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Lamb Pizza

We had a great lamb pizza recently and I was inspired to try making a version at home. It came out pretty well – definitely one I’ll make again! There’s a lot of scope to use different ingredients on this pizza, I think spinach or avocado would both work well. Lamb has quite a strong flavour, so it works well with other assertive ingredients. Yoghurt is a classic pairing adding some contrast to the roast capsicum too, but it is optional if you aren’t such a fan.

Ingredients were sourced from a local farmers market, with the lamb produced by Wattle Wood Springs.

  • 250g / 1/2lb Lamb backstrap (or diced pieces)
  • 1 red capsicum/pepper, roasted (see below)
  • 1/2 spanish onion, sliced
  • 2 cloves garlic, crushed or chopped fine
  • 2 tbsp natural yoghurt
  • 1/2 tsp cumin seeds
  • juice of 1 lemon
  • salt
  • 1 tsp paprika
  • Dough
  • Sauce
  • 250g / 1/2lb  Mozzarella

*These quantities are enough to top 2 x 12″/30cm pizzas

  1. Prepare the dough in advance according to your chosen recipe. Preheat a pizza stone if using.
  2. Mix half the garlic with the yoghurt. Mix well and set aside until needed.
  3. Lightly toast the cumin seeds in a small pan. This is easy to overdo, so remove from the heat as soon as they start to smell toasty. When toasted, whiz in a spice blender. As an alternative, just use cumin powder.
  4. Make a marinade for the lamb using 1/2 the garlic, a pinch of salt, the cumin and the lemon juice. Marinate the lamb for at least an hour.
  5. To roast a pepper/capsicum, place under the grill/broiler until the skin blackens, turning until cooked all around. Allow to cool and peel off the skin. As an alternative, you can purchase pre-roasted. Cut into strips.
  6. Remove the lamb from its marinade and cut into strips, as thin as possible.
  7. Shape the pizza dough. Hit it with a splash of sauce, then scatter over a little paprika. Sprinkle over 1/4 of the  Mozzarella.
  8. Arrange the onion and red pepper, then the lamb and finish with another 1/4 of the Mozz.
  9. Cook on a preheated pizza stone or tray, in as hot as oven as possible for around 5-6 minutes or until browned and delish!
  10. Before serving, drizzle with the garlic yoghurt to taste.

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