Lamb Pizza

Name: Lamb Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons chopped fresh thyme leaves; 2 cloves garlic, chopped; 750 grams 1/2 lb ground lamb from the leg; 1 teaspoon kosher salt; 118 milliliters (4 fl oz/125 ml) beef or lamb stock; 2 Tbsps olive oil; 1 teaspoon dried oregano; 1 teaspoon freshly ground pepper; 4 servings Pizza Dough; 710 milliliters (18 oz/560 g) canned plum tomatoes, preferably San Marzano, with their juices; 473 milliliters (8 oz/250 g) chopped yellow onion

You can never have too many main course recipes, so give Lamb Pizzan a try. One portion of this dish contains approximately 37g of protein, 53g of fat, and a total of 779 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a dairy free diet. Head to the store and pick up pepper, garlic, pizza dough, and a few other things to make it today. To use up the pizza dough you could follow this main course with the Grilled Dessert Pizza as a dessert.

Instructions

Make the dough and let rise the first time as directed.

Ingredients you will need

Dough

To make the topping, in a large, heavy frying pan, heat 1 tbsp of the oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the lamb and cook, breaking it up with a wooden spoon, until browned, about 8 minutes. Using a slotted spoon, transfer the lamb to a bowl, then discard the fat in the pan.

Ingredients you will need

Lamb

Equipment you will use

Slotted Spoon

Wooden Spoon

Bowl

Frying Pan

Return the pan to medium heat and add the remaining 1 tbsp oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and garlic and sauté until tender and lightly golden, about 8 minutes. Return the lamb to the pan, add the thyme and oregano, and cook, stirring occasionally, for 2–3 minutes.

Ingredients you will need

Oregano

Garlic

Onion

Thyme

Lamb

Equipment you will use

Frying Pan

Add the tomatoes and stock and crush the tomatoes with a fork to release the flavor. Reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated and the mixture is thick, about 45 minutes. Season with the salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato

Stock

Remove from the heat and let cool completely.

Meanwhile, divide the dough into 4 equal pieces, shape each piece into a disk, and let rise for a second time as directed. Preheat the oven to 400°F (200°C). Dust 2 large rimmed baking sheets with cornmeal.

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Cornmeal

Dough

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Baking Sheet

Oven

On a lightly floured work surface, roll out 1 dough disk into a round about 6 inches (15 cm) in diameter and 1/2 inch (12 mm) thick. Pinch around the edge to create a 1/2-inch (12-mm) rim, and place the round on one-half of a cornmeal-dusted baking sheet. Arrange one-fourth of the lamb mixture evenly over the crust, leaving the rim uncovered. Repeat to assemble the second pizza, placing it next to the first one on the other half of the baking sheet.

Ingredients you will need

Cornmeal

Crust

Dough

Lamb

Roll

Equipment you will use

Baking Sheet

Bake until the dough is set and golden brown, 10–12 minutes. Meanwhile, assemble the remaining 2 pizzas on the second pan and slip them into the oven when the first batch is done.

Ingredients you will need

Dough

Equipment you will use

Oven

Frying Pan

Cut all the pizzas into slices and serve.