- 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
- 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.
- 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.
- 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.
- 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).