Mediterranean Lamb Pizza With Tzatziki Drizzle

Name: Spiced Lamb Pizza With Tzatziki Drizzle
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings, one 12-inch pizza
Cuisine: Mediterranean
Ingredients: 1/2 cup plain whole-milk Greek yogurt; 1/3 cup grated English cucumber, squeezed very dry, from about a 3-inch piece of cucumber; 1 tablespoon fresh lemon juice; 1 tablespoon finely chopped fresh dill; 1 small garlic clove, finely grated; 1 teaspoon extra-virgin olive oil; 1/4 teaspoon kosher salt; 2 teaspoons cold water; 1 tablespoon olive oil; 8 ounces ground lamb; 1/2 cup finely diced red onion; 2 garlic cloves, minced; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 3/4 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground cinnamon; 1/8 teaspoon crushed red pepper flakes; 1 pound pizza dough, at room temperature for 30 minutes; 2 tablespoons all-purpose flour or fine semolina, for dusting; 1 tablespoon olive oil, for brushing the crust; 1/3 cup prepared pizza sauce or crushed tomatoes; 1 1/2 cups shredded low-moisture mozzarella, 6 ounces, divided; 1/3 cup thinly sliced red onion; 1/2 cup prepared tzatziki drizzle, from the recipe above; 2 tablespoons chopped fresh mint

Imperial June 3, 2026June 3, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, one 12-inch pizza
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Quick Ingredients

1 pound pizza dough, at room temperature for 30 minutes
2 tablespoons all-purpose flour or fine semolina, for dusting
8 ounces ground lamb
1 medium red onion, divided into 1/2 cup finely diced and 1/3 cup thinly sliced
3 garlic cloves, divided
1 tablespoon tomato paste
1 teaspoon ground cumin, 3/4 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/8 teaspoon ground cinnamon, and 1/8 teaspoon crushed red pepper flakes
1/3 cup prepared pizza sauce or crushed tomatoes
1 1/2 cups shredded low-moisture mozzarella, 6 ounces
1/2 cup plain whole-milk Greek yogurt, 1/3 cup grated squeezed cucumber, 1 tablespoon lemon juice, 1 tablespoon fresh dill, 1 teaspoon olive oil, 1/4 teaspoon kosher salt, and 2 teaspoons cold water for tzatziki
2 tablespoons chopped fresh mint, for finishing

Do This

1. Heat oven to 500°F with a pizza stone, baking steel, or inverted heavy baking sheet inside for 30 minutes.
2. Stir together the yogurt, squeezed cucumber, lemon juice, dill, 1 grated garlic clove, 1 teaspoon olive oil, 1/4 teaspoon salt, and 2 teaspoons water; chill.
3. Brown the lamb with 1/2 cup diced red onion for 6 minutes, then add 2 minced garlic cloves, tomato paste, spices, 1/2 teaspoon salt, and pepper; cook 2 minutes more.
4. Stretch dough into a 12-inch round on a floured peel or the back of a sheet pan.
5. Top with 1/3 cup sauce, mozzarella, spiced lamb, and 1/3 cup sliced red onion.
6. Bake at 500°F for 12 minutes, rotating after 6 minutes.
7. Cool for 3 minutes, drizzle with 1/2 cup tzatziki, sprinkle with fresh mint, slice, and serve.

Why You’ll Love This Recipe

Big Mediterranean flavor: Warm cumin, smoked paprika, oregano, garlic, and a tiny pinch of cinnamon make the lamb deeply savory.
Cool-meets-spiced balance: The tzatziki drizzle goes on after baking, so it stays creamy, fresh, and cooling against the hot pizza.
Weeknight-friendly: Store-bought pizza dough keeps things approachable, while the lamb topping cooks in about 8 minutes.
Fresh finish: Chopped mint and crisp red onion add brightness, color, and a classic Mediterranean feel.

Grocery List

Produce: 1 medium red onion, 3 garlic cloves, 1 English cucumber, 1 lemon, fresh dill, fresh mint
Dairy: Plain whole-milk Greek yogurt, shredded low-moisture mozzarella
Meat: 8 ounces ground lamb
Pantry: 1 pound pizza dough, all-purpose flour or fine semolina, prepared pizza sauce or crushed tomatoes, tomato paste, olive oil, ground cumin, smoked paprika, dried oregano, ground cinnamon, crushed red pepper flakes, kosher salt, black pepper

Full Ingredients

For the Tzatziki Drizzle

1/2 cup plain whole-milk Greek yogurt
1/3 cup grated English cucumber, squeezed very dry, from about a 3-inch piece of cucumber
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh dill
1 small garlic clove, finely grated
1 teaspoon extra-virgin olive oil
1/4 teaspoon kosher salt
2 teaspoons cold water

For the Spiced Ground Lamb

1 tablespoon olive oil
8 ounces ground lamb
1/2 cup finely diced red onion
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper flakes

For the Pizza

1 pound pizza dough, at room temperature for 30 minutes
2 tablespoons all-purpose flour or fine semolina, for dusting
1 tablespoon olive oil, for brushing the crust
1/3 cup prepared pizza sauce or crushed tomatoes
1 1/2 cups shredded low-moisture mozzarella, 6 ounces, divided
1/3 cup thinly sliced red onion

For Finishing

1/2 cup prepared tzatziki drizzle, from the recipe above
2 tablespoons chopped fresh mint

Mediterranean Lamb Pizza With Tzatziki Drizzle – Closeup

Step-by-Step Instructions

Step 1: Warm the dough and heat the oven

Place a pizza stone, baking steel, or inverted heavy baking sheet on the lower-middle rack of your oven. Heat the oven to 500°F for 30 minutes. This long preheat helps the crust cook quickly and get crisp underneath.

At the same time, set the pizza dough on the counter for 30 minutes so it can relax. Room-temperature dough stretches more easily and is less likely to spring back.

Step 2: Make the tzatziki drizzle

Place the grated cucumber in a clean kitchen towel or a few layers of paper towel and squeeze firmly until it feels mostly dry. This step keeps the tzatziki thick enough to drizzle without making the pizza watery.

In a small bowl, stir together the 1/2 cup Greek yogurt, squeezed cucumber, 1 tablespoon lemon juice, 1 tablespoon dill, 1 grated garlic clove, 1 teaspoon olive oil, 1/4 teaspoon kosher salt, and 2 teaspoons cold water. Cover and refrigerate while you prepare the pizza.

Step 3: Cook the spiced lamb

Heat 1 tablespoon olive oil in a 10-inch skillet over medium-high heat for 1 minute. Add the 8 ounces ground lamb and 1/2 cup diced red onion. Cook for 6 minutes, breaking the lamb into small crumbles with a spoon, until browned and no longer pink.

Add the 2 minced garlic cloves, 1 tablespoon tomato paste, 1 teaspoon cumin, 3/4 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/8 teaspoon cinnamon, and 1/8 teaspoon crushed red pepper flakes. Cook for 2 minutes, stirring often, until the tomato paste darkens slightly and the spices smell fragrant. The lamb should reach 160°F. Remove from the heat and let it cool for 5 minutes.

Step 4: Shape the pizza dough

Sprinkle a pizza peel or the back of a rimmed baking sheet with the 2 tablespoons flour or fine semolina. Place the dough on top and gently press it into a flat round with your fingertips, leaving a slightly thicker edge for the crust.

Stretch the dough into a 12-inch round. If it resists, let it rest for 5 minutes, then continue stretching. Brush the outer 1/2 inch of the dough with 1 tablespoon olive oil to encourage a golden, flavorful crust.

Step 5: Add the sauce, cheese, lamb, and onion

Spread 1/3 cup pizza sauce evenly over the dough, leaving the oiled border uncovered. Sprinkle on 1 cup of the mozzarella. Scatter the cooked spiced lamb mixture over the cheese, then add the 1/3 cup thinly sliced red onion. Finish with the remaining 1/2 cup mozzarella.

Try to keep the toppings evenly distributed, but do not pack them down. A little space between the lamb crumbles helps the cheese melt around them and keeps the crust from becoming heavy.

Step 6: Bake the pizza

Carefully slide the pizza onto the hot stone, steel, or inverted baking sheet. Bake at 500°F for 12 minutes, rotating the pizza after 6 minutes, until the crust is browned at the edges, the bottom is crisp, and the mozzarella is fully melted with light golden spots.

If a few lamb crumbles darken at the edges, that is a good thing; it adds a savory roasted flavor that works beautifully with the cool tzatziki.

Step 7: Cool, drizzle, and finish with mint

Transfer the pizza to a wooden board or cutting board and let it rest for 3 minutes. This short rest helps the cheese settle so the slices hold together better.

Drizzle 1/2 cup of the tzatziki over the hot pizza in loose lines or small spoonfuls. Sprinkle with 2 tablespoons chopped fresh mint. Cut into 8 slices and serve right away, with any remaining tzatziki on the side if desired.

Pro Tips

Use low-moisture mozzarella: Fresh mozzarella releases more liquid and can make the center of the pizza soft.
Squeeze the cucumber well: Watery cucumber is the most common reason tzatziki turns thin.
Let the lamb cool briefly: A 5-minute rest before topping helps prevent the hot lamb from warming the dough too much before it reaches the oven.
Drizzle after baking: Tzatziki is meant to stay cool and creamy; baking it can cause the yogurt to separate.
Keep the toppings balanced: This pizza is bold, so a moderate layer of lamb and cheese gives the best crisp crust and clean flavor.

Variations

Beef or turkey version: Replace the lamb with 8 ounces ground beef or 8 ounces ground turkey. For turkey, add an extra 1 teaspoon olive oil while cooking to keep it tender.
Greek-inspired extra toppings: Add 1/4 cup sliced Kalamata olives and 1/4 cup crumbled feta before baking for a saltier, tangier pizza.
Flatbread shortcut: Divide the toppings among 4 seven-inch naan or pita flatbreads and bake at 425°F for 8 minutes, then finish with tzatziki and mint.

Storage & Make-Ahead

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. For the best texture, store extra tzatziki separately and add it after reheating. Reheat slices on a baking sheet at 375°F for 8 minutes, or warm them in a dry skillet over medium-low heat for 5 minutes.

The lamb mixture can be cooked up to 2 days ahead and refrigerated in an airtight container. The tzatziki can be made 1 day ahead. Bring the pizza dough to room temperature for 30 minutes before shaping.

Nutrition (per serving)