Lamb Pizza with Peppers and Arugula
Heat oven to 450 degrees. Brush rimmed baking sheet with 1 teaspoon olive oil; using your hands spread dough over entire length of baking sheet, pushing dough to edge (or roll out on floured surface and transfer to pan). Bake pizza dough for 5 minutes. Remove from oven and set aside.
Heat 1 tablespoon oil in large non-stick skillet over medium-high heat. Add lamb, shallot, garlic, tomato paste, oregano, ¼ teaspoon salt and ¼ teaspoon pepper, cook until lamb is completely browned about 5 minutes. Remove from heat.
Brush par-baked crust with 1 teaspoon olive oil. Evenly distribute cooked lamb and pepperoncini, top with crumbled goat cheese. Bake for about 15 minutes, until cheese looks slightly melted and edges of crust are golden brown. Toss arugula with remaining 1 teaspoon olive oil, set aside. Remove from oven and top with dressed arugula.
pkg pre-made whole grain pizza dough (1 lb), thaw if frozen
medium shallot chopped
garlic cloves minced
sliced pepperoncini peppers
goat cheese crumbles
salt and pepper