Meet the pizza that’s missing from your weekend repertoire. The lamb does take a bit of time tor baise, but if you’re entertaining, we recommend cooking the meat ahead of time so that all you need to do is scatter it over the dough and bake. If you aren’t able to get your mittens onto a ball of burrata, fresh mozzarella will also work nicely.
- 500g of lamb stew meat
- 4 cloves of garlic, crushed
- Handful of fresh rosemary sprigs
- 500ml of The Stock Merchant Chicken Stock or Chicken Bone Broth or Beef Stock or Beef Bone Broth
- 3 medium red onions, quartered
- 1 pizza base, premade or homemade (we love this recipe)
- 1 ball of fresh burrata
- fresh rocket, to serve
For the sauce
- 1 400g can of crushed tomatoes
- 3 cloves of garlic
- 3 tablespoons of tomato paste
- a dash of balsamic vinegar
- a drizzle of olive oil
- Season the lamb generously with salt and pepper.
- In a small to medium pot, heat a good glug of olive oil. Add the lamb and crushed garlic, searing the lamb on all sides. Pour a little fat from the pan. Add the rosemary and the chicken stock, and any extra water required so that the liquid is just covering the meat. Bring to the boil, then reduce to very low, cover and leave to cook for 3-4 hours, until tender and falling apart. Remove and shred.
- Meanwhile, toss your red onions in olive oi and season with salt and pepper. Roast at 200 degrees for 25 minutes.
- To make the sauce, blend sauce ingredients in a blender. Season with sea salt and cracked black pepper.
- Preheat oven to 270 degrees. You want it super high to get your pizza really crispy and crunchy. Don’t be afraid.
- Top the base of the pizza with your sauce (you’ll probably have a bit leftover, but that’s okay), lamb, rosemary and torn bits of burrata. Bake until the dough is golden and crispy, checking for doneness at 15 minutes. Slice up. Scatter with rocket. Dig in.