Lamb Pizza with Caramelised Onions Inspired by The Golden Greek – Theo Kalogeracos

Preheat Oven:

Preheat oven to 250°C until nice and hot. Spread grated mozzarella over the pizza with more on the outer edges than in the centre.

Cook Lamb:

Peel and mince garlic. In a large non-stick pan, heat olive oil on low. Add the lamb and garlic, season lightly with salt and pepper. Cook, frequently breaking the meat apart for 3 to 4 minutes, or until browned. Transfer cooked lamb, spreading it evenly over the pizza, leaving the drippings in the pan.

Caramelise Onions:

Peel red onions, halve, and cut into ½ cm slices. Add half the butter to the pan on low heat. When butter is shimmering, add sliced red onions and cook until soft, stirring frequently, for about 15 minutes. Add remaining butter and the brown sugar and cook until onions are caramelised and sticky, about 3 minutes more or to your preferred doneness. Season as required. Remove pan from heat and set aside.

Add Fetta & Olives:

In the meantime, cut kalamata olives in half, then scatter over pizza. Add fetta, crumbling evenly over pizza. When ready, add a layer of caramelised onions to protect the lamb from over cooking. Add pizza to the oven, cook for 10 to 12 minutes until the base is browned and crisp or done to your liking. Remove from oven.

You Plate It:

Roughly chop rosemary leaves and sprinkle over the pizza. Drizzle over tzatziki. Serve hot with lemon wedges alongside. Tip: Squeeze a little lemon juice over each slice before you start munching. Enjoy!