Spicy Lamb Grilled “Pizzettas” (small, grilled pizzas) are an ideal recipe for a relaxed Friday night at home or an easy, flavorful appetizer for summer gatherings. Crisped on the grill and topped with a creamy ricotta-mascarpone base, spicy seasoned ground lamb, thinly sliced red onion, and bright fresh herbs, these pizzettas are ready in under 30 minutes and deliver bold Mediterranean-inspired flavor with minimal fuss.
The recipe uses store-bought naan or pita as the base, which keeps prep fast while still delivering a satisfyingly crisp crust when finished on the grill. The creamy ricotta-mascarpone spread cushions the spicy lamb and helps balance heat from smoked paprika, crushed red pepper flakes, and a touch of cayenne. Finish each pizzetta with fresh mint and dill for a fragrant contrast that brightens the dish.
Looking for other lamb recipes? Try these!
- Grilled Lamb Chops with Arugula Pesto
- Greek-Inspired Grilled Lamb Burgers
- Ground Lamb Hummus Bowls
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For best results, use a clean, well-oiled grill grate and a sturdy spatula or tongs when moving the pizzettas. Recommended items include a long-handled spatula, tongs, and a reliable grill brush for maintenance.
Spicy Lamb Grilled Pizzettas
Ingredients
For the Ground Lamb:
- 1 tbsp avocado oil
- 1 lb ground lamb
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp crushed red pepper flakes (adjust to taste)
- ¼ tsp cayenne pepper (optional, for extra heat)
For the Pizzettas:
- ½ cup ricotta cheese
- ½ cup mascarpone
- 4 small store-bought pita or naan breads
- ¼ cup very thinly sliced red onion
- ½ cup fresh mint leaves
- ¼ cup fresh dill fronds
Instructions
Make the Spicy Ground Lamb:
- Heat the oil in a skillet over medium heat. Add the ground lamb and break it up with a spoon.
- Season with salt, pepper, smoked paprika, ground cumin, crushed red pepper flakes, and cayenne. Cook until the lamb is no longer pink and fully cooked, about 8 minutes.
- Drain any excess fat and set the lamb aside while you prepare the pizzetta bases.
Make the Pizzettas:
- Preheat the grill to medium–medium-high heat (around 350–400°F / 175–200°C).
- In a bowl, stir together ricotta and mascarpone until smooth and well combined. Spread the mixture evenly over each naan or pita.
- Top each spread with an even portion of the cooked lamb and scatter the thinly sliced red onion over the meat.
- Oil the grill grates lightly. A safe method is to dip a folded paper towel in a small amount of oil, then hold it with tongs and wipe the grates. Use just enough oil to prevent sticking—too much can cause flare-ups.
- Place the assembled naan pizzettas on the hot grill. Close the lid and cook until the bottoms are golden and slightly crisp, about 6–8 minutes depending on the size and thickness of the naan or pita.
- Carefully remove the pizzettas from the grill. Top immediately with fresh mint and dill, slice, and serve warm.
Nutrition information is automatically calculated and should be used as an approximation.
Tips, Variations, and Serving Ideas
- To keep the pizzettas crisp, avoid overloading with toppings. A thin layer of ricotta-mascarpone and a moderate portion of lamb give the best texture contrast.
- Swap the fresh herbs: parsley or cilantro can be used if you prefer. For a tangier finish, add a squeeze of lemon juice just before serving.
- Make ahead: prepare the spiced lamb and the ricotta-mascarpone spread in advance. Reheat the lamb briefly before assembling, then grill the pizzettas just before serving.
- Serving suggestions: these pizzettas work well as an appetizer shared family-style, or paired with a fresh salad for a light meal.
- Grill safety: keep a spray bottle of water nearby to manage small flare-ups, and always use tongs or a spatula to move food safely on the grill.
Additional Info
Alex Snodgrass