• 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.