Pizza
22 Pizza dough, store bough or homemade, at room temperature
Some all purpose flour to roll out dough
1 lb Ground American lamb
1 Shallot, minced
4 Garlic, peeled & grated
3 tbsp Tomato paste
2 tbsp Turkish pepper paste
1 Green chili (serrano for example) , chopped
2 tbsp Fresh cilantro or parsley, chopped
1 tsp Ground coriander
1 tsp Cumin
1 tsp Ground black pepper
1 tsp Fine sea salt
0.50 tsp Ground cayenne
2 tbsp Cornmeal or semolina
2 tbsp Extra virgin olive oil
2 tsp Nigella seeds
Pickled Onions
1 Red onion or shallot, thinly sliced into half crescents
1 tbsp Sugar
0.50 tsp Fine sea salt
0.50 cup Vinegar
1Place a baking stone or baking steel in the oven and preheat the oven to degrees 500 F.
2In a large bowl, mix the lamb with the shallot, garlic, tomato paste, pepper paste, chilli, cilantro, coriander, cumin, black pepper, salt, and cayenne until evenly combined.
3Divide the pizza dough in half, work with one piece at a time. Roll one piece of dough out, dusting with minimal flour till you get an 8-inch circle. Sprinkle 1 tablespoon of the cornmeal over a pizza paddle or the underside of a baking sheet. Place the rolled-out pizza dough on top. Top the pizza with half of the crumbled lamb mixture and brush the sides with 1 tablespoon of the olive oil. Sprinkle 1 teaspoon of nigella seeds on top of the pizza and slide the dough directly over the pizza stone. Cook the pizza for about 10 minutes, till the sides begin to puff up and the lamb is cooked, about 10 minutes.
4While the pizza cooks, make the pickled onions. In a small bowl or jar, add the onions, sugar, and salt. Pour the vinegar and press the onions to submerge completely. Let sit for a maximum of 10 minutes before using.
5When the pizza is ready, top the pizza, drain the vinegar and top with the pickled onions. Repeat to prepare the second pizza.
Ingredients
Pizza
22 Pizza dough, store bough or homemade, at room temperature
Some all purpose flour to roll out dough
1 lb Ground American lamb
1 Shallot, minced
4 Garlic, peeled & grated
3 tbsp Tomato paste
2 tbsp Turkish pepper paste
1 Green chili (serrano for example) , chopped
2 tbsp Fresh cilantro or parsley, chopped
1 tsp Ground coriander
1 tsp Cumin
1 tsp Ground black pepper
1 tsp Fine sea salt
0.50 tsp Ground cayenne
2 tbsp Cornmeal or semolina
2 tbsp Extra virgin olive oil
2 tsp Nigella seeds
Pickled Onions
1 Red onion or shallot, thinly sliced into half crescents
1 tbsp Sugar
0.50 tsp Fine sea salt
0.50 cup Vinegar
Directions
1Place a baking stone or baking steel in the oven and preheat the oven to degrees 500 F.
2In a large bowl, mix the lamb with the shallot, garlic, tomato paste, pepper paste, chilli, cilantro, coriander, cumin, black pepper, salt, and cayenne until evenly combined.
3Divide the pizza dough in half, work with one piece at a time. Roll one piece of dough out, dusting with minimal flour till you get an 8-inch circle. Sprinkle 1 tablespoon of the cornmeal over a pizza paddle or the underside of a baking sheet. Place the rolled-out pizza dough on top. Top the pizza with half of the crumbled lamb mixture and brush the sides with 1 tablespoon of the olive oil. Sprinkle 1 teaspoon of nigella seeds on top of the pizza and slide the dough directly over the pizza stone. Cook the pizza for about 10 minutes, till the sides begin to puff up and the lamb is cooked, about 10 minutes.
4While the pizza cooks, make the pickled onions. In a small bowl or jar, add the onions, sugar, and salt. Pour the vinegar and press the onions to submerge completely. Let sit for a maximum of 10 minutes before using.
5When the pizza is ready, top the pizza, drain the vinegar and top with the pickled onions. Repeat to prepare the second pizza.
