RECIPES

Spicy Lamb pizza

Makes 4 serves

Ingredients

Pizza paste

3 oz roasted red peppers, 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

½teaspoon smoked paprika

½teaspoon sea salt

1 tablespoon oil

5 oz lamb fillet, trimmed

6 oz fresh pizza dough

3 cherry tomatoes, halved

1 tablespoon pine nuts

3½ oz 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 PRE-HEAT setting for 20–30 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 9½ inch disc and place onto a floured pizza peel.

7.Prick dough with a fork or pizza docker.

8.Spread dough with 2 ½ tablespoons pureed peppers and top with tomatoes, pine nuts and haloumi.

9.Select THIN crust setting.

10.Transfer pizza onto pizza stone and close lid.

11.Cook pizza for 6–8 minutes or until cooked to your liking.

12.Monitor cooking progress through viewing window. Topping should be melted and golden and dough crisp and brown.

13.Open lid carefully with oven mitt and remove pizza onto a cutting 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 Bolognese sauce.

NOTE

Adjust dial selector within each crust setting range to suit your cooked pizza preference.

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Breville the Crispy Crust, BPZ600XL manual Spicy Lamb pizza, Pizza paste