Wednesday, February 22, 2012

Lamb and Goat Cheese Pizza

I was reading the latest version of Bon Appetit and came upon an idea to make pizza with lamb meatballs.  Lamb?  Meatballs?  Pizza?  Go onnnn.

So when Brett called to tell me that a friend of his from Ohio was coming into town I though, PERFECT!, guinea pig for lamb pizza.  I trucked it on down to Whole Foods, found all of the ingredients and even discovered that they have fresh dough that you can take home with you wheee!  I didn't really have time to make my own dough.

In addition to this lamb pizza, I also made another pizza with slab bacon that was baked, a medley of mushrooms and caramelized onions.   But, you can try that on your own.  This is simply for the lamb pizza.  Which was delicious, if I must say so myself.

1/4 lb ground lamb
1/2 t fennel seeds
1/2 t coriander seeds
1/2 t pepper
1/2 medium white onion
1 T olive oil
1 T unsalted butter
1 ball pizza dough
6 T goat cheese
6 brussel sprouts
4 T basil, sliced
1/4 C pureed tomato
1/2 C shredded mozzarella

Preheat the oven to 500°.  Combine the lamb, fennel seeds, coriander seeds and pepper.  Form small 1/4" balls and set aside.  Heat up the butter and olive oil in the pan.  Thinly slice the onion. Add the onion once the butter and olive oil to the pan.

Open the pureed tomatoes.  I would recommend the San Marzano pureed tomatoes.  Thinly slice the fresh basil and the brussel sprouts.

Spread the pizza dough in a pregreased pan or a nonstick baking pan (which is what I used).  Add the tomato sauce, then mozz, brussel sprouts, basil, goat cheese (spooned 1/2 T portions across the pizza)and caramelized onion.  Add the meatballs on top.  Put in the oven for approximately 15 minutes, but the crust should be crisp and the meatballs cooked.

Cut and enjoy!!

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