Makes 2 9-inch pizzas
4 tablespoons extra virgin olive oil2 cloves garlic, minced4 ounces fontina, coarsely grated2 ounces mozzarella, coarsely grated1 small onion, finely chopped1/2 pound ground lamb1/2 cup peeled, seeded and chopped plum tomatoes, fresh or canned1 tablespoon tomato paste3 tablespoons fresh parsley, chopped3 tablespoons pine nuts, toastedlarge pinch ground cinnamonlarge pinch ground allspicelarge pinch cloves1/8 teaspoon crushed red peppersalt and freshly ground pepper1 to 2 teaspoons lemon juice1 recipe Weir Dough for Pizza
Preheat the oven to the hottest temperature that the oven will go, preferably 500ºF. Place the brick on the bottom shelf of the oven to preheat. Grate the two cheeses and combine.
Combine 2 tablespoons olive oil and garlic and let sit 30 minutes.
Heat 2 tablespoons olive oil in a large skillet and saute onions until soft, 10 minutes. Add the lamb, tomatoes, tomato paste, parsley, pine nuts, spices, 1/4 teaspoon salt and 1/4 teaspoon black pepper and cook slowly, uncovered 10 minutes. Add lemon juice and mix well.
Roll the pizza into the desired shape. It should be 1/4-inch thick. Transfer it to a heavily floured pizza peel. Brush the dough to within 1/2-inch of the edge with the garlic oil. Sprinkle half of the combined cheese on top and then half of the spiced lamb mixture. Transfer the pizza onto a stone and bake it in the hottest temperature that your oven will go. Cook until golden and crisp, 8 to 10 minutes.
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