Crispy Lamb Pizza with Boursin and Chard

From Julie Van Rosendaal

2013 Jul/Aug

Pizza topped with crispy lamb and wilted kale is deliciously different – it’s a white pizza, meaning there’s no tomato sauce. Creamy Boursin makes a unique base that goes very well with the toppings. If you’re not a lamb fan, try swapping with fresh Italian sausage.



  • 1 c. lukewarm water
  • 1 pkg. (2 tsp.) active dry yeast
  • 1 t. sugar or honey
  • 2-1/2 – 3 cups flour – all purpose, whole wheat, or any combination of the two (I usually use about 2-3/4 cups)
  • 1 t. salt
  • 1 T. olive oil
  • olive oil, for cooking
  • 1/2 lb. (250 g) ground lamb
  • 2 garlic cloves, crushed
  • salt
  • 1 bunch chard
  • 1 package pepper or herb and garlic Boursin, or soft goat cheese
  • 3-4 c. grated mozzarella


In a large bowl, stir together the water, yeast and sugar; set aside for 5 minutes, until it’s foamy. Add 2-1/2 cups of the flour, salt and oil and stir until the dough comes together. On a lightly floured surface, knead the dough for about 8 minutes, until it’s smooth and elastic, adding a little more flour if it’s too sticky.

Place the dough in an oiled bowl and turn to coat all over. Cover the bowl with a tea towel or plastic wrap and set aside in a warm place for an hour, until it doubles in bulk. Meanwhile, cook the lamb in a drizzle of oil in a heavy skillet set over medium-high heat until well cooked and starting to turn crispy. Add the garlic and sprinkle with salt during the last few minutes of cooking, then remove the lamb from the pan. Add another drizzle of oil to the skillet and cook the chard for a few minutes, until it wilts.

When ready to bake the pizza, preheat the oven to 450˚F. Divide the dough in half and roll or press each piece into a 10-inch circle on a heavy baking sheet sprinkled with flour or cornmeal.

Brush the dough with olive oil and crumble Boursin evenly overtop. Top with the cooked lamb and chard, sprinkle with mozzarella and bake for 20 minutes, or until golden. Makes 2 pizzas; serves 6.