Naan Pizza with Spicy Lamb, Feta, and Herbs

Makes one pizza

½ recipe Naan Pizza Crust (page 13)
½ pound ground lamb
½ teaspoon ground cinnamon
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground cumin
½ teaspoon kosher salt
1 tablespoon harissa paste
1 tablespoon ketchup
2 teaspoons vegetable oil
   unbleached all-purpose flour, for dusting
¼ medium red onion, thinly sliced
2 tablespoons crumbled feta
⅓ cup fresh parsley leaves
1½ tablespoons fresh mint leaves, torn

Nutritional information per serving (based on 8 servings):
Calories 226 (49% from fat) • carb. 19g • pro. 9g • fat 12g • sat. fat 4g chol. 26mg • sod. 398mg • calc. 33mg • fiber 1g

1. Preheat the pizza oven with the pizza stone on the rack to 500°F.
2. In a large bowl, combine ground lamb, cinnamon, paprika, onion
powder, garlic powder, cumin, salt, harissa, and ketchup.
3. Heat the oil in a medium skillet over medium-high heat. Add
the lamb mixture and cook until the meat is no longer pink.
Remove the pan from the heat and set aside.
4. Stretch the dough to a 10- to 12-inch round round.
5. Transfer the dough to the pizza peel generously dusted with flour.
6. Spread the cooked lamb over the dough, leaving a 1-inch
border. Scatter the onion over the lamb.
7. Gently shimmy the pizza on the peel to ensure it isn’t sticking.
If the dough is sticking, gently lift the dough and spread
additional flour underneath.
8. Set the timer for 5 minutes. Slide the pizza off the peel and
onto the pizza stone. Start the timer. When the timer sounds,
check the pizza. If baked to desired doneness, use the peel
to remove the pizza from the oven, or bake for about 1 more
minute. Slide the pizza onto a cutting board.
9. Garnish with the feta, parsley, and mint. Slice and serve.