- 1-2 Tbsp. cornmeal
- 1 lb. prepared whole wheat pizza dough
- 1/2 cup prepared pesto
- 8 oz. boneless lamb loin, chopped
- 4 oz. broccoli florets, blanched
- 3/4 cup California Ripe Olives, halved
- 4 oz. feta cheese
Preheat Emile Henry pizza stone in a 550 degrees F oven or covered grill. Sprinkle pizza peel generously with cornmeal. Roll and stretch pizza dough on a well-floured surface into a 14-inch circle and place onto pizza peel. Spread with pesto, then top evenly with lamb, broccoli, ripe olives and feta. Slide onto Emile Henry Pizza Stone and bake for 10-15 minutes until crisp and bubbly. Carefully remove from oven or grill and place on cutting board or trivet. Cut and serve hot. Makes 1 (14-inch) pizza.