Lamb Olive And Haloumi Pizza Recipes

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SPICED LAMB PIZZA



Spiced Lamb Pizza image

This delicious recipe was inspired by Bon Appetit's Spicy Lamb Pizza but I found that I made many, many modifications. This is why I've decided to write my own!

Provided by maxwell

Categories     Pizza

Time 36m

Yield 8

Number Of Ingredients 14

½ medium red onion, thinly sliced
¼ cup roughly chopped fresh cilantro
½ medium lemon, juiced
1 tablespoon all-purpose flour, or as needed
2 tablespoons olive oil, divided
1 pound ground lamb
1 (16 ounce) package pizza dough, at room temperature
1 (6 ounce) can tomato paste
1 tablespoon chopped fresh garlic, or more to taste
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon red pepper flakes

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C).
  • Mix onion, cilantro, and lemon juice together in a bowl; set aside. Dust a baking sheet with flour.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir lamb in the hot skillet until mostly cooked through, breaking into little pieces with the back of a wooden spoon, 5 to 6 minutes.
  • While the lamb is cooking, stretch dough out onto the prepared baking sheet until you get an oval shape. Let rest for 1 minute, and stretch it again if it shrinks.
  • Bake dough in the center of the preheated oven until puffy and mostly cooked, 5 to 7 minutes.
  • Add tomato paste, garlic, cinnamon, cumin, paprika, salt, and pepper flakes to the cooked lamb. Mix it all together and cook until fragrant, 1 to 2 minutes.
  • Remove dough from the oven and brush with remaining 1 tablespoon olive oil. Add lamb mixture and evenly distribute over the crust.
  • Return pizza to the oven and bake for 2 minutes. Turn on the broiler and broil until crust is golden brown, 2 to 3 minutes longer.
  • Remove pizza from the oven. Transfer to a cutting board and cut into 8 pieces. Top with the onion-cilantro mixture.

Nutrition Facts : Calories 316.9 calories, Carbohydrate 33.4 g, Cholesterol 38 mg, Fat 13.3 g, Fiber 2.4 g, Protein 15.9 g, SaturatedFat 3.7 g, Sodium 814.8 mg, Sugar 5.9 g

FABRIZIA LANZA'S SICILIAN PIZZA (SFINCIONE)



Fabrizia Lanza's Sicilian Pizza (Sfincione) image

Palermo, the capital of Sicily, is street-food paradise, and among its many offerings is sfincione, a hearty pizza that's baked in a rimmed sheet pan, allowing the dough to rise to a chewy thickness, and cut into large square slices. Sfincione is smeared with a frugal tomato sauce enhanced with umami from sheep's milk cheese, onions and anchovy, along with olive oil and a handful of bread crumbs to make the cheese go further. When baked, the top is juicy, while the bottom is crisp from the generously oiled pan. Despite its origins as a street food, it is the perfect pizza to make at home. This easy and authentic recipe is from Fabrizia Lanza, proprietor of the Anna Tasca Lanza Cooking School, on the family's country estate near Palermo.

Provided by David Tanis

Categories     brunch, dinner, lunch, pizza and calzones, main course

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon dry active yeast
1/4 cup/45 grams fine semolina
2 cups/255 grams 00 flour or all-purpose flour, plus more for dusting
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons olive oil, plus more for greasing pan and drizzling
1 small onion, thinly sliced
1 1/2 cups plain tomato sauce (look for passata, which is not a thick purée)
Salt and pepper
Pinch of red-pepper flakes, or to taste
1 cup fine dry bread crumbs
1 cup/85 grams grated pecorino or other sheep's cheese (3 ounces)
8 anchovy fillets, cut into 1-inch pieces
Dried oregano, preferably Sicilian

Steps:

  • Make the dough: In a mixing bowl or bowl of a stand mixer, put 1 cup lukewarm water and yeast. Add semolina and stir to make a thin paste. Let sit at room temperature for 5 minutes, until bubbly.
  • Add flour, salt and olive oil, and mix until dough becomes a rough mass. Knead dough until smooth, about 5 minutes. Dust with flour as needed, but don't add much: This is meant to be a soft dough. Put kneaded dough in a resealable plastic bag or a bowl covered with plastic wrap, and refrigerate for at least 2 hours, preferably longer, up to 24 hours.
  • Make the sauce: Put 2 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add 1/2 cup water, and raise heat to high. Simmer briskly until all the water has evaporated and onions are soft. Add tomato purée and bring to a simmer, then turn off heat. Season with salt and pepper, and add red pepper to taste. Allow mixture to cool, then stir in bread crumbs, grated cheese and anchovies. Let mixture rest for 5 minutes, then taste and adjust seasoning.
  • Heat oven to 400 degrees. Drizzle olive oil to coat the bottom of a 9-by-13-inch rimmed baking sheet. Remove dough from refrigerator and press down to deflate. Using a rolling pin, flatten dough to a small rectangle.
  • Transfer dough to oiled baking sheet, and, using the palms of your hands, stretch dough to the edges. If dough is rebellious and resists, let it rest for a few minutes, then stretch again. (It may take 2 or 3 attempts.) Cover dough loosely with plastic wrap or a damp tea towel, and set in a warm place to rise. After 30 minutes or so, dough should have doubled in thickness.
  • Spoon the topping evenly over the dough, then use a spatula or the back of the spoon to spread the topping smoothly over entire surface, leaving a half-inch border. Drizzle surface with 2 to 3 tablespoons olive oil.
  • Bake for 30 to 35 minutes on the oven's middle shelf, until nicely browned. Check the underside to make sure it is crisp, and bake for a few more minutes if necessary. (Tent top with foil if top has browned too quickly.)
  • Remove from pan to a cutting board. Sprinkle with a little salt and a large pinch of oregano. Cut into 8 square slices. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 618 milligrams, Sugar 3 grams

LAMB, OLIVE AND HALOUMI PIZZA



Lamb, Olive and Haloumi Pizza image

Make and share this Lamb, Olive and Haloumi Pizza recipe from Food.com.

Provided by Marika 3

Categories     Greek

Time 1h30m

Yield 2 pizzas, 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
500 g ground lamb
1 lemon, juice of
2 teaspoons dried oregano
1 quantity quick pizza dough (see related recipe)
200 g halloumi cheese, drained, thinly sliced crossways
1/2 cup pitted kalamata olive
2 tablespoons flat leaf parsley, chopped
tzatziki, dip to serve
lemon wedge, to serve

Steps:

  • Make Your Pizza Bases (premake and allow to rise before rolling out bases). Sift Flour into a bowl, adding yeast, sugar and a pinch of salt. Cobine warm water and oil and add to flour mixture. Preheat Oven to 220°C, and lightly grease two pizza trays. Allow dough to rise, cut in half then roll out dough to cover each pizza tray. (Extra dough can be frozen for later use for up to 6 months, thaw in fridge then bring to room temp before rolling out).
  • Fry onion and garlic for 2 minutes, Add lamb mince, stirring to break up mince, for 6 minutes or until browned. Add 2 tablespoons lemon juice and oregano, and cook till juice is evaporated/absorbed. Allow to cool for 10 minutes.
  • Top Pizzas with mince mixture spreading evenly over pizza bases, add haloumi and olives and Bake for 15 to 20 minutes or until bases are crisp and golden. Top with parsley and season with pepper.
  • Serve with lemon wedges and tzatziki.

Nutrition Facts : Calories 416.4, Fat 34.5, SaturatedFat 13.5, Cholesterol 91.2, Sodium 222.3, Carbohydrate 4.8, Fiber 1.1, Sugar 1.1, Protein 21.2

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