Everybody loves a good pizza and homemade always tastes better. I wanted to show how to use leftover roast lamb and potatoes in a different way and what better than a delicious pizza. The thin crunchy base with delicious Sunday roast toppings.
Add flour, yeast and slat to a bowl of a stand mixer. Add in the water and oil and leave to sit for 5 minutes.
Using a stand mixer fitted with a dough hook turn onto low and bring dough together. Turn up to medium and knead until smooth about 4-5 minutes.
Add dough to a greased bowl, cover with a tea towel and leave in a warm spot until doubled in size.
Cut dough into 2 and roll one half out until 5mm thick.
Place in the oven and cook until the dough starts to puff up and turn slightly golden brown.
Remove from the oven and cover base with some of the tomato puree. Sprinkle on half of the cheese.
Cover evenly with Caramelised Onion, roast lamb, sliced chargrilled capsicum and Roast potatoes. Sprinkle over the remaining cheese.
Place back in the oven and cook until cheese has melted and golden.
Remove form the oven, drizzle with aioli and cut into slices.
Roast Lamb Pizza
Pizza dough:
3 cups wholemeal flour
2 tsp dried yeast
1 ½ tsp salt
1 ½ cups warm water
2 tbsp olive oil
Place flour, yeast and salt in a stand mixer fitted with a dough hook.
Add water and oil and leave to sit for 5 minutes. Turn onto medium and bring bring together to form a dough, keep kneading with the stand mixer until you have a smooth dough ball, about 4-5 minutes.
Lightly oil a clean mixing bowl and place dough in the bowl. Cover bowl with glad wrap and place local in a warm place and leave too rise for 30-60 Minutes or until dough doubles in size.
Once doubled in size, punch dough to remove the air from the dough.
Dust the clean bench with semolina and pour dough out onto the bench . Cut dough in two.
Take a rolling pin and roll out half of the dough into a large circle or stretch as thin as you can using your fingers so dough is about 5mm thick.
Preheat a pizza stone in an over at 220c fan bake.
Tomato Paste:
300g tomatoes, chopped into quarters
3 cloves of garlic , finely diced
2 tsp Olive Oil
1 brown onion, finely diced
3 tsp water
I tbsp dried thyme
1 tbsp dried basil
Salt and pepper
Add oil to a saucepan and place over a Medium heat.
Add onions, garlic, thyme and basil and cook until onions have sweated down and are starting to turn translucent.
Add in tomatoes and cook down until the tomatoes start to break down then add the water. Continue to cook until tomatoes have completely softened and turn into
A thick tomato sauce/ paste.
Pour into a bowl and leave to cook.
For Pizza:
Dust a pizza paddle with semolina and transfer one pizza base into the oven on top of the pizza stone. Cook for 5-7 minutes or until the base starts to puff up slightly and go slightly golden brown.
Using the pizza paddle remove base from the oven.
Roast lamb pizza:
½ cup grated mozzarella
1 chargrilled capsicum, chopped into strips
100g leftover roast lamb
1 large roasted potato, diced
½ cup caramelised onions
Mint Aioli
1 egg
200ml oil
1 tsp Dijon mustard
1 tsp apple cider vinegar
1 ½ cup mint leaves
For aioli, place mint, followed by the remaining ingredients into a jug of a stick blender. Blitz without lifting the stick blender off the bottom of the jug and emulsified and mint is finally chopped through out. Pour into a bottle and store in the fridge until needed.
For lamb pizza:
Cover the semi cooked base with some of the tomato puree. Sprinkle ¼ cup of the cheese over the base evenly.
Top with Caramelised Onion, followed by roast lamb, potatoes and chargrilled capsicum.
Finish with remaining cheese and season with salt and pepper. Place back in the oven using the pizza paddle and cook for a further 5 minutes or until cheese has melted and golden brown.
Remove from the oven and drizzle with the mint aioli. Cut into slices and serve.
Makes about 2 pizzas so make a different one like meatlovers as I did or cheesy garlic bread but it’s upto you. Be creative
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