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Spicy Lamb Grilled “Pizzettas” (or small pizzas) are the perfect Friday night at home grilling recipe to spice up your weekend OR the perfect easy summer entertaining appetizer. 

Spicy Lamb Grilled Pizzettas

Here, I simply took store-bought naan bread (you can also use pita bread) and topped it with a delicious ricotta and mascarpone mixture, spicy ground lamb meat, and garnish with fresh herbs. These Spicy Lamb Grilled Pizzettas come together in less than 30 minutes for an oh-so easy, yet oh-so tasty bite!


Spicy Lamb Grilled Pizzettas
5 from 4 votes

Spicy Lamb Grilled Pizzettas


For the Ground Lamb:

  • 1 tbsp avocado oil
  • 1 lb ground lamb
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp crushed red pepper flakes
  • ¼ tsp cayenne pepper

For the Pizzettas:

  • ½ cup ricotta cheese
  • ½ cup mascarpone
  • 4 small storebought pita or naan breads
  • ¼ cup very thinly sliced red onion
  • ½ cup fresh mint leaves
  • ¼ cup fresh dill fronds


Make the Spicy Ground Lamb:

  • Heat oil in a skillet over medium heat. Add the lamb, salt, pepper, smoked paprika, ground cumin, red pepper flakes, and cayenne pepper and cook the meat, breaking it up with the edge of a spoon, until no longer pink and cooked through, about 8 minutes. Drain excess fat and set aside.

Make the Pizzettas:

  • Preheat grill over medium to medium-high heat (350- 400 degrees F) .
  • Meanwhile, in a bowl mix together the ricotta and mascarpone until well combined. Spread the ricotta mixture on top of each of the naan breads. Then, divide the lamb mixture evenly on top, and the red onions.
  • When the grill is hot, oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.)
  • Place the naan “pizzas” on top of the hot grill and cook until golden brown on the bottom and slightly crisp, 6 to 8 minutes depending on the sizes of your naan/pita bread. The lid should be closed throughout the cooking process.
  • Carefully remove from the grill and top with the mint and dill. Serve and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    We do this one in our Ooni with a Neapolitan crust & *chef’s kiss* – it’s outstanding! And our guests are always blown away with it, too! I’ll do leftovers on a Siete tortilla that I toast up like a tostada. The flavors are soooo good!

  2. 5 stars
    Made this meal during grilling week she had and invited some gals over to watch the Friend Reunion and it was a HIT! Such a unique mix of flavors that were so delicious! I thought about skipping the mint, but don’t it was worth it!

  3. This recipe looks amazing! If I don’t have a grill, could you make a recommendation for oven setting/time? Thanks in advance!

  4. 5 stars
    SO GOOD. Had a braised lamb pizza at a brewery in Austin over the weekend and couldn’t stop thinking about it, so I needed to make one at home. This recipe is a bit different but may be even better. One of my new favorites!

    1. You could use ground turkey, but the flavor of the lamb really makes this special. But yes, you can if you don’t eat lamb/red meat! and you can typically find Gluten-Free pita bread, that would b a good sub!