and the bottom is very brown around the edges and crisp (about 5 minutes on a very hot grill). Alternatively, bake the pizzas in the oven until brown and crisp.
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Remove the pizzas from the grill. Top each one with several slices of pickled onion and the fresh mint or cilantro. Cut into quarters and serve immediately.