Lamb Goat Cheese Pizza Recipes

LAMB&GOAT CHEESE PIZZA, SUNDRIED TOMATOES&MINT

Steps:

• Lightly oil a pizza stone with olive oil and gently press on the dough. (Use Jamie Oliver's Pizza crust recipe if you can...if not, canned refrigerated crust will do). Bake in a 400 F oven for 8 minutes.
• While the crust is pre-baking, chop and slice veggies and brown the lamb in a tablespoon of olive oil. When almost brown, drain in a colander to remove oil.
• Remove the pre-baked crust from the oven, lightly brush with olive oil. Sprinkle on the Rosemary leaves, onion, and lamb.
• Drain the rehydrated tomatoes, top with slices of red and green peppers. Top with pine nuts and olives.
• Top all with goat cheese and slices of fresh mozzarella, mint and a sprinkle of red chile flakes.
• Bake for 10-14 minutes more at 400 F. Remove from oven and allow to sit 5 minutes before cutting.

BRAISED LAMB & GOAT'S CHEESE PIES WITH GRAVY

Steps:

• The day before you want to eat the pies, heat oven to 150C/130C fan/gas 2. Heat the oil in a flameproof casserole dish, then fry the lamb for about 10 mins until browned. Add the rosemary and vegetables, cover with the stock and bring to the boil. Cover with a lid, then put in the oven and cook for about 2 hrs until tender.
• Remove the dish from the oven and discard the rosemary. Transfer the lamb to a bowl using a slotted spoon. Put the casserole dish back on the heat and cook until the stock has reduced by half. Spoon the vegetables into the bowl with the lamb, leaving the rest of the sauce in the pan. Shred the lamb using two forks, then mix with the veg and 4 tbsp of stock (reserving the rest of the cooking juices), mashing together a little. Stir through the mint and season, then chill in the fridge overnight until it sets.
• Divide the mixture into six balls, then press some goat's cheese into the middle of each one and ensure the cheese is fully coated in the meat. Put them back in the fridge.
• Meanwhile, put the flour, polenta, a large pinch of salt and the bicarb in a mixing bowl. Bring 100ml water to the boil, then pour into a jug with the melted butter. Gradually pour into the dry mix and work to a smooth dough with your hands. Don't overwork as it will become too firm. Divide the dough into six balls and roll out into large discs. While the dough is still warm, wrap them around the pie filling, pressing so you have a perfectly round pie, and scrunching the pastry at the bottom to stop it leaking. Can be made up to two days ahead and kept in the fridge, or frozen for one month.
• Heat oven to 200C/180C fan/gas 6. Put the pies on a baking tray, brush with the beaten egg, and bake for 20-25 mins until golden brown. Meanwhile, bring the cooking juices to the boil and stir in the mint sauce. Remove the pies from the oven and arrange on a serving plate, with a jug of the minty gravy for pouring over.

LAMB & GOAT CHEESE PIZZA

Steps:

• Place pizza crust on pizza pan.
• Brush with oil.
• Sprinkle with rosemary.
• Add layer of tomatoes.
• In medium skillet cook onion over medium-high heat for 2 minutes.
• Add lamb (cook and crumble until no longer pink).
• Drain well
• Distribute over pizza crust.
• Sprinkle with cheese & bell peppers.
• Bake in 375 oven for 8 to 10 minutes.
• Remove from oven and cut into 8 slices.

CARAMELISED ONION & GOAT'S CHEESE PIZZA

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and just under 100ml warm water then mix to a soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you make the topping. There is no need to let the dough prove for a specific time - just let it sit while you get on with the next step.
• Tip the onions into a non-stick wok and add the oil, 4 tbsp water and balsamic vinegar. Cover with a saucepan lid that sits inside the pan to help the onions soften, then cook for 15 mins, stirring about 3 times and replacing the lid quickly so as not to lose too much moisture. After the time is up, the onions should be golden and all the liquid gone. Tip onto a plate. Add the spinach and garlic to the pan and stir-fry until the spinach has wilted.
• Take the dough from the bowl and cut in half with an oiled knife, then press each piece into a 25-15 cm oval on a large greased baking sheet with oiled hands. Don't knead the dough first otherwise it will be too elastic and it will keep shrinking back.
• Spread with the spinach followed by the onions, then dot with the cheese and scatter with the olives, thyme and sunflower seeds. Bake for 15 mins until golden and the base is cooked through.