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Crackerbread Crust Middle East Pizza with Feta
Courtesy of Wisconsin Milk Marketing Board
Servings: 6
Prep Time: 15 Min.
Cook Time: 25 Min.
What you need:
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Lamb Mixture:
+ 2 Tbsp. olive oil
+ 1 lb. finely ground lamb
+ 1 (14 1/2 oz.) can of diced tomatoes with garlic and onion, drained
+ 1/2 red bell pepper, diced
+ 1 Tbsp. tomato paste
+ 3/4 tsp. crushed red pepper flakes
+ 1 tsp. ground cumin
+ 1/2 tsp. ground cinnamon
+ salt and pepper to taste
+ finely shredded fresh mint or cilantro for garnish,optional

+ 6 (5") crackerbread rounds, such as Valley Lahvosh® or similar size crackers
+ 3 Tbsp. kalamata olives, sliced
+ 3 Tbsp. pinenuts
+ 6 oz. (about 3/4 c.) Wisconsin Feta, crumbled
What to do:
1. Preheat oven to 400°. Heat olive oil in 10" skillet. Add lamb, breaking up into fine pieces. Cook until just brown. Add lamb mixture ingredients through salt and pepper. Cook at simmer until quite dry and flavors are developed, about 15 min.
2. Place the crackerbread rounds on a baking sheet. Divide lamb mixture over each. Sprinkle divided portions of olives, pinenuts and Wisconsin Feta over. Bake 8-10 min. or until cracker crust is brown and Feta is soft and warm. Serve immediately.