Lamb Pizza

Ingredients

Dough

• 750g bakers flour
• 600ml warm water
• 20g dried yeast
• 20g salt

          Lamb Marinade

• 1 leg of lamb, butterflied
• Juice of 2 lemons
• 1 bunch fresh oregano roughly chopped
• 2 tbsp dried Greek oregano
• Freshly cracked pepper and sea salt
• 1 lemon sliced finely
• 3 cloves garlic chopped
• Olive oil

Pizza Topping

• Tomato sauce (tomatoes, garlic cooked down until sauce like consistency)
• Red onion, sliced
• Fresh mint
• Tzatziki (grated cucumber, yoghurt, garlic & lemon juice)
• Mozzarella (fresh)
• Danish feta
• Pine nuts, lightly toasted
• Homemade pickled lemons (as above)
• 1 punnet cherry tomatoes, roasted
  
  

Method

Dough

Mix together in a KitchenAid mixer with a hook attachment for about 10 minutes, until the dough is a sticky ball. Set aside and cover with a tea towel.

Lamb Marinade

Slice lemon finely and sprinkle with sale and set aside for 1-2 hours. Wipe off excess salt and place under olive oil and keep overnight. Combine remaining marinade ingredients in a bowl and run all over lamb. Allow to sit at room temperature for 1 hour and then place on the BBQ. Cook for 15-20 mins each side or until cooked (when the juices run clear) remove, cover & set aside to rest.

Pizza Topping

Roll out pizza dough and smooth over a little tomato sauce, dot with mozzarella. Place onto the pizza stone. Cook for a few minutes until golden & cooked on the base, remove onto a pizza plate & top with sliced lamb, slice onion and sprinkle with fresh mint, lemon slices, cherry tomatoes, Danish feta, pine nuts and a good dollop of tzatziki.