Ingredients
- 8-9oz pizza dough (200g)
- 5oz ground lamb
- 5-6 cherry tomatoes
- 2 garlic cloves, sliced
- 4 tbsp olive oil
- 3oz fresh mozzarella, sliced
- 2oz truffle goat cheese, cubed
- red onion, sliced paper thin (as much as you like)
- 1 tsp oregano, dried
- 1 tsp thyme, dried
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp paprika (not smoked)
- Salt and pepper to taste
Preparation of Toppings
- Combine the dry seasonings in a small bowl, set aside.
- Slice red onion with your sharpest knife. Pull apart to separate into pieces. Place in ice cold water for 3-5 min to shock it. This will take away some of the onion bite. Drain and set aside.
- Slice cherry tomatoes in half and set aside.
- In a small sauté pan, heat the olive oil over low heat, about 2-3 min.
- Add the garlic. It should have small bubbles around it as it sautés. You can test a small piece of garlic. If it browns quickly, your oil is too hot. Gently simmer for 4-5 minutes. Remove pan from heat and pour all but 1 tbsp of oil into a heat proof bowl, including the garlic pieces.
- In the sauté pan with the remaining oil, heat over medium. Add your ground lamb and brown lightly, breaking it apart. While this is cooking, season with the blend, about 2 tsp worth, or more. Once the lamb is cooked, remove from the heat and allow to cool.
Instructions
- Insert your grill shelf and grill grate into the grill and lower to Level 1. Add your pizza stone on top of the grill grate.
- Fire up your Schwank Grill. Pre-heat the stone for 10 minutes.
- Stretch your pizza dough to your liking. Try to stretch the dough as thin as you can.
- Place the dough on your pizza peel (Optional: You can spread 1 tbsp of course ground cornmeal or flour on your pizza peel to make it easier to slide off)
- Brush on the reserved garlic oil all over the top of the dough, including the edges.
- Use your pizza peel to place the dough onto the pizza stone and allow it to cook for approximately 3-5 minutes. Rotate the dough every minute or so for even cooking.
- Remove the dough with the pizza peel and start to top your pizza.
- Arrange the mozzarella to cover most of the surface area, leaving the outer edges exposed, about ½ “.
- Sprinkle the cooked ground lamb evenly, draining any residual oil from the pan if necessary.
- Scatter the tomato slices to evenly distribute, do the same with the truffle goat cheese. Optional: Remove cooked garlic pieces and scatter across the pizza as well.
- Use your pizza peel to place the pizza onto the pizza stone and allow it to cook for approximately 3-5 minutes.Rotate the dough every minute or so for even cooking.
- Remove the pizza, top with as much red onion as you prefer. Enjoy!