Pulled lamb pizza
Ditch your readymade pizza for my quick and easy version, which is made without yeast. Simply combine the flour and yoghurt and you're ready to go. Top your homemade base with a smoky tomato sauce and leftover lamb from your roast dinner for a budget-friendly feast.
Ingredients
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FOR THE PIZZA SAUCE
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1 tbsp
olive oil
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2
smoked garlic cloves, crushed
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1/4 tsp
dried red chilli flakes
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1
dried bay leaf
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300ml
tomato passata
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100g
cherry tomatoes
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1/2 tsp
granulated sugar
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1/2 x 30g pack
fresh basil
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FOR THE PIZZA BASE
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450g
self-raising flour
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400ml
Greek yoghurt (0% fat)
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1 tbsp
fresh thyme, leaves picked
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1 tsp
baking powder
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1/2 tsp
salt
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FOR THE TOPPINGS
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300g
leftover lamb, shredded
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2
red peppers, deseeded and finely sliced
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2
red onions, cut into rings
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200g
lighter mozzarella cheese, grated
Directions
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To make the pizza sauce, heat the olive oil in a small saucepan over a medium heat and add the smoked garlic, chilli flakes and dried bay leaf. Sizzle for 30 seconds, then add the tomato passata with the cherry tomatoes and sugar.
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Bring the sauce to the boil, then turn down to a simmer and leave to blip away gently for 15-20 minutes or until the sauce has thickened and reduced and the cherry tomatoes have broken down. Season with salt and pepper and remove from the heat.
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Finely chop the basil leaves (reserving a few for garnish) and stir into the sauce. Discard the bay leaf and set aside.
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Preheat the oven at 220C and add 4 pizza trays or 2 large baking trays to heat up.
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To make the dough, add the self-raising flour, Greek yoghurt, thyme leaves, baking powder and salt to a mixing bowl and stir with a knife to combine.
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Bring the dough together with your hands and tip out onto a lightly floured work surface. Knead for 2 minutes or until the dough is smooth and elastic.
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Divide the dough into four equal pieces, then roll out into a thin circle or oblong. The dough needs to be very thin as it will rise in the oven.
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Carefully slide each base onto the preheated trays and bake for 6-8 minutes or until slightly puffed up and starting to colour. Remove from the oven and leave for 1 minute for the base to level out if risen.
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Leaving a 2cm border, spread the pizza sauce over each base with the back of a spoon and top with the leftover lamb, red pepper, red onion and grated mozzarella. Cook for a further 10-12 minutes until crisp and golden.
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Serve with a scattering of basil leaves on top and a side salad.
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