Lamb & Rocket
Pizza
By Chef Ricardo Arias
For 2 People
25 Mins
Allergens: Egg, Gluten, Milk, Mustard
Utensils & Essentials
Chopping board,
pizza stone (recommended) or baking, tray,
rolling pin,
extra virgin olive oil.
Egg, Gluten, Milk, Mustard. May contain traces of Soy, Sesame, Lupine.
Egg, Gluten, Milk, Mustard. May contain traces of Soy, Sesame, Lupine.
Ingredients:
- 2 x pre-made dough balls
- 125g Fior de Latte mozzarella
- 200g Italian chopped tomato sauce
- 50g flour for dusting
- fresh basil leaves (rinse before use)
Topping:
- 3 lamb sausages
- 30g Hilltop honey
- 80g rocket
- 2 tbsp pomegranate seeds
- 30g feta cheese
Preparation
Remove the pre-prepared dough balls from the fridge 3 hours before cooking, allowing them to warm to room temperature.
We wrap our dough in cling film to keep it fresh. Use a little flour on your hands and the dough to separate it easily from the film.
We wrap our dough in cling film to keep it fresh. Use a little flour on your hands and the dough to separate it easily from the film.
How to make
Lamb & Rocket Pizza
Preheat your oven to its maximum temperature, recommended between 270°C and 300°C. The hotter, the better!
Take the 2 pre-prepared dough balls and stretch them into bases by pressing with your fingers and pushing the dough out to the edges. Keep rotating, then very carefully stretch the dough over the backs of your hands into a pizza base shape of approximately 11 to 12 inches in size. If you find this authentic Italian method difficult, do feel free to use a rolling pin.
When your pizza base is ready, spread the tomato sauce evenly over the top, leaving a border of dough at the edges for the crust.
Add the mozzarella and a drizzle of extra virgin olive oil, then scatter the lamb sausage pieces evenly across the pizza.
Transfer to a pizza stone or baking tray and cook for 6 to 7 minutes. Please be aware, cook time will vary depending on oven temperature, so check the pizza frequently to avoid burning. If you are using an Ooni or equivalent oven, cook for approx 60 seconds.
Once the pizza is out the oven, scatter the rocket evenly across it, along with the feta cheese and pomegranate seeds. Finish with a drizzle of honey.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
