About the Dish
Prego’s Chef Mauro Sanna dips into his Italian roots by making a spice lamb pizza that simultaneously redefines a pizza and pays homage to the sheep breeding that populates Sardinia – where Chef Mauro is originally from.
Ingredients
FOR THE DOUGH
- 200g Flour type 00
- 5g Sugar or honey
- 6g Salt
- 3g Dry Yeast
- 12g Extra virgin olive oil
- 105g Water at 21 degrees
PIZZA TOPPING
- 80g lamb loin
- 40g sun dried cherry tomatoes
- 20g aquaponic rocket
- 10g shredded smoked ricotta
- 20g mozzarella fior di latte
- Hint of fresh oregano & fresh thyme (chopped)
- 5g fresh garlic (chopped)
- 3g fresh chili pepper (chopped)
- 60g tomato sauce for pizza
- 8 fresh basil leafs
- A drizzle extra virgin olive oil
Directions
For the Dough
-
1
Mix, water, sugar and olive oil and dissolve the yeast in
-
2
Add the flour and knead for a few minutes
-
3
Add the salt and knead until the dough is smooth and elastic
-
4
Shape it into a ball, cover the dough with a tea towel and let it rise for about four hours at 25 degrees (not less than 18 and not more than 25 degrees)
-
5
In the meantime cut the lamb into thin strips and put it in a bowl to marinate with the herbs, garlic, oil and chilli pepper
To create the Pizza
-
1
Once the dough has risen to double of the volume, stretch it to a thickness of about half a centimetre
-
2
Spread the tomato sauce over the entire surface leaving only two centimetres of border without sauce bake first for about 3 min on 285 degrees
-
3
Then sprinkle the mozzarella, the marinated lamb and the dried cherry tomatoes, bake until the crust is golden brown and crispy
-
4
Remove the pizza from the oven and finish by grating the smoked ricotta over the top, place the rocket and season with a little olive oil
