This recipe is a stunning twist on pizza, combining tender lamb, creamy goat’s cheese, and nutty pistachios with the sweet tang of pomegranate molasses. I love how it brings together Middle Eastern flavors on a simple Lebanese bread base for a dish that feels both comforting and elegant.

Why You’ll Love This Recipe

I like this recipe because it’s not your average pizza—it’s light, fresh, and layered with unique flavors. The creamy goat’s cheese sauce balances the richness of lamb, while pistachios add crunch and the molasses drizzle ties everything together with a burst of sweet acidity. I also enjoy that it looks impressive but is surprisingly simple to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 120g soft goat’s cheese

• 1/3 cup (80g) sour cream

• 1/4 cup mint leaves, plus extra leaves to serve

• Juice of 1/2 lemon

• 250g lamb backstrap, trimmed

• 1 tablespoon Dijon mustard

• 1 tablespoon olive oil

• 2 Lebanese breads

• 250g chargrilled eggplant slices, cut into strips

• 1 long green chilli, sliced

• Roughly chopped pistachios and pomegranate molasses, to serve

Directions

1. I preheat the oven to 200°C and line two baking trays with baking paper.

2. I stir together goat’s cheese, sour cream, mint leaves, and lemon juice in a bowl until smooth, then season and set aside.

3. I coat the lamb with Dijon mustard, season it, and sear it in a pan with olive oil over medium heat for 2–3 minutes on each side for medium-rare. After resting for 5 minutes, I slice it thinly.

4. I spread half of the goat’s cheese mixture over one Lebanese bread, then top with eggplant. I repeat with the second bread, place both on trays, and bake for 8 minutes until golden.

5. I scatter the lamb slices on top and return the pizzas to the oven for 2 minutes to warm through.

6. I finish with sliced chilli, pistachios, extra mint, and a drizzle of pomegranate molasses before serving.

Servings and timing

This recipe makes 2 pizzas, perfect for 2–3 people. The prep takes about 40 minutes, and the cooking time is 15 minutes, so I have everything ready in under an hour.

Variations

• I sometimes swap lamb backstrap for leftover roast lamb or beef strips.

• If I don’t have Lebanese bread, I use flatbread or a thin pizza base.

• I like adding crumbled feta instead of goat’s cheese for a sharper flavor.

• For extra freshness, I top the pizzas with arugula before serving.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I pop slices in a hot oven for about 8 minutes so the bread stays crisp. I avoid the microwave, since it makes the base soggy.

FAQs

Can I make the goat’s cheese sauce ahead of time?

Yes, I prepare the sauce a day in advance and keep it in the fridge until I’m ready to assemble the pizzas.

What can I use instead of pomegranate molasses?

I like using a drizzle of balsamic glaze if I don’t have pomegranate molasses—it gives a similar sweet-tangy finish.

Can I cook the lamb in the oven instead of the pan?

Yes, I sear it quickly in the oven at high heat, but I find pan-searing gives better caramelization and flavor.

How do I make this vegetarian?

I simply skip the lamb and load the pizzas with extra eggplant, zucchini, or roasted peppers.

Can I freeze the pizzas?

I don’t recommend freezing assembled pizzas, but I can freeze the baked bases with eggplant and sauce, then add lamb and toppings fresh before serving.

Conclusion

I love how these lamb and pistachio pizzas combine rustic ingredients with bold, fresh flavors. They’re quick enough for a weeknight but special enough to serve to guests. Every bite has a balance of creamy, crunchy, savory, and sweet that keeps me coming back for more.

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