Lamb Flatbreads

One of the wonderful things about taking a day off and not making plans, is that I get to stay home and watch morning tv. Specifically Martha (I can only make S. suffer through one DVR’d “girly” show and Oprah wins that battle by a hair.)

Anyway, it just so happens that the other day I was home, and she made these lamb topped flatbreads. Which was pretty fortuitious since I had some leftover lamb. And also because I have been on a huge leek kick. So I made them (modified a bit to make them healthier), and they were- as expected- phenominal. Just make sure you remember to grease the pan.

1 pizza dough (sorry, I’m not making my own on a weeknight!)
1 tsp olive oil
1 tsp butter
3 leeks, cut into half moons
1 bunch scallions, chopped
salt and pepper
1/4 cup parsley, chopped
1/4 mint, chopped
1/2 pound lamb (I used leftover grilled leg, diced. She recommends ground.if you use ground, I would season it with something)
1/2 cup RF feta

Preheat oven to 500.

Melt oil and butter in a large pan. Add leeks and scallions and cook until soft. Add salt and pepper. Stir in parsley and mint. Set aside.

Heat lamb in the same skillet.

Form dough into 4 rounds. Place rounds on a greased* baking sheet. Spray or brush with a little olive oil. Top with leek mixtures. Top that with lamb and cheese.

Bake 10-12 minutes, until done. Serves 4.

*I forgot to grease my pan. Bad mistake. Half of the crust stayed attached to the pan.

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