1/2 lb. ground American Lamb
1/2 tsp. onion salt
1/2 tsp. fennel seed
1/4 tsp. dried oregano leaves, crushed
1/4 tsp. dried basil leaves, crushed
1/8 tsp. crushed red pepper flakes
2 tsp. olive oil
1/2 c. chopped bell pepper
2 chopped Italian plum tomatoes
1 (10 to 12-inch) pre-baked pizza crust
1/2 c. pizza sauce
1 T. grated Parmesan cheese
1/4 c. thinly sliced fresh basil leaves, optional
1/2 c. grated part-skim mozzarella cheese


In small bowl, combine lamb, onion salt, fennel, oregano, basil, crushed red pepper flakes and mix until well blended.

In skillet, heat oil and cook lamb, cooking and crumbling until lightly browned. Drain on paper towel. In same skillet, cook bell pepper for 3 to 4 minutes, stirring occasionally. Add tomatoes and cook additional 3 minutes. Place pizza crust on pizza pan, spread on pizza sauce and top with sauted vegetables. Sprinkle with Parmesan cheese, fresh basil if desired, cooked lamb and mozzarella cheese. Bake in 450 F oven for 8 to 10 minutes. Cool for 5 minutes and slice into wedges.