Lamb Pizza with Caramelised Onions Inspired by The Golden Greek – Theo Kalogeracos
- Prep time: 35 minutes
- Calories: 820
- 1 of Pizza Base
- 120 g of Mozzarella (Grated)
- 150 g of Lamb Mince
- 50 g of Fetta Cheese
- 1 of Garlic Clove
- 50 g of Kalamata Olives (pitted)
- 1 of Lemon
- 1 Stalk of Rosemary
- 2 of Red Onion
- 1 1⁄2 Tbsp of Brown Sugar
- 3 Tbsp of Tzatziki
- 2 Tbsp of Butter (pantry)
- 1 75g Pack of Mixed Lettuce
Preheat Oven:Preheat oven to 250°C . Place pizza base on a pizza tray or lined baking tray. Spread grated mozzarella and rosemeary leaves over the pizza base with more on the outer edges than in the centre.
Caramelise Onions:Peel red onions. Halve and cut into 1⁄2 cm slices. Reserve a little for step 5. Add 1⁄2 the butter and sliced red onions to a pan. Cook on low heat until soft, stirring often for about 15 minutes. Add remaining butter and brown sugar. Cook until onions are caramelised and sticky, about 3 minutes more. Season as required. Remove pan from heat and set aside.
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 3-4 minutes, or until browned. Spread lamb evenly over the pizza base, leaving the drippings in the pan.
Add Fetta & Olives:In the meantime, cut Kalamata olives in half. Spread 3⁄4 of both the olives and fetta (crumbling as you go) over the pizza. Reserve remainder of olives and fetta for next step. When ready add a layer of caramelised onions to protect the lamb from overcooking. Transfer pizza to the oven and cook for 10-12 minutes until the base is browned and crisp.
Prepare Side Salad:Cut lemon into wedges. Combine mixed lettuce and the reserved olives, fetta and red onion together in a bowl. Dress with a little olive oil and a squeeze of lemon juice and toss well.
You Plate It:Remove pizza from oven. Add a good drizzle of tzatziki over the top. Serve hot with side salad and lemon wedges.