Chef Matt Rosen Mediterranean Lamb Shawarma Pizza

Method

Shawarma-Spiced Aussie Lamb: 

1. Heat the olive oil in a heavy-bottomed pan or skillet over medium-high heat. 
2. Add the ground lamb, shawarma spice, salt, and pepper and mix well, stirring to evenly combine. Using a spoon, break up the lamb, making sure there are no large pieces. Cook for 3 to 5 minutes, until the lamb is no longer pink. 
3. Remove the lamb rom the pan and set aside. 

Harissa Tomato Sauce: 

1. In a small pot, heat the olive oil over medium-high heat. 
2. Add the red pepper and cook for 3 to 4 minutes, stirring often until lightly roasted. 
3. Reduce the heat to medium, and add the garlic, harissa, tomato paste, cumin, salt, and pepper. Mix to combine and cook for 2 to 3 minutes, stirring often. 
4. Add the tomatoes, stir, and bring to a gentle simmer. Cook for 10 minutes. 
5. Remove from the heat and use a hand blender to puree the sauce until smooth.  

Ricotta Cream: 

1. Combine the ingredients in a bowl and puree with a hand blender until smooth or whisk until fully combined. 

For each pizza: 

1. Set an oven rack to the middle position with a pizza stone and preheat the oven to 500°F. 
2. Stretch the pizza dough into an even 12”-inchdiameter. Place it onto a floured pizza paddle. 
3. Top the dough with the mozzarella and evenly spread, leaving a ½-inch border around the edge. 
4. Evenly spread the lamb over the entire surface of the pizza, followed by the olives and tomatoes. 
5. Using a spoon, randomly dollop the Harissa Tomato Sauce over the surface of the pizza. 
6. Carefully slide the pizza off the pizza paddle and onto the heated pizza stone and cook for 6 to 8 minutes, or until golden and blistered. 
7. Remove the pizza from the oven and place it onto a wire rack over a baking sheet for 2 minutes.  
8. Cut the pizza into 6 to 8 pieces and carefully slide onto a plate. 
9. Evenly dollop the Ricotta Cream over the pizza and garnish with lots of fresh dill.