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Lamb Pizza

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Introduction

Discover the savory delight of Lamb Pizza, an innovative twist on a classic favorite. This recipe captures the essence of Mediterraneen flavors with a modern touch that is sure to tantalize your taste buds.

Tips for this Recipe

For optimal results, ensure your lamb reaches an internal temperature of 160°F. Using a Dutch oven can create the perfect crust and evenly cooked toppings due to its high heat retention.

Why You Will Love This Recipe

The combination of succulent lamb, fresh thyme, and tangy San Marzano tomatoes offers a unique flavor profile. The heartiness of the pizza is elevated with our special ingredients list, promising an unforgettable culinary experience.

Ingredients

  • Pizza Dough
  • 2 tbsp olive oil
  • 1 1/2 lb (750 g) ground lamb from the leg
  • 2 cups (8 oz/250 g) chopped yellow onion
  • 2 cloves garlic, chopped
  • 2 tsp chopped fresh thyme leaves
  • 1 tsp dried oregano
  • 3 cups (18 oz/560 g) canned plum tomatoes, preferably San Marzano, with their juices
  • 1/2 cup (4 fl oz/125 ml) beef or lamb stock
  • 1 tsp kosher salt
  • 1 tsp freshly ground pepper

Advised Equipment

To create the perfect Lamb Pizza, consider these essential tools: Stand mixer for dough preparation; Cheese grater for Parmesan topping; Dutch oven for baking; Meat thermometer to ensure lamb doneness; Food processor for sauce blending (optional); Slow cooker for tenderizing meat; Kitchen shears for easy ingredient prep; Blender for smooth tomato base (optional); Pizza stone for evenly cooked crust; Roasting pan as a versatile alternative to Dutch oven.

History of the Recipe

The concept of combining lamb with pizza has ancient roots, tracing back to Mediterranean cuisine where meat-centric dishes were often served atop bread. Over time, as culinary practices evolved and global flavors intertwined, Lamb Pizza emerged as a modern gastronomic fusion that honors tradition while embracing contemporary tastes.

Fun Facts About This Recipe

Did you know that lamb has been revered in various cultures for its rich flavor and nutritional benefits? It’s not just a main course ingredient; it adds depth to the dish. Incorporating San Marzano tomatoes, which are grown near volcanic rocks in Italy, provides a sweet, low-acidity base that perfectly complements the robustness of lamb.

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Lamb Pizza

Lamb Pizza

amanda

Equipment

  • - Stand mixer

  • - Cheese grater

  • - Dutch oven

  • - Meat thermometer

  • - Food processor

  • - Slow cooker

  • - Kitchen shears

  • - Blender

  • - Pizza stone

  • - Roasting pan

  • - Nonstick baking sheet

Ingredients

  • Pizza Dough

  • 2 tbsp olive oil

  • 1 1/2 lb (750 g) ground lamb from the leg

  • 2 cups (8 oz/250 g) chopped yellow onion

  • 2 cloves garlic, chopped

  • 2 tsp chopped fresh thyme leaves

  • 1 tsp dried oregano

  • 3 cups (18 oz/560 g) canned plum tomatoes, preferably San Marzano, with their juices

  • 1/2 cup (4 fl oz/125 ml) beef or lamb stock

  • 1 tsp kosher salt

  • 1 tsp freshly ground pepper

  • Cornmeal and all-purpose flour for dusting

Instructions

1

Instruction 1

Make the dough and let rise the first time as directed.
2

Instruction 2

To make the topping, in a large, heavy frying pan, heat 1 tbsp of the oil over medium-high heat. 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.
3

Instruction 3

Return the pan to medium heat and add the remaining 1 tbsp oil. 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. 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. Remove from the heat and let cool completely.
4

Instruction 4

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.
5

Instruction 5

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.
6

Instruction 6

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. Cut all the pizzas into slices and serve.
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