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22
PAge heAder.....
RECIPES
SPICY LAMB PIZZA
Makes 4 serves
INGREDIENTS
Pizza paste
85g roasted red capsicum, chopped
1 large red chili, chopped
1 tablespoon olive oil
Sea salt, to season
Spice rub
1 clove garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon sea salt
1 tablespoon oil
140g lamb fillet, trimmed
170g fresh pizza dough
3 cherry tomatoes, halved
1 tablespoon pine nuts
100g haloumi cheese, shredded
3 tablespoons Greek-style yogurt
1 garlic clove, crushed
Lemon juice, to taste
Sea salt, to season
Fresh mint leaves
METHOD
1. Turn the ON/OFF switch to the
ON position.
2. Preheat Pizza oven on setting PREHEAT
for 15 minutes.
3. In the meantime combine peppers,
chili and the oil in a food processor
or blender and process until smooth;
season and set aside.
4. Combine garlic and spices. Coat lamb in
spice rub.
5. In a pan, heat oil and cook lamb on each
side for 1 minute. Remove from heat
but keep in the pan and cover with foil
to rest.
6. Roll out pizza dough to form a 24cm
disc and place onto a large square of
baking paper.
7. Prick base with a fork or pizza docker.
8. Spread base with 2 ½ tablespoons
pureed capsicum and top with tomatoes,
pine nuts and haloumi.
9. Select THIN crust setting.
10. Transfer pizza and baking paper
together onto pizza stone and close lid.
Cook for 2 minutes.
11. Open lid and slide paper out carefully.
Close lid and cook for 4–6 minutes or
until cooked to your liking.
12. Monitor cooking progress through
viewing window. Topping should be
melted and golden and base crisp
and brown.
13. Open lid carefully with oven mitt and
remove pizza onto a chopping board.
Combine yoghurt, garlic and season
with lemon juice and salt.
14. Slice lamb thinly and put onto pizza.
Add dollops of yoghurt and sprinkle
with mint.
Cut into 8 wedges and serve immediately.
NOTE
Use leftover pepper puree for another
pizza or add to Bolognaise sauce.
NOTE
Adjust variable temperature control
within each crust setting range to suit
your cooked pizza preference.
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