A bite of Lamb Mince & Salad Pizza with ‘Poor Man’s Parmesan’
I’ve been so busy this week that I haven’t had time to post a menu plan, or much of anything… so I’m sitting down to quickly type up this recipe I made last week. It’s a new family favourite! We all loved it. We don’t have pizza too often these days, as the boys and I can’t have cheese, so I was excited to find a recipe for ‘Poor Man’s Parmesan’ in my new pizza cookbook – it’s dairy free!!! (The recipe for this pizza is my version of one in ‘Pizza Modo Mio’, by John Lanzafame.)
I used the Spelt Artisan Bread dough to make the pizza base, but you could use any pizza dough recipe – just make sure you roll it nice and thin so it’s crispy – if it’s too thick the juices from the meat may make it soggy. And if you have one, cook it on a pizza stone, or at least on a thick, preheated oven tray.
Recipe makes 1 pizza.
- 1 large handful of fresh parsley
- *1 clove of garlic
- *1/2 an onion
- chilli to taste
- 300g raw lamb mince (or beef mince)
- sea salt & freshly ground pepper
- Place pizza stone (or heavy oven tray) in oven and preheat to 250 degrees C for about 20 minutes. While it's heating, pull off a grapefruit sized piece of Artisan Bread dough, flouring it with some spelt flour so it doesn't stick to your hands. Pat it onto a greased pizza tray, spreading it out so it's about 5mm thick. (You may need more if you are using a large rectangular tray.) Brush dough with olive oil.
- When the 20 minutes is up, place the pizza tray in the oven for 5 minutes (on the pizza stone) to prebake.
- Place parsley, garlic, onion, chilli in Thermomix bowl and chop on speed 7 for 5 seconds.
- Add to bowl raw lamb mince, sea salt & freshly ground pepper and mix on reverse, speed 3 until combined. (or you can mince your own meat by placing cubed meat in Thermomix and pulsing on Turbo 3 or 4 times until the desired texture)
- Remove pizza base from oven and spread meat mixture over it, not quite to the edges. Place in oven and bake for 20 minutes, or until cooked through and nicely browned. (Edges of crust should be browned and crispy.) Drizzle lamb mince with a little lemon juice. (Omit for beef mince.)
- Top hot pizza with mixed salad greens, vine-ripened tomatoes, sun-dried tomato strips, sliced olives (opt) and sprinkle with 'poor man's parmesan'.
*Note: I used garlic and onion confits instead of raw garlic and onion, as per the original recipe – they’re lovely and mild when baked in olive oil. For onion confit, bake 2 brown onions (chopped) in 150ml EVOO for 2 hours at 120 degrees C. For garlic confit, bake 200g peeled garlic cloves , a few parsley leaves and 150ml EVOO for 2 hrs at 120 degrees C. They can be stored in the fridge for up to 3 months.