Italian Herb Crusted Lamb Loin Pizza

Ingredients

All-purpose lamb seasoning:
1/2 cup cumin seeds, toasted
1 tablespoon caraway seeds, toasted
2 tablespoons yellow mustard seeds, toasted
2 tablespoons black peppercorns, toasted
2 tablespoons granulated garlic
2 tablespoons granulated onions
1 tablespoon dried sage
2 tablespoons curry powder
1/2 cup kosher salt
1 cup packed, dark brown sugar
1 tablespoon granulated sugar

Pizza:
2 thinly sliced (1/4 inch) Australian lamb loins
2 tablespoons vegetable oil
2 tablespoons parmesan cheese, grated
1 tablespoons all-purpose lamb seasoning
1/2 teaspoon salt
1 tablespoon dijon mustard
1 tablespoon fresh italian parsley leaves, chopped
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 clove of garlic
1 tablespoon fennel seeds
1 teaspoon crushed red pepper flakes
4 8- to 10-inch pitas or naan flatbreads
1/2 cup, divided store-bought pizza sauce
2 cups, divided shredded mozzarella cheese

Directions

To make the seasoning:
In a blender or food processor, combine the cumin, caraway, mustard, and peppercorns and process to a medium-fine coarseness. Combine the remaining ingredients in a separate bowl and add the ground spices. Break up any additional clumps and mix well. Store in an airtight container, in a cool, dry place, such as your cupboard.

To make the pizza:
Preheat the oven to 450 degrees. In a large bowl, mix together the lamb, oil, Parmesan, lamb seasoning, salt, mustard, parsley, thyme, garlic, fennel, and pepper flakes until well combined. Line a baking sheet with parchment paper. Place the flatbreads on the baking sheet and evenly spread 2 tablespoons of sauce on each. Sprinkle ½ cup of mozzarella on each pizza. Spread the seasoned lamb loin across the top of the pizzas. Bake the pizzas for 15 minutes. When the cheese is bubbling and just starting to turn golden, remove the pizzas and place them on a cutting board. Allow to cool for 3 or 4 minutes before slicing. Slice and serve immediately.