Directions

Prepare Lamb or Garbanzo Beans

1. Heat 2 TBSP olive oil in a large sauté pan over medium heat. Add .

2. When oil is hot, add onions and garlic. Sauté for 1-2 minutes, until starting to soften.

3. Add ground lamb or garbanzo beans (drained) and cook, stirring to break up meat — or slightly mash garbanzo beans — until cooked through.

4. Add 1 TBSP Spice Without Borders Ras El Hanout Spice Blend.  Mix until fully combined, cook for 1-2 minutes.

5. Remove from heat and set aside.

Make Pizzas

1. Preheat oven to 425° (follow pizza dough instructions).

2. Divide pizza dough into two balls.

3. Roll out one piece of pizza dough to form a 9-10” disc and place onto a large pizza pan or baking sheet, prick with a fork.

4. Spread base with ½ cup pumpkin puree.

5. Sprinkle with cooled ground lamb or garbanzo beans to your preference (use as much or as little as you want…if you don’t use it all, the leftovers make a great bowl addition)!

6. Top with 1 C mozzarella cheese, half the red onion slices, feta, and pine nuts.

7. Season with salt and pepper.

8. Bake for 15 minutes or according to pizza dough instructions.

9. While baking, prepare the second pizza.

While pizza is baking, make yogurt dressing

1. Combine yogurt, lemon juice, and chopped mint in a small bowl and stir to combine.

Serve

1. Drizzle yogurt dressing over pizza and top with cilantro or parsley leaves

2. Cut into wedges and serve immediately with an arugula, tomato, and cucumber salad!