Lamb Pizza

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I made my lamb souvlaki the other day and I had some lamb left over. To stretch what I had left I decide to make it in to a pizza.

Firstly the dough for the pizza base. This recipe makes enough for 2 pizzas. Firstly combine the flour and the salt into a large mixing bowl. Make a well in the middle and add the yeast, water and olive oil. Leave for 15 minutes and allow the yeast to prove.

After the 15 minutes wash your hand and work the dough together. Transfer to a floured surface and knead for 5-10 minutes until the dough is smooth.

Brush a clean bowl with oil. Place the dough into the bowl and allow to prove for 45 minutes or until it has doubled in size. Divide the dough into 2 balls.

Preheat the oven to 200 degrees celcius. Roll out the dough in 25 cm circles. Flip the dough with each roll and increase the size to 30 cm.

Oil a pizza pan and place the dough onto the tray. On mine I firstly put pizza sauce on the base. Then shredded lamb, sun dried tomatoes, sliced black olive and 1 cm cubed roast pumpkin. Obviously topped with mozzarella and I crumbled some feta on the top also.

I cooked mine for about 15-20 minutes but I cooked mine on a cold pizza stone, but if you are cooking on a steel tray it will probably take a little less.


For a meal that is made from left overs it is really nice.

Until next time, happy cooking, Kate

***Ingredients

505 grams strong bread flour
1 teaspoon salt
10 ml dried yeast
300 ml luke warm water
50-120 ml olive oil (depending on flour)

What ever toppings you like

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