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
Ingredients
- 12 oz aussie lamb, ground
- 2 garlic cloves, minced
- ¾ tsp smoked paprika
- ¾ tsp cinnamon, ground
- ¾ tsp cumin, ground
- ¾ tsp salt
- 3 Tbsp tomato paste
- 9 -10 oz pizza dough, cut in half, room temperature
- all purpose flour for dusting
- 1 cup 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 cup sugar
- 1.5 cup rice wine vinegar
- ½ cup 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
Method
- 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°C 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.
