Middle Eastern Lamb Pizza

I made a giant shoulder of lamb, following a recipe for Palestinian spiced lamb, from the wonderful Zaitoun cookbook. (It's now one of my favorite things to cook.) Clearly, I needed a way to deal with the leftovers.


For the Sauce

  • 2T Primal Kitchen steak sauce (no sugar added)
  • 1.5t pomegranate molasses (no sugar added)
  • 1t maple syrup

For the Pizza

  • Frozen or fresh crust of your choice (I love the Bonza crusts made of chickpea flour)
  • Leftover Palestinian spiced lamb
  • Mozzarella


  1. Mix the ingredients for the sauce, and cook over medium-low heat until reduced to about half (about 2.5T)
  2. Make the pizza.  You know how to do that right?  Cook according to crust maker's instructions.

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