This is a fantastic way to use up any left over lamb.
First, make up your pizza base (you can buy one if you like, but making the pizza dough is simplicity itself). This recipe will give you enough dough for two large pizzas. You don’t have to use them all at once, I often store away the left over dough in the fridge for another day.
* 1 cup warm water
* 1 package dry yeast
* 2 1/2 to 3 cups plain flour
* 2 tablespoons oil (I use use rice bran oil, but use whatever you want)
* 1/2 teaspoon salt
Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl or in a mixer. Mix well. Add the oil, salt, and gradually add the remaining flour (judge yourself how much of the remaining flour you need – the dough needs to hold its shape well and not be overly dry or wet). If you have a mixer with a dough hook, then let that mix away until the dough is soft and elastic.
If you don’t have a mixer, then mix the ingredients together until they hold their shape then place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. If the dough becomes sticky, sprinkle a bit more flour over it.
Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rest in a warm place until it has doubled in size, this is generaly about one hour.
When the dough has risen, place it on a lightly floured surface, divide it into two parts and roll them into balls. Cover them with a towel and let rest for fifteen minutes. Now you are set to roll out the sough, shape and top.
I generally make up the dough well ahead of time and then just keep it in the fridge until needed. I take the dough out of the fridge about fifteen minutes before I need to roll it out and shape it for the pizza.
So, roll out the dough, shape it to the size you want, then spread it on a very lightly oiled pizza pan, spreading it out to the edges with your fingers.
*pieces of cold lamb
*shredded kale (or spinach)
*sliced sun dried tomatoes
*some sliced capsicum (bell peppers)
* 8-10 small pieces of blue-veined cheese
*grated cheese of choice for topping
DO NOT USE A TOMATO BASE FOR THIS PIZZA. Pizzas are fine without splashing tomato sauce or puree all over the base, and you do not need it for this pizza – it would ruin it.
Lightly oil the top of the dough, I spread about a little grated cheddar cheese first, then dob on the pieces of blue-veined cheese, the pieces of lamb, the kale or spinach, the capsicum and the sliced onions. Cover with your favourite grated cheese and cook in a hot oven for about 15 minutes.