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Lamb Pizza
The Washington Post Wine Club Lamb Pizza

Lamb Pizza

The combination of seasoned ground lamb, fresh oregano, peperoncini peppers and goat cheese here will fill the kitchen with lovely Mediterranean aromas.
Serve with a mix of sliced late-season tomatoes and roasted red peppers, drizzled with olive oil.
Wine Pairing
Wine Pairing
About 1 pound whole-grain/whole-wheat fresh pizza dough
1 medium shallot
2 cloves garlic
2 tablespoons fresh oregano leaves
1/4 cup jarred, sliced peperoncini peppers
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon tomato paste
1 pound ground lamb
Pinch kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup crumbled goat cheese
2 cups packed arugula (about 2 ounces)
Unwrap the dough and let it rest at room temperature for 10 minutes.

Preheat the oven to 475 degrees. Use cooking oil spray to grease a large rimmed baking sheet, including the short walls.

Meanwhile, mince the shallot and garlic (together is okay). Coarsely chop the oregano and the peppers, keeping those separate.

Use your hands to gently stretch and spread the pizza dough to the edges of the baking sheet, creating a slight rim of dough at the edges. Bake for 5 minutes, until slightly puffed and slightly darker in color.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, swirl to coat, then add the tomato paste at the center. Cook for 1 minute, spreading it a bit, then add the shallot, garlic and oregano, stirring to incorporate. Cook for 1 minute, then add the lamb in large pinches. Season with the salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, to distribute the seasoning and thoroughly brown the meat. Remove from the heat.

Tilt the skillet; brush the surface and edges of the parbaked crust with a little of the fat that collects in the skillet. Evenly distribute the cooked lamb mixture and the chopped peppers on the crust, then the goat cheese. Bake for 10 to 12 minutes, until the cheese looks slightly melted and/or browned and the edges of the crust are golden brown.

While the pizza is in the oven, toss the arugula with the remaining teaspoon of oil in a medium bowl. Season lightly with salt and pepper, if desired.

Transfer the pizza to a cutting board. Scatter the dressed arugula over the top. Serve right away.

Adapted from the American Lamb Board Web site. Tested by Bonnie S. Benwick.

©2016 The Washington Post and ©2016 Global Wine Company, Inc, San Rafael, CA. The Washington Post, where local law allows, has chosen Global Wine Company and its panel of experts to select the wines and operate the clubs on our behalf. In other jurisdictions, premium local retailers have been selected to provide such services.The Washington Post Wine Club is operated independently of The Washington Post’s newsroom. State laws prohibits the offer of free goods in conjunction with the sale of alcoholic beverages. The cost of all items in an offer is included in the advertised price. All wine sales are made by a licensed retailer in compliance with state laws and the licensed retailer assures all involved that it fully complies with all states’ laws applicable to it. Global Wine Co Logo All credit card payments will be facilitated by Global Wine Company, Inc., located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903. Due to state laws, wine can be purchased only by adults 21 years and older. See shipping policy for states served.