|Lean ground american lamb||6 Ounce (Use Fresh)|
|Onion salt||1⁄2 Teaspoon|
|Fennel seed||1⁄2 Teaspoon|
|Oregano leaves||1⁄4 Teaspoon, crushed|
|Dried basil leaves||1⁄4 Teaspoon, crushed|
|Crushed red pepper flakes||1⁄8 Teaspoon|
|Olive oil||2 Teaspoon|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped italian tomatoes||1⁄2 Cup (8 tbs)|
|12 inch prebaked pizza shell||1|
|Pizza sauce||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|Thinly sliced basil leaves||1⁄4 Cup (4 tbs) (Use Fresh)|
|Grated mozzarella cheese||2 Ounce (1/2 Cup)|
Preheat oven to 450°F.
Combine lamb, onion salt, fennel, oregano, basil and red pepper flakes in small bowl; mix until well blended.
Heat oil in 10-inch skillet over medium-high heat until hot; add lamb mixture.
Cook and stir, breaking up with spoon until lightly browned.
Drain on paper towel; set aside.
Cook and stir bell pepper in same skillet 3 to 4 minutes, stirring occasionally.
Add tomatoes; cook and stir 1 minute more.
Place pizza shell on baking sheet or pizza pan; spread pizza sauce on shell.
Top with vegetable mixture.
Sprinkle with Parmesan cheese, fresh basil, if desired, reserved lamb and mozzarella cheese.
Bake 8 to 10 minutes.
Cool for 5 minutes.