• Prep Time: 10 Minutes  
  • Cook Time: 25 Minutes
  • Total:  35 minutes
  • Serves 4

A quick Bolognese sauce made with rich ground lamb elevates this flatbread that is ready to eat in only 40 minutes. The hearty meat sauce bakes with mozzarella cheese on a sturdy crust. The flatbread is served warm with an arugula salad on top, with shaved Parmesan and a lemony dressing. The tangy lemon in the salad contrasts perfectly with the richness of the other toppings, making flatbread that looks and tastes great!


1 pound Thomas Farms® Ground Lamb
2 cups diced sweet onion
1 cup marinara sauce
1 package (about 14 ounces) rectangular flatbread (2 flatbreads per package)
2 cups shredded mozzarella (about 8 ounces)
4 cups arugula or baby spinach
¼ cup olive oil
2 tablespoons lemon juice
1/3 cup shaved Parmesan cheese
Cracked black pepper


  1. Heat a 12-inch skillet over medium-high heat. Add the lamb and cook until starting to brown, stirring often to separate meat. Pour off any fat. Add the onion and cook for 5 minutes or until tender crisp. Add the sauce and heat to a boil. Reduce the heat to medium-low. Cook for 2 minutes. Season with salt and pepper to taste. Cover and keep warm.
  2. Heat the oven to 400°F. Place the flatbreads on a baking sheet. Divide the lamb mixture between the flatbreads. Sprinkle with the mozzarella cheese.
  3. Bake for 5 minutes or until the cheese is melted. While the flatbreads are baking, place the arugula into a large bowl. Add the lemon juice, oil and Parmesan cheese and toss to coat. Season with cracked black pepper.
  4. Cut the flatbreads and serve topped with the arugula mixture.

Substitution Tip: Use any of your favorite Thomas Farms® Ground Meats (Beef, Meatloaf Mix, Pork, or Veal).