8 entrée servings or 64 appetizer servings

Prep Time: 15 minutes / Cook Time: 15 minutes


1 cup chopped bell pepper
1 cup chopped onion
1 pound ground Anderson Ranch Grass-fed Lamb
4 teaspoons garlic salt
2 cups bottled barbecue sauce, divided
1/2 teaspoon cayenne pepper
8 pita breads (5 to 7-inch)
8 canned pineapple slices, cut in half
1 cup shredded provolone cheese


Step 1: Spray a skillet with nonstick cooking spray. Add bell pepper and onion, cook over medium-high heat for 2 minutes. Add Anderson Ranch Grass-fed lamb, garlic salt and cook until brown, stirring to crumble. Drain well.

Step 2: In bowl, mix together barbecue sauce and cayenne pepper. Add 1 cup barbecue sauce mixture to cooked lamb. Spread 2 tablespoons remaining barbecue sauce on each pita bread. Top each pita bread with 4 pieces pineapple and 1/2 cup lamb mixture. Sprinkle each pita with 2 tablespoons cheese.

Step 3: Bake in 400°F oven until topping is hot and cheese is melted. Cut each pizza into 4 or 8 wedges.


399 calories, 18 g protein, 49 g carbohydrate, 14 g total fat (32% calories from fat), 47 mg cholesterol, 4 g fiber, 1405 mg sodium, 5 mg niacin, 0.25 mg vitamin B6, 1 mcg vitamin B12, 3 mg iron, 2 mg zinc.

Recipe and image provided by the American Lamb Board.