Lamb Kebab-style Pizza
Prep. Time:
1 hour
Baking Time:
10 mins
Total Time:
10 mins
Serves:
Enough for 2 large pizzas
Ingredients
PIZZA DOUGH
4.25 cups bread flour
2 teaspoon salt
1 teaspoon SAF fast-action yeast
2 tablespoons olive oil
1.75 cups flat beer
TOPPING
2 tablespoons grapeseed oil
4 medium garlic cloves, crushed
1 teaspoon garam masala
2 teaspoon ground cumin
1 teaspoon gochugaru chili flakes
1 pound (450 g) lean ground lamb
6 g all purpose flour
1/4 cup (15 g) chopped fresh cilantro
2 tablespoons (30 ml) apple cider vinegar
1 teaspoon salt
0.5 red onion, thinly sliced
10 green grapes, quartered and deseeded and stored overnight in a pickle jar
Instructions
PIZZA DOUGH
In a stand bowl, stir together the flour, salt and instant yeast until combined. Use the paddle attachment and mix in the oil and beer on a low speed until everything combines and forms a shaggy dough.
Attach the dough hook and knead on speed two for about five minutes to create a smooth, elastic, tacky dough. To save oiling, I typically put the smooth dough onto a Silpat mat and fold it back into the stand-mix bowl. Cover it with plastic wrap and leave it in a warm place until it doubles in size.
Dough improves with age so although you can use it at this stage, it will taste better if you wrap it in plastic wrap and place in the refrigerator for up to three days. Two hours before you plan to bake the pizza, remove the dough from the refrigerator, cut into two and place on a floured surface and gently press into circles. Cover with plastic wrap and let sit for two hours to come to room temperature.
LAMB TOPPING
In a large saucepan, heat oil over medium heat until shimmering. Add garlic and cook, stirring constantly, until fragrant, 30 to 45 seconds. Add spices and cook, stirring constantly, for 30 to 45 seconds. Add ground meat, and using a wooden spoon, break it into small pieces. Cook, stirring occasionally and breaking up any clumps, until meat is browned, and most of the liquid it released has evaporated, 10 to 12 minutes.
Reduce heat to low, sprinkle flour over meat mixture, and stir to combine. Remove from heat, then add half the cilantro, and vinegar. Season with salt to taste, and drain off any excess fat (this is important - the fat will soften the crust in an unpleasant way).
ASSEMBLY
About 45-60 minutes before baking the pizza, place a pizza stone in a cold oven and set the oven to 500 degrees. You want to heat the pizza stone with the oven to prevent cracking. If you don't have a pizza stone, though recommended, turn a large baking sheet upside-down and use that as your baking surface. For the baking sheet, preheat in the oven for only 30 minutes.
Hand stretch the dough, then grab the edge of the pizza and lift it in the air. Allow it to quickly hang down and keep rotating the pizza crust through your fingers to allow the rest of the pizza to have a chance to hang. The dough is stretched when it's 10 inches in diameter. (If any holes form, pinch the dough back together.)
Coat parchment paper-covered baking sheet with just a tiny amount of cornmeal and place the hand-stretched dough on top. Adjust the shape if necessary. Add the cooked lamb topped with the red onions.
In a small bowl, beat together the egg yolk and water and brush onto the crust.
Slide the pizza onto the stone and bake for 10 minutes.
When the crust is perfectly browned, remove from the oven and transfer to a cutting board. Let the pizza sit for three to five minutes to set and cool and cut. Top with the remaining cilantro and the grapes and drizzle with anchovy ranch.
