I love a good lamb roast and, aside from the immediate pay-off that you get from a classic roast lamb (hello, pan drippings and soft, tender, perfectly cooked meat), I also love that one lamb roast is enough to feed my family at least twice, with plenty of leftovers! My lamb shoulder and slow-cooked lamb leg recipe, are two of my favourites. Although there are many ways to use up the leftovers, I especially like making this Leftover Mediterranean Lamb Pizza. I reserve 2 cups of the shredded, tender lamb and top it on a crispy, cheesy pizza, along with olives, roasted capsicum (bell pepper) strips and crumbled feta, then finish with dollops of cooling tzatziki. I can’t even tell you how good it tastes – so much so, that I think I enjoy it even more than the main lamb event! 

Leftover Lamb Pizza
This delicious Greek-style lamb pizza is the ideal use for leftover roast lamb, but you could easily use shredded beef or chicken – or even drained, canned chickpeas for a vegetarian option.

You could absolutely use a store-bought pizza base (or even Turkish bread) to make this an extra easy and fast recipe, but I love to make my amazing, filling (TWO ingredient!) pizza dough, made with just self-raising flour and yoghurt. No waiting, no rising, no rolling and barely any kneading. I know it sounds too good to be true but the result is a delicious, super fluffy, yet substantial dough, with a crispy base. 

How do I prepare the lamb for the pizza?

Shred or thinly slice the leftover roast lamb. Make sure it’s free of large bones or gristle. If it’s cold, reheat it slightly in the microwave to make it easier to work with.

Leftover Lamb Pizza
You can make this lamb pizza using my super quick two-ingredient dough, or you could buy a ready-made pizza base from the store.

What other proteins can I use instead of lamb?

Leftover shredded chicken or beef, or a can of drained and rinsed chickpeas would all work well.

What other toppings could I add?

Cherry tomatoes, roasted vegetables (like zucchini/courgettes or eggplant/aubergines), herbs like basil and oregano, mushrooms, baby spinach leaves or jarred artichokes would all be delicious additions.

Leftover Mediterranean Lamb Pizza
As well as the necessary tomato base and bubbling melted mozzarella, this pizza is loaded with black olives, capsicum (bell pepper) strips, crumbled feta and mint.

What side dishes pair well with Leftover Mediterranean Lamb Pizza?

Create a Mediterranean-inspired spread by adding Greek salad, hummus and toasted pita bread, lemony couscous or Greek Lemon Dill Rice.

Leftover Mediterranean Lamb Pizza
This delicious Greek-style lamb pizza is the ideal use for leftover roast lamb, but you could easily use shredded beef or chicken – or even drained, canned chickpeas for a vegetarian option.

Watch how to make Leftover Mediterranean Lamb Pizza

What other dishes might I enjoy?

If you enjoyed the Mediterranean flavours of this lamb pizza, I think you might also like:
Greek Lamb Shoulder Tacos
Mediterranean Pizza
Beef Quesadillas
Loaded Burger Bowls
Lemon and Oregano Chicken Tzatziki Wrap

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Leftover Mediterranean Lamb Pizza

Leftover Mediterranean Lamb Pizza

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Leftover Mediterranean Lamb Pizza is the perfect way to repurpose a gorgeous roast lamb into another meal. The pizza base is super quick to make, then topped with delicious Greek-style ingredients.

  • Total Time: 32 mins
  • Yield: 4

Ingredients

Two-Ingredient Dough

  •     1 cup (250 g) plain Greek yoghurt
  •     1¾ cups (260 g) self-raising flour, plus extra for dusting

or 1 large store-bought pizza base

Pizza

  •     2 tbsp tomato paste (concentrated puree)
  •     1 cup (150 g) freshly shredded mozzarella
  •     2 cups (360 g) shredded cooked lamb (can be substituted with cooked chicken, beef or a can of chickpeas, drained and rinsed)
  •     ½ cup (60 g) pitted kalamata olives
  •     ½ cup (130 g) jarred roasted capsicum (bell pepper) strips in oil, drained
  •     ½ red onion, finely sliced
  •     Olive oil spray or 1 tbsp olive oil, for brushing
  •     ⅓ cup (50 g) crumbled Greek feta
  •     ½ cup (125 g) tzatziki, homemade or store-bought
  •     1 tbsp freshly picked mint leaves, to garnish (optional)

Instructions

Two-Ingredient Dough

  1. Combine the yoghurt and flour in a medium bowl. Stir using a spoon until the consistency resembles large flakes.
  2. Use your hands to dump the mixture out on a clean work surface, dusted with flour. The mixture may not seem to be binding, but trust that it will come together! Knead the dough for 2–3 minutes until completely combined and use extra flour to stop your hands sticking, if needed. The dough will not be smooth (and that’s okay); just make sure it is well combined.
  3. Line a baking tray with baking (parchment) paper and dust with a sprinkling of the flour. Use your hands to press the dough into a flat shape – it can be oval, round or square. The easiest way to do this is to use your fists and knuckles to gently pound and stretch the dough into shape. Aim for a 1 cm (1/2 inch) thickness, although it doesn’t need to be perfect. Flip the dough over as you shape it, as needed, to stop the dough sticking to the baking paper. Sprinkle on more flour if the dough is starting to stick.

Assembling The Pizza

  1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
  2. Top the dough with the tomato paste and two-thirds of the mozzarella.
  3. Add the lamb, kalamata olives, capsicum and red onion, before adding the last one-third of the mozzarella.
  4. Spray (or brush) the edges of the pizza with olive oil to help them turn a golden brown. Bake for 20–22 minutes.
  5. Slice the pizza, then sprinkle it with the crumbled feta and top with a swirl of tzatziki and a sprinkle of mint leaves before serving.

Notes

Make ahead

The two-ingredient dough is best made and cooked immediately, depending on the freshness of the toppings used. Leftovers can be refrigerated or even frozen. See the leftovers instructions below.

Leftovers

Lamb – Leftover lamb is best consumed within 3 days, as long as it’s stored correctly (refrigerated in an airtight container). Take this into consideration with the following instructions for the pizza.

Pizza – Refrigerate leftover cooked pizza for up to 2 days in an airtight container. Reheat it or eat it cold. Freeze for up to 2 months. Thaw completely in the fridge before reheating to stop the base drying out.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 22 mins
  • Category: Appetisers , mains , starters , entrees , side dishes , soups , stews , salads , sandwiches , burgers , pasta , rice , seafood , vegetarian , desserts , baking , drinks , snacks , breakfast , gluten-free , dairy-free , low-carb , grilling , barbequing , holiday favourites , batch cooking , meal planning , budget-friendly , quick and easy , one pan , freezer friendly , chicken , beef , pork , lamb
  • Method: Barbequing-grilling , roasting , baking , frying , sauteing , boiling , simmering , steaming , slow cooking , grilling-broiling , braising , pan
  • Cuisine: Mexican , Italian , American , French , Asian , Greek , Thai , German , Indian , Middle Eastern , Mediterranean