- 1 Hay Valley Lamb shoulder
- 1 litre chicken stock
- Fresh pizza dough (see below)
- Chermoula mix (see below)
- 3 onions, sliced
- 4 cloves garlic, unpeeled
- Tomato passata, seasoned with garlic and chopped basil
- Chargrilled marinated eggplant pieces
- Shredded La Casa del Formaggio mozzarella
- Grated pecorino
- Udder Delights Adelaide Hills Goat Curd
- Fresh herbs and rocket leaves to garnish
(Makes 6-8 10 inch pizza’s)
- 900g Laucke 00 flour
- 150g fine semolina flour
- 2 teaspoon sea salt
- 14g dried yeast
- 3 teaspoons extra virgin olive oil
- 650ml lukewarm water
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 2 tablespoons chilli powder
- 2 tablespoons sweet paprika
- 1 tablespoon ground cinnamon
- 1 tablespoon all spice
- 1 tablespoon ground ginger
- 1 tablespoon cayenne pepper
- 1 tablespoon turmeric
- Chopped parsley (to taste)
- Preserved lemon rind, very finely diced (to taste)
- Salt and pepper, to taste
Rub the lamb shoulder with the chermoula mix and cook the shoulder in the chicken stock, a few onions and garlic in a deep tray with a cover on for 6-8 hours at 140C until the meat is falling off the bone – allow to cool then shred from bone.
Take about 150g of pizza dough for each pizza. A great trick is not to use a rolling pin (it can take the lightness out of the dough). Instead, use your hands to push the dough out to about 10 or 12” diameter round base. Let sit for ten minutes, then add topping.
To top pizza, spread with tomato passata. Spread shredded lamb generously over the top and add eggplant pieces, add your desired quantity of mozzarella and pecorino (this adds a little extra sharpness).
Cook in either a wood oven or conventional oven at the highest possible temperature until the base is cooked (usually 2- 3 minutes).
To finish, add quenelles of the goat’s curd, drizzle with extra virgin olive oil and garnish with fresh chopped herbs and rocket.
Making pizza dough
Using a dough hook in a mixer, combine the two flours and salt, add yeast to the lukewarm water, and combine with the flour mix, and then add in the olive oil. Make sure all the flour is absorbed into the liquid.
Pat into balls and dust with some extra semolina to prevent any sticking. I prefer to let the pizza base balls rest in a fridge for 24 hours and take out to prove in a warm spot for hours prior to use.