- 1 portion of pizza dough or 1 can refrigerator biscuits
- 1 lb. ground lamb
- 3 green onions, chopped
- 1 clove garlic, minced
- ¼ cup tomato or 4 oz. tomato paste
- ½ tsp. salt
- 2 tsp. Opa! Opa!
- ½ cup pepperjack cheese
- ½ cup feta cheese
- fresh mint, chopped
Lamajohn is a flatbread Armenian pizza made with ground lamb. I won’t make any claims as to how authentic this recipe is, but I will vouch for how delicious it is.
Pre-heat oven to 450 degrees. In a large bowl, combine lamb, onions, garlic, tomato, salt, and Opa! Opa!; set aside. As you want create individual lamajohns (about 8″, rolled into a very thin crust), divide your dough accordingly and roll into thin rounds. Smear lamb mixture on the dough, leaving a ½” border around the edge. Cover with cheeses and bake for 10–12 minutes or until meat is cooked and crust is golden. Sprinkle with mint; serve as is or roll and secure with a wooden skewer.