Chef Janine Booth Aussie Lamb Pizza with Pickled Fennel, Hazelnut, Romesco + Gremolata
- Prep time 25Min
- Cook time 16Min
- Technique Bake
- Meat Lamb
- Cut Ground
- Serves 4
Chef Janine Booth
Ingredients
For Aussie Lamb Pizza
- 12 ounces ground Aussie lamb
- 2 garlic cloves, minced
- ¾ teaspoon smoked paprika
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground cumin
- ¾ teaspoon salt
- 3 tablespoons tomato paste
- 9–10 ounces pizza dough, divided in half and brought to room temperature
- All-purpose flour, for dusting
- 1 cup arugula, for garnish
For Hazelnut Romesco
- 100 grams oil-packed roasted tomatoes
- 100 grams roasted red peppers
- 2 tablespoons red wine vinegar
- 1 ounce roasted hazelnuts
- ½ teaspoon paprika
- ¾ teaspoon pomegranate molasses
- 1 garlic clove, minced
- 2 tablespoons olive oil or reserved oil from the roasted tomatoes
- Salt, to taste
- Ground black pepper, to taste
For Pickled Fennel
- 1 fennel bulb, shaved
- ¾ cup sugar
- 1½ cups rice wine vinegar
- ½ cup ice
- 1 tablespoon salt
For Gremolata
- 1 cup parsley
- 2 garlic cloves, minced
- Zest of 1 lemon
- Juice of ½ lemon
- ½ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- Ground black pepper, to taste
Method
For the Aussie Lamb Pizza:
Mix the Aussie lamb, garlic, spices, salt and tomato paste together in a bowl. Stretch and roll half the dough with a rolling pin into a very thin oval shape. Scatter half the lamb mixture over the dough and bake at 550°F for 7–8 minutes. For best results, bake on a preheated pizza stone. Repeat the process with the remaining dough and lamb mixture.
Top with pickled fennel, a drizzle of hazelnut romesco and gremolata, and some arugula.
For the Hazelnut Romesco:
Pulse the red peppers and tomatoes in a food processor. Add the hazelnuts, paprika, pomegranate molasses and garlic, and pulse everything together. Drizzle in the olive oil and pulse until fairly smooth. Season with salt and pepper to taste.
For the Pickled Fennel:
Bring the rice wine vinegar, sugar and salt to a boil. Turn off the heat and add the ice. Allow the liquid to cool, then pour it over the fennel.
For the Gremolata:
Place the parsley, garlic and lemon zest in a food processor and pulse until chopped. Add the olive oil, salt, lemon juice and red pepper flakes, and pulse until uniformly combined but not puréed. Taste for seasoning.
