Chef Janine Booth Aussie Lamb Pizza with Pickled Fennel, Hazelnut, Romesco + Gremolata

  • Prep time 10Min
  • Cook time 0Min
  • Technique Bake
  • Meat Lamb
  • Cut Ground
  • Serves 4

Chef Janine Booth


12 oz aussie lamb, ground
2 garlic cloves, minced
3/4 tsp smoked paprika
3/4 tsp cinnamon, ground
3/4 tsp cumin, ground
3/4 tsp salt
3 Tbsp tomato paste
9 -10 oz pizza dough, cut in half, room temperature
all purpose flour for dusting
1 C arugula, garnish


For the Hazelnut Romesco:
100g roasted tomatoes previously in oil
100g roasted red peppers
2 Tbsp red wine vinegar
1 oz hazelnuts, roasted
½ tsp paprika
¾ tsp pomegranate molasses
1 clove garlic, minced
2 Tbsp olive oil or oil from roasted tomatoes
salt to taste
pepper to taste


For the Pickled Fennel:
1 fennel bulb, shaved
¾ C sugar
1.5 C rice wine vinegar
½ C ice
1 tbs salt


For the Gremolata:
1 cup parsley
2 garlic clove, minced
1 lemon, zested
½ lemon, juiced
½ cup olive oil
¼ tsp salt
¼ tsp red pepper flakes

black pepper, ground


Mix lamb, garlic, spices, salt and tomato paste together in a bowl. Stretch and roll dough with a rolling pin to a very thin oval shape. Scatter half the lamb over dough and place in the oven at 550 degrees for 7-8 mins. For best results place on pre heated pizza stone. Repeat process with the second dough and remaining lamb.  Top with pickled fennel, a drizzle of hazelnut romesco, followed by a drizzle of the gremolata and some arugula.

For the Hazelnut Romesco:

Pulse the red peppers & tomatoes in a food processor. Add hazelnuts, paprika, pomegranate molasses and garlic and pulse everything together. Drizzle in olive oil and pulse until fairly smooth. Season with salt and pepper to taste.

For the Pickled Fennel:

Bring rice wine vinegar, sugar and salt to a boil. Turn off heat and add ice, cool liquid and then pour over fennel.

For the Gremolata:

Place parsley, garlic and zest in food processor and pulse until chopped. Add oil, salt, lemon juice and red pepper and pulse further until uniformly combined but not pureed. Taste for seasoning.