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.
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!