With time on your hands this weekend, this is a fun recipe to get the whole family involved with making! We just love this Turkish Pizza with Red Hot Spiced Lamb and Tomatoes.
4 ounces fontina, coarsely grated
2 ounces mozzarella, coarsely grated
4 tbsp extra virgin olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1⁄2 lb pound ground lamb
1⁄2 cup peeled, seeded and chopped plum tomatoes, fresh or canned
1 tbsp tomato paste
3 tbsp fresh parsley, chopped
3 tbsp pine nuts, toasted
large pinch ground cinnamon
large pinch ground allspice
large pinch cloves
1⁄8 tsp crushed red pepper
Salt and freshly ground pepper
1 to 2 tsp lemon juice
1 recipe Weir’s Dough for Pizza
Using a convEGGtor, set the Big Green Egg for indirect cooking at 500°F/260°C. Add a Pizza & Baking Stone to preheat.
Grate the two cheeses and combine. Combine 2 tablespoons olive oil and garlic and let sit 30 minutes.
Heat the remaining 2 tablespoons olive oil in a large skillet and sauté onions until soft, about 10 minutes. Add the lamb, tomatoes, tomato paste, parsley, pine nuts, spices, 1⁄4 teaspoon salt and 1⁄4 teaspoon black pepper and cook slowly, uncovered 10 minutes. Add lemon juice and mix well.
On a Dough Rolling Mat, halve the dough and roll out two 1⁄4 inch (6 mm) thick rounds; transfer one to a heavily floured Pizza Peel. Brush the dough with the garlic oil. Sprinkle half of the combined cheeses on top and then half of the spiced lamb mixture. Transfer the pizza onto the stone and bake until golden and crisp, 8 to 10 minutes. Repeat for second pizza.
Makes two 9 inch pizzas. Enjoy!